Ingredients
1 stick + 1 tbsp butter at room temp
8 oz white sugar
2 large eggs
9 oz sour cream
2 cups all purpose flour sifted with 3 tsp baking powder + 1/4 tsp salt
juice and zest of 1 unwaxed lemon
6 oz blueberries
For the cream cheese topping
2 oz butter, at room temperature
2 cups powdered sugar, sieved, plus extra for dusting
7 oz cream cheese
2 oz blueberries
Method
Preheat the oven to 350F. Grease and line a baking tin (10½in x 8in).
Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Stir in the sour cream, lemon juice and zest, flour, baking powder and salt, then carefully fold in the blueberries.
Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven, and set aside until completely cool. Cut into 12 slices.
Meanwhile make the topping. Beat the butter and powdered sugar together in a bowl until light and fluffy. Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries and dust with extra powdered sugar.
