A great summer cake, light and full of seasonal fruit. The recipe is a breeze to whip up and also works well with mulberries or raspberries.
125g unsalted butter, soft
1 cup white sugar
2 whole eggs
2 cups plain flour
1 tsp bicarbonate soda
1 tsp baking powder
200ml sour cream
1 tbsp lemon juice
250g (1½ punnets) blueberries - or raspberries or, better still, mulberries if you can get them
1/2 cup chopped walnuts
3/4 cup icing sugar
1/2 tsp vanilla extract (optional)
About 2 tbsp hot water
Preheat oven to 175C. Beat the butter and sugar together until creamy and pale. Then slowly whisk in the eggs, one at a time until well incorporated.
Sift together the flour, bicarb soda and baking powder into a bowl, then fold into the butter mixture, alternating the sour cream and lemon juice until you have a smooth batter.
Pour into a lined lamington tin (30cm x 21cm) and sprinkle over the blueberries and walnuts. They will sit on top for now but as the cake bakes will sink in.
Bake for 50-60 minutes, or until golden on top. To check, insert a skewer in the middle; it should come out clean. Cool in tin.
For the icing
Put icing sugar in a small bowl. Gradually pour in the hot water, mixing with a fork, until you have a thick, smooth pourable consistency. Mix in vanilla if using. Drizzle over cooled cake in tin and allow to set before serving.