A great summer cake, light and full of seasonal fruit. The recipe is a breeze to whip up and also works well with raspberries or other berries.
125g unsalted butter, softened at room temperature
1 cup white sugar
2 cups plain flour
1 teaspoon baking soda
1 teaspoon baking powder
200ml sour cream
Juice of 1 lemon
250g (2 punnets) blueberries – or raspberries
1/2 cup pecan nuts or walnuts, chopped
3/4 cup icing sugar
1/2 teaspoon vanilla extract (optional)
About 2 tablespoon hot water
Preheat oven to 175ºC. Line a Lamington tin (20 x 30cm) with baking paper.
Beat the butter and sugar together until creamy and pale. Then slowly whisk in the eggs, one at a time until well incorporated.
Add the flour, baking soda and baking powder and fold into the butter mixture, alternating the sour cream and lemon juice until you have a smooth batter.
Spoon mixture into the prepared tin. Sprinkle over the blueberries and pecans or walnuts. They will sit on top for now but as the cake bakes will sink in.
Bake for 30 to 40 minutes, or until golden on top. To check, insert a skewer in the middle; it should come out clean. Cool in tin.
For the icing
Put icing sugar in a small bowl. Gradually pour in the hot water, mixing with a fork, until you have a thick, smooth pourable consistency. Mix in vanilla if using. Drizzle over cooled cake in tin.
Slice traybake into generous finger portions.