Serves: 18 large pieces
You’ll need:
For the cake:
200g soft butter (leave out overnight to soften)
200g caster sugar
4 eggs
1 tsp vanilla extract
1½ tsp baking powder
200g self-raising flour
300g blueberries
For the icing:
25g soft butter
250g Paysan Breton French Sea Salt cream cheese, at room temperature
75g icing sugar, sifted
Finely grated zest of 1 orange
What next?
1 Preheat the oven to 180°c. Line a 20cm by 30cm baking tray with non-stick baking paper.
2 Cream the butter and sugar together in a bowl until fluffy. Add the eggs one at a time, then the vanilla extract, beating until combined. Add the baking powder and flour and stir in, then stir through most of the blueberries, leaving some for decoration at the end.
3 Spoon the mixture into the baking tray. Bake for 25 mins until risen and golden or until inserting a skewer in the middle comes out clean. Leave the cake to cool completely in the tin.
4 To make the icing cream the icing ingredients together until smooth. Chill for at least 30 mins while the cake cools.
5 Spread the icing over the cake and scatter with extra blueberries.
