225g/8oz Odlums Self Raising Flour

175g/6oz Shamrock Golden Caster Sugar

175g/6oz Butter (room temperature)

3 Large Eggs

1 Teaspoon Vanilla Essence

206ml Carton Soured Cream

3 x 125g punnets Blueberries


225g Tub Philadelphia Cream Cheese

125g/4oz Icing Sugar (sieved)


  1. Preheat oven to 180°C/350°F/ Gas 4. Grease and base line a 22cms/9” round cake tin.
  2. Put the flour, sugar, butter, eggs and vanilla essence into a bowl and beat until light in colour and well mixed. Stir in 4 tablespoons of the soured cream, finally, stir in half the blueberries with a large spoon.
  3. Transfer to prepared tin and bake in central position of oven for about 50 minutes until risen, feels firm to the touch and springs back when lightly pressed.
  4. Cool in tin for 10 minutes before transferring to a wire tray, remove the base paper and allow to cool.
  5. Meanwhile, make the icing; beat the cheese, remaining soured cream and icing sugar in a bowl until smooth and creamy.
  6. When cake is cold, spread icing on top and scatter on the remaining blueberries.

Note: Cake will keep in fridge for a few days but bring back to room temperature for about an hour before serving. Cake can also be frozen un-iced!