Blueberry Cake with Lemon Frosting

recipetineats.com

Robyn

2 cups flour , plain / all purpose (Note 1)

2 ½ teaspoons baking powder ( make sure its still good)

¼ tsp salt

4 large eggs (50 to 55g / 2oz each), at room temp (Note 2)

1 ½ cups sugar , caster / superfine (Note 3)

115g / ½ cup unsalted butter , melted & HOT

1 cup sour cream , full fat, at room temperature (Note 5)

3 tsp vanilla extract

3 tsp vegetable or canola oil (Note 6)

3 tsp lemon zest

subheading: BLUEBERRIES:

375g / 2 ½ cups blueberries (Note 7 for frozen)

2 tsp flour

subheading: LEMON CREAM CHEESE FROSTING:

225g / 2 sticks unsalted butter , at room temperature

250g / 8oz cream cheese , brick not tub, at room temperature but not too soft (Note 8)

4 cups (500g) soft icing sugar / powdered sugar , SIFTED

1 tsp vanilla extract

2 tbsp lemon juice

Pinch of salt

subheading: DECORATING (OPTIONAL):

Extra blueberries, lemon slices, edible flowers

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