Be my blueberry

I remember picking blueberries while lying on the soft moss, in the middle of forest.. Then returning with a full basket to my grandmother home and watching her making most delicious pierogi with blueberries you can imagine.. We ate them hot, with sour cream and sugar. My hands and mouth were purple but that is one of my favourite memories..
Today I still love blueberries and often add them to my morning muesli or porridge. They are different thou. Bigger. The ones from my childhood were tiny, very sweet and almost black when ripe.
This time the most advanced cake I have ever made: blueberry soured cream cake with cheesecake frosting.

Cake:

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
350 g blueberries

Frosting:

200g tub Philadelphia cheese
100g icing sugar



Preheat the oven to fan160C and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper

Put the butter, sugar, eggs, flour, baking powder and vanilla in a bowl. Beat until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries.

Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining.

To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy.

Spread over the top of the cooled cake - remember that the cake must me cool as the frosting will melt! Scatter with the remaining blueberries.



I guess it should be kept in a fridge but taste better when is room temperature.

It is not very sweet and the frosting even a bit sour but I like it this way. If you have a sweet tooth just add more icing sugar!