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Blueberry sponge

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Blueberry sponge

blueberry-sponge-web

Ingredients

175g soft butter

175g caster sugar

3 large eggs

225g self raising flour

1 tsp baking powder

2 tsp vanilla extract

150g Langage Farm Crème Fraiche

300g fresh Blueberries

200g Langage Farm curd cheese

100g icing sugar

Directions

Preheat oven to fan 160°C/gas mark 4.  Butter or line a loose based round 22cm cake tin.

Put the butter, sugar, eggs, flour, baking powder and vanilla in a bowl and mix well.  Mix in 5 tbspn of Langage Farm Crème Fraiche and stir in 200g of the fresh Blueberries.

Tip the mixture into the tin and spread it level.  Bake for 50 mins until it feels firm.  Cool for 10 mins then take out of the tin.  Leave to cool on a wire rack.

For the frosting:

Beat the Langage Farm curd cheese and icing sugar with the remaining Langage Farm Crème Fraiche until smooth and creamy.  Spread over the cooled cake and decorate with the remaining blueberries.  The cake will keep in the fridge for a couple of days.

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