Blueberry & Sour Cream Cake

• 225g flour
• 175g butter
• 175g caster sugar
• 1 tsp baking powder
• 2 tsp vanilla extract
• 4 tbsp sour cream
• 200-400g blueberries (if using frozen, defrost first)
• 3 large eggs

Preheat oven to 160°C and lightly grease the sides of a spring-form tin and place baking paper in the base.
Sift flour and caster sugar into large bowl. Add butter, baking powder, vanilla extract, sour cream and eggs. Mix until smooth.
Add blueberries and stir/fold in gently.
Pour mixture into tin and bake on fan-forced for 45 minutes (some ovens may vary, keep an eye on it). Remove sides when tin is cool enough to touch and cool cake (being under a fan will dry it out).

Icing

• 200g soft philly cheese
• 100g icing sugar
• 100ml sour cream

Beat soft cream cheese, icing sugar and sour cream with electric beater, until smooth. Spread over top and sides of cake. Refrigerate for a couple of hours to set.