Just a tip, for anyone who may be a worse baker than I am: if a recipe calls for ‘soft butter’, make sure your butter is actually soft. Don’t just take it straight out of the fridge and hope for the best. If you do what I did, you will spend a very long time trying to get rid of the lumps of butter in your mixture. So just plan ahead and let your butter soften. (This is more of a note to myself than anyone else.)
The recipe comes from the oracle that is BBC Good Food – but of course. I didn’t follow it to the letter –but of course. We never have sour cream in the house but we always have half fat creme fraiche so I decided to use that instead. I also decided against making the cream cheese icing because I just didn’t think it was necessary.
Someone told me that if you’re baking with blueberries, you should dust them with flour before adding them to the mixture, and then they’re less likely to sink to the bottom of the cake and/or explode. I tried this and a lot of them still sunk to the bottom, but it made the blueberries look all pretty and dusty.
I have to admit that I thought this cake was going to be an absolute disaster. I gave it 50 minutes in the oven, and it wasn’t set. So I gave it around another 30 minutes and then took it out and scowled at it and walked away and left it for 30 minutes. Then I returned to it and discovered that it tasted amazing.
My main issue with most cake is that it has a tendency to be very dry. This cake is more like a pudding in texture and I think that if I were to make it again, I might serve it warm from the oven with cream or ice cream. It didn’t last long enough for any such experimentation this time, especially once Rich arrived and ate around half of it to himself. (I will take that as a compliment, thank you very much.)
I think I might make this recipe again because I really liked it, and as far as I’m aware so did everyone else I fed it to. I can imagine turning up to some kind of potluck (even though we don’t really have those in England) with this cake. If I were making it for someone’s birthday cake, I might pull out the big guns and make the cheesecake icing. Now who’s got a birthday coming up and would like some delicious cake?