Blueberry and lemon cake recipe
 This fruity lemon and blueberry cake is so good, you won't be able to stop at one piece! 125g/4½oz butter, softened225g/8oz caster sugar2 free-range eggs250g/9oz soured cream1 unwaxed lemon, zest and juice300g/10½oz self-raising flour½ tsp baking powder150g/5½oz blueberries 125g/4½oz butter, softened 225g/8oz caster sugar 2 free-range eggs 250g/9oz soured cream 1 unwaxed lemon, zest and juice 300g/10½oz self-raising flour ½ tsp baking powder 150g/5½oz blueberries 50g/2oz butter, softened300g/10½oz icing sugar, sieved, plus extra for dusting200g/7oz cream cheese 1-2 tbsp lemon juice 50g/2oz blueberries 50g/2oz butter, softened 300g/10½oz icing sugar, sieved, plus extra for dusting 200g/7oz cream cheese 1-2 tbsp lemon juice 50g/2oz blueberries Method Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in).Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries.Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven, and set aside until completely cool.Meanwhile for the cream cheese topping, beat the butter and icing sugar together in a bowl until light and fluffy. Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries and dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in). Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in). Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven, and set aside until completely cool. Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven, and set aside until completely cool. Meanwhile for the cream cheese topping, beat the butter and icing sugar together in a bowl until light and fluffy. Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries and dust with icing sugar. Meanwhile for the cream cheese topping, beat the butter and icing sugar together in a bowl until light and fluffy. Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries and dust with icing sugar.