This is not a prescribed recipe but is a suggested recipe for the blueberry cake with cream cheese topping. Exhibitors are free to use their own recipe.

Ingredients

For The Cake

  • 175g Soft butter
  • 175g Caster sugar
  • 3 Large eggs
  • 225g Self raising flour
  • 1 tsp Baking powder
  • 2 tsp Vanilla extract
  • 142ml Carton soured cream
  • 3 Punnets of blueberries

For the Cream Cheese Topping

  • 200g Full fat cream cheese
  • 100g Icing sugar

Preparation Method

  1. Preheat the oven to 180℃, 160℃, gas mark 4. Butter and line the base of a loose based 22cm round cake tin with non-stick baking paper.
  2. Put the sugar, eggs, flour, baking powder and vanilla extract in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand beater for 1-2 minutes, until lighter in colour and mixed well. Beat in 4 tablespoons of the soured cream, then stir in half the blueberries with a large spoon.
  3. Tip the mixture into the tin and spread it until it is level. Back 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. Leave to finish cooling on a wire rack.
  4. To make the topping, 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 (don’t be impatient as the topping will melt if the cake is warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days but remember to bring it to room temperature before serving.