175g very soft butter, plus extra for greasing

  • 175g golden caster sugar
  • 250g self-raising flour
  • 2 large eggs
  • 2 tsp vanilla extra
  • 200g blueberries

For the cream cheese:

  • Soft cheese
  • Icing sugar


  • STEP 1
    Heat the oven to 180C/160C Fan oven. Grease a 900g/2lb loaf tin then line the base and ends with grease proof paper.
  • STEP 2
    Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy - the mixture will be very thick.
  • STEP 3
    Spread one-quarter of the mix into the tin, then scatter over a third of the fruit.
  • STEP 4
    Carefully dot and spread another quarter of the cake mix on top, and scatter with another third of the fruit, repeat this step.
  • STEP 5
    Finally dot the rest of the cake mix over and gently spread with the back of a spoon.
  • STEP 6
    Bake for 1 hour until an inserted skewer comes out clean, then leave to cool.
  • STEP 7
    Mix the icing sugar and soft cheese to make the frosting then smooth onto the top of the cake. I normally start with 100g of soft cheese and add as much icing sugar as I think it needs.

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A star rating of 4.6 out of 5.13 ratings