Cinnamon blueberry cake
Make this easy bake on the day you are going to eat it – just be sure to let it cool completely before assembling
- 175g/6oz unsalted butter, softened
- 175g/6oz caster sugar
- 4 large eggs, lightly beaten
- Pinch ground cinnamon
- 175g/6oz self-raising flour, sifted
- 2 tsp baking powder
- Pinch salt
- 225g/8oz blueberries
- 200g/7oz cream cheese, chilled
- 100g/4oz crème fraîche, chilled
- 50g/2oz unsalted butter, softened and cubed
- 150g/5oz icing sugar, sifted, plus extra for dusting
- 2 tsp ground cinnamon
Method
Preheat the oven to 180°C, 350°F, Gas 4 and lightly butter and base-line 2 20cm/8in diameter x 4cm/ 1¾in deep sandwich tins with baking parchment.
Beat together the butter and sugar in an electric mixer or with an electric hand whisk for 3-4 minutes until pale and fluffy. With the beaters still running, slowly add the eggs, then the cinnamon, flour, baking powder and salt. Mix well.
Divide the mixture between the prepared tins and spread evenly with a spatula. Bake for 20-25 minutes or until lightly golden and risen. Leave the cakes to cool in the tins for 30 minutes then turn out onto a wire rack and peel off the base papers. Leave to cool completely.
To make the icing, whisk all the ingredients together. Put one of the cakes on a cake stand and, using a spatula or knife, spread twothirds of the icing over. Scatter over three-quarters of the blueberries.
Top with the other cake and spread the remaining icing over. Finish with the rest of the blueberries and a dusting of icing sugar.
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