Blueberry and soured cream cake with lemon cheesecake frosting

Spring is here (finally)!

and suddenly life is completely different in London. 

Parks get packed with half naked people having pic nics with disposable barbecues

Pimm's is back on pub drinks menus and the usual pint gets replaced by a jug of Pimms

Barbecue meat takes most of the shelfing space in the supermarkets

People fight for a corner of a table in beer gardens

Music festivals' line ups are the favourite topic of discussion

Fruity cakes take over chocolate cakes in my kitchen

Everybody smiles just a little bit more

Happy Spring!

Blueberry and soured cream cake 

with lemon cheesecake frosting

Ingredients

175g soft butter  
175g golden caster sugar
 3 large eggs 
225g self-raising flour 
1 tsp baking powder
2 tsp vanilla extract 
142ml carton soured cream - 4 tbsp used in the cake and the rest in the frosting
3 x 125g punnets blueberries

For the frosting: 
The rest of the sour cream
350ml double cream
2 tbsp of lemon juice
1 tbsp of icing sugar

Make the cake: 

1. Preheat the oven to 180C and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or use a silicone cake tin. 

2. Put the butter, sugar, eggs, flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. 

3. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.Tip the mixture into the tin and spread it level. 

4. Bake for 40-50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for at least 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack. 

5. To make the frosting, beat the double cream with an electric hand mixer until it forms soft peaks. Add the icing sugar, lemon juice, soured cream until creamy. 

6. To finish the cake, 2 options: 
Either spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. 
Or cut the cake in two layers, put half of the frosting and blueberry inside, and the other hald on the top.

6. Bring it to room temperature for about half an hour before serving. 

The cake will keep in the fridge for a couple of days.