Prep 30 mins
Cook 30 mins
A great use of blueberries. It's tasty and it's healthy. A win-win situation if you ask me.
- 255 g self-raising flour
- 1 teaspoon baking powder
- 225 g caster sugar
- 225 g butter (softened)
- 4 large eggs
- 1 tablespoon milk
- 400 g soft light cheese
- 1 lime, juice and zest of
- lime, zest of, grated
- 110 g icing sugar
- 225 g blueberries
- Preheat the oven to 180C/350F/Gas 4. Grease a deep 18cm/7in round tin, and line the base with greaseproof paper.
- Put the flour, baking powder, sugar, butter and eggs into a large bowl and beat with an electric mixer on slow speed until everything is mixed together. Increase the speed and whisk for 2 minutes. Stir in the milk.
- Spoon the mixture into the tin and level the top, bake for 50-60 minutes, or until the centre of the cake springs back when lightly pressed, and the mixture is starting to come away from the sides of the tin.
- Leave the cake in the tin for 5 minutes, then turn out on to a wire rack and leave to cool before decorating. This cake keeps in an airtight tin for 2-3 days.
- To decorate, split into three layers.
- Beat the cheese until soft, then beat in the lime zest, juice and icing sugar. Sandwich the cake back together with two thirds of the cheese mixture, and spread the rest on the top.
- Arrange the blueberries in tight circles around the top of the cake, starting in the centre. Keeps for one day in the fridge.