Blueberry and cream cheese cake

A light, wonderful and easy cake with cream cheese filling and blueberries. The cake batter is first made with sour cream, giving it a texture that’s wonderfully soft and slightly reminiscent of a yeast cake; a delicate cream cheese topping is then spooned over the batter before being finished with a generous layer of berries. This blueberry cake recipe is highly recommended for a weekend bake :).

Ingredients for the cake:

• 60 g butter
• ¾ cup caster sugar
• 8 g vanillin sugar
• 2 large eggs
• 1½ cups plain flour
• ½ cup ground almonds
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 300 g blueberries or wild blueberries

All ingredients should be at room temperature. Sift the flour together with the baking powder and bicarbonate of soda. Mix with the ground almonds and set aside.

Place the butter, caster sugar and vanillin sugar into the bowl of a stand mixer. Beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix briefly. Add the dry ingredients alternately with the sour cream, folding gently with a spatula until just combined.

Line the base of a 25 cm springform tin with baking parchment. Transfer the batter to the tin and level the surface.

Using a teaspoon, spoon the cream cheese filling (recipe below) evenly over the top of the batter. Scatter the blueberries over the filling.

Bake at 170°C for approximately 40–45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.

Ingredients for the cream cheese filling:

• 200 g cream cheese or full-fat/semi-fat curd cheese, triple-ground, at room temperature
• 1 egg yolk
• 2 tablespoons sugar
• 8 g vanillin sugar

Place all the ingredients into the bowl of a mixer and beat until smooth. Once cooled, the cake can be dusted with icing sugar before serving.

Enjoy!