This is one of my favourite cakes and the original recipe comes from the Hummingbird Bakery. I have adapted it slightly.
One of the reasons it is so good is that as blueberries are not available all year round (unless you want to pay ridiculous prices for food that has a lot of air miles) this is a cake I really look forward to being able to make.
Soft fruit is one of my favourite things but I don’t buy it during the winter so I eat a lot of strawberries, raspberries and blueberries in the summer. Even better is to go and pick it first! I try to eat food that is in season and strawberries and blueberries tend to do poorly in Britain in December! And it never tastes as good when it is out of season, probably because it has had such a long journey.
This is a large cake and will feed a lot of people: there is no reason why you couldn’t halve the ingredients and use a smaller cake tin. The original recipe uses twice as much icing as I have used, so if you really love icing, or want a thicker covering to completely cover any stray crumbs, please use more.
This cake looks really pretty when it is cut and it is normal that most of the blueberries will be towards the top and sides of the cake.
I’m sure this cake would be good without the icing but I have still not managed to get it out of the tin in one piece despite all my precautions. If you have the same problem the icing will hide all the bits that need sticking back on to the cake.
It’s a good idea to do a very thin layer of icing, or “crumb coating”, over the cake if you have any issues with crumbs. They will be sealed by the thin layer of icing and when you put the second, thicker layer on they should disappear.
Ingredients – Cake
350g caster sugar
1 teaspoon vanilla extract
280ml crème fraîche
450g SR flour
1 teaspoon baking powder
250g blueberries plus extra to decorate
Ingredients – Icing
300g icing sugar
125g cream cheese
Set the oven to 170°C. Grease a Bundt pan/ring mould approx. 25cm diameter and dust it with flour.
Cream the butter and sugar until pale and creamy.
Add the eggs, one at a time.
Mix in the vanilla essence and the crème fraîche
Bake for around an hour, until the cake is browned, springy to the touch and a skewer inserted into the centre comes out clean. It may need covering with aluminium foil to stop it burning on top toward the end of the baking time.
Remove from the tin (carefully!) and allow to cool completely.
Make the icing: beat the sieved icing sugar and butter together. When the mixture comes together add the cream cheese and beat again for about 5 minutes. Do not overbeat as it will start to go runny.
Ice the cake all over and decorate with the extra blueberries.
This makes a great coffee morning cake or dessert and it keeps really well for several days, if it lasts that long.
So glad the summer is coming!