Tuesday Tuesday . . .

I suppose you all have come here looking for Cherry Rhubarb Cobbler, after all it is Tuesdays With Dorie Day and that is the recipe that Amanda from Like Sprinkles on a Cupcake chose for this week's Dorie challenge. I really would have loved to make it this week, but alas . . . I am up in Cumbria on holiday chasing red squirrels around, dodging rain drops and sitting on the stones of Uther Pendragons castle ruin watching sheep gallivant and frolic around me while I look across the Mallerstang Dale . . . sounds wonderful doesn't it? Trust me when I tell you . . . it is. In the meantime you can check out the Tuesdays With Dorie Blogroll to catch up on all the other delicious cobblers that have been made.

I'll be back next week with a lovely Summer Fruit Gallette as chosen by Michele from Michele In Colorado Springs. I'm already licking my lips!!!

And just so your visit here was not a huge waste of time, I give you . . .




*Blueberry Soured Cream Cake*
Serves 10

Moist yellow cake studded with luscious blueberries . . . all topped with a delicious cream cheese icing and more fresh blueberries. This is a winning cake on all counts!

6 ounces butter, softened
6 ounces caster sugar
3 large eggs
8 ounces self raising flour
1 tsp baking powder
2 tsp vanilla extract
142 ml carton of sour cream, divided
3 X 125g punnets of blueberries

FOR THE FROSTING:
200g tub of cream cheese
4 ounces icing sugar
(plus the sour cream that you don't use in the cake)

Pre-heat the oven to 180*C/375*F. Butter a 9 inch round deep cake tin and line the bottom with baking parchment. Butter the parchment.

Put the butter, sugar, eggs, flour, baking powder and vanilla into a bowl. Beat for 2 to 3 minutes with an electric beater until it is pale and well mixed. Beat in 4 Tablespoons of sour cream, then carefully fold in half of the blueberries.

Spread the batter in the prepared pan and level it off. Bake in the pre-heated oven for 50 minutes, or until the top springs back when lightly pressed or a toothpick inserted in the centre comes out clean.

Cool in the tin for 1o minutes, then take out of the tin and peel of the parchment paper. Leave to finish cooling on a wire rack.

Beat the cream cheese with the icing sugar and the remaining sour cream until you have a smooth and creamy mixture. Spread over the top of the completely cooled cake. Scatter the remaining half of the blueberries on top.

This cake will keep well in the refrigerator for several days. (If it lasts that long!) Deliciously moreish!



I think I'll go wrestle me a sheep or two . . . just for the exercise like . . .