- Preheat the oven to fan 160C/ 320F/ Gas Mark 4 and line a 2lb loaf tin with parchment.
- Put the butter, sugar, eggs, flour, baking powder and vanilla in a bowl.
- Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed.
- Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
- 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.
- Leave to finish cooling on a wire rack.
For the frosting (optional):
- 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 frosting will melt if the cake is too warm) and scatter with the remaining blueberries.
- The cake will keep in the fridge for a couple of days.
- Bring it to room temperature for about an hour before serving.
225g (8oz) Mortons Self-Raising Flour
175g (6oz) soft butter
175g (6oz) golden caster sugar
3 large eggs
2 tsp vanilla extract
142ml carton soured cream
3 x 125g (3x 4oz) punnets blueberry.
Optional cheesecake frosting:
200g (7oz) tub Philadelphia cheese
100g (4oz) icing sugar