Blueberry Dessert Cake

Well, I love Blueberries and have them every day with my cereal. I have also used them baked in muffins and other cakes but this is a little different. More a dessert than a cake as it uses fresh cream, [although you can fill the centre with butter icing], so needs to be kept in a fridge and eaten within a day. A great dessert that can be made a few hours in advance, so moist with a lovely cinnamon flavour.

Pre heat your fan oven to 160C and you will need a spring form 9 inch cake tin, fairly deep. Lightly grease and line the base.

6 oz softened butter

5 oz caster sugar

3 large eggs

8 oz SR flour

1 teaspoonful baking powder

1 teaspoonful vanilla extract

2 teaspoonfuls ground cinnamon

4 tablespoons sour cream

1 cup of blueberries

In a large mixing bowl, place all the ingredients except the fruit. and beat until well combined. Stir in the  fruit. How easy is that?

Tip into your prepared tin and bake for around 45-50 mins until firm to the touch, cool for a while in the tin then transfer to a rack until cold. Cut in half carefully. I have a nifty slicer, a bit like a hack saw that keeps it level.

The filling:

10 fl oz Double Cream

a heaped tablespoonful of icing sugar

Whisk together and fill the delish cake.

Make up a water icing using lemon juice instead of water, if you wish. Allow it to run over the slides and just before the icing sets place a further cup full of blueberries in the centre. Chill until use.

A brilliant dessert. Even better, if possible, with a large dollop of clotted cream or ice cream!