Blueberry Cake

I'm still not sure whether a slice of blueberry cake counts as one of your five a day - A quick search on the internet reveals some dubious sources claiming both ways - but regardless, it's deliciously moist and tasty! I scaled down and slightly adapted the recipe from The Hummingbird Bakery Cookbook, so that I could make it with one 250g block of butter. And also so that I wouldn't be eating it until Christmas - That book makes enormous cakes!

Serves 12-16

For the cake

• 250g unsalted butter, at room temperature
• 250g caster sugar
• 4 eggs
• 3/4 tsp vanilla essence
• 320g plain flour
• 2 tbsp baking powder
• 200ml soured cream
• 200g blueberries

To serve

• More blueberries (optional)

Preheat the oven to 170°C.

Beat the butter and sugar together, then beat in the eggs one at a time, and then the vanilla essence, flour, and baking powder. Add the soured cream and beat until light and fluffy.

Mix in the blueberries by hand. Then pour the mixture into a greased, 25cm ring mould and smooth over with a spoon. Put it in the oven for 45 mins until golden brown and the sponge bounces back when touched.

Take the cake out of the oven and leave to cool a little in the tin. Then turn it onto a drying rack.

We didn't bother icing it - Blueberry cakes are moist enough without. We served it with blueberries (until we ran out). Then it's definitely one of your five a day!