Gluten-Free Guru

Blueberry Cake

Ingredients

175g Soft butter
175g sugar
3 Large eggs
225g GFG Self raising flour
1 tsp baking powder
2 tsp vanilla extract
142ml carton soured cream
3 x 125g punnets of blueberries

For the icing

200g Philadelphia cheese
100g Icing sugar

Oven: 180C

Method

Beat butter, sugar, eggs and flour with wooden spoon for 2-3 minutes, then with electric beater for 1-2 minutes.
Add 4 tbsp soured cream, beat, stir in blue berries with a wooden spoon.
Add baking powder and vanilla essence.
Bake for 50 minutes at 180C

Icing

Beat soft cheese with icing sugar and remaining soured cream in a bowl until smooth and creamy.
2. Spread on the cake.
3. Scatter remaining blueberries on the cake.

Store in the fridge.