Featured in Feast 44 – March 2020
175g of caster sugar
3 large eggs
225g of self raising flour
1tsp of baking powder
2tsp of vanilla extract
375g of blueberries
200g of soft cheese
100g of icing sugar
Preheat the oven to 160°C.
Butter and line the base of a 23cm round cake tin.
Beat together the butter, sugar, eggs, flour, baking powder and vanilla until pale and well mixed. Beat in 4 tablespoons of the sour cream and then stir in half the blueberries. Pour the mixture into the cake tin and level off.
Bake for 50 minutes or until firm and slightly springy to the touch. Pierce with a sharp knife or skewer and when it comes out clean the cake is cooked through.
Cool for 10 minutes then tip out of the tin, remove paper and tip onto a rack to finish cooling. Beat the soft cheese with the icing sugar and remaining sour cream until smooth and creamy. Spread over the cake and scatter with the remaining blueberries.
Hamptons @theBarn is at Bawdeswell, near Reepham.
It opens every day from 10am-4.30pm and one Friday evening
a month. Afternoon teas are particularly recommended!