Creme Fraiche Blueberry Cake
3/4 cup of caster sugar
fine zest of one lemon
1 teaspoon of natural vanilla essence
1/2 cup of creme fraiche (can use sour cream)
1 cup plain flour
1 tsp baking powder
1 cup fresh or frozen blueberries
Preheat oven to 160 degrees C. Line the base of a 22cm spring form cake tin and grease the sides.
Cream butter and sugar until pale and fluffy, beat in lemon zest, eggs, vanilla and creme fraiche.
Fold in sifted dry ingredients.
Gently fold in blueberries, especially if fresh.
Pour batter into cake tin and bake 1 hour or until the cake springs back when lightly pressed.
Cool before removing the cake from tin.
Dust with icing sugar if desired.