Blueberry Lemon Cake with Cream Cheese Frosting
Prep: 20 mins | Cook: 1 hour | Serves: 12
- zest of 2 lemons
- ¾ cup butter , softened
- 1 ¾ cups self raising flour
- 1 cup caster sugar
- 3 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ cup sour cream
- 300 g fresh blueberries
Preheat oven to 320 degrees F.
Line the base and sides of a 20cm (8”) round cake tin
with parchment paper and set aside.
Mix together all the cake ingredients (except
for the sour cream and blueberries).
Add the sour cream and mix again.
Fold in the blueberries until combined.
Pour the mixture into the prepared tin and bake for 50-60 minutes or until golden brown and a skewer inserted into the middle comes out clean.
Once cooled, remove from cake tin and spread with cream cheese frosting and garnish with extra blueberries.