Following on from my raspberry cake last week I thought this would also taste amazing with blueberries, and I can safely say it does! Blueberry muffins have nothing on this! 

 Sweet, tangy, aromatic blueberries with creamy frosting is a match made in heaven. Quick and easy to make this is a recipe to keep on hand for those times when cake is needed and in a hurry! 

As with the raspberries this could be made with other fruit, strawberries, blackberries you name it! Take this base recipe and have fun! 

Ingredients 

175g very soft butter, plus extra for greasing

175g golden caster sugar

250g self-raising flour

1tsp baking powder

2 large eggs

2 tsp vanilla extra

3 tbs milk 

150g blueberries (if using frozen, defrost fully before use)

Zest of 1 lemon 

To Decorate – 

150g powdered sugar, sifted.

100g cream cheese, at room temperature

50g butter, at room temperature

1 tsp vanilla extract

50g blueberries 

Juice of 1 lemon

1 tbs icing sugar

Method 

1 -

Heat the oven to 150C. Grease a 900g/2lb loaf tin then line the base and ends with grease proof / parchment paper.

 2 -

In the bowl of a stand mixer, add your sugar and softened butter and beat (cream together) until pale and fluffy, you can also use a hand mixer. 

 3 -

Once creamed turn your mixer to low and add one egg at a time mixing thoroughly between and stopping to scrape the bowl of any unmixed sugar and butter, once both eggs have been mixed in, add your milk and vanilla mix until smooth. 

 4 -

Gradually add your flour and baking powder, and mix until almost combined, add the blueberries and finish mixing. The batter will be very thick. Alternatively, you can layer the blueberries with the batter in the tin if you do not want to mix them in. 

 5 -

Transfer your batter to your prepared tin and level, bake in the middle of the oven for 45-60 mins or until a toothpick when inserted comes out clean. If the cake is browning too fast, you can cover with tin foil part way through baking. Once ready, remove and allow to cool for 10 mins, then turn out and cool completely on a wire rack. 

For the Cream cheese frosting – 

Before starting, ensure that your butter and cream cheese are at room temperature, leaving them out of the fridge overnight is the best way to know for sure.

Add your softened butter and cream cheese to the bowl of a stand mixer (you can use a hand mixer or mix by hand if needed) mix on a medium speed for 2-3 minutes until light and fluffy, and there are no lumps of unmixed butter, add your vanilla extract and icing sugar and mix until fully combined and holds its shape, be careful not to mix at high speed or for too long as this can make the cream cheese separate and the icing will not hold its shape. You can still use over whipped cream cheese frosting; it will just be very soft but will be just as delicious. 

Once all mixed, place in the fridge to firm up for 1 hour to over night before frosting your cake. This can be stored in the fridge in an airtight container for 3-4 days. 

For the Blueberry drizzle – 

Add your blueberries, lemon juice and icing sugar to a heavy bottomed saucepan and cook on a medium to low heat until the berries have broken down, released their juices and it has thickened to a syrupy consistency, you can take it further if you would like the sauce less runny. 

To decorate – 

Liberally pipe / spread your cream cheese frosting on top of your fully cooled loaf, this is where you can express your creativity and use fancy tips /swirls. Once happy dollop your blueberry drizzle swirling into the frosting if desired. Slice and serve! 

This cake can be stored in an airtight container for 3-4 days.