BLUEBERRY BUTTER CAKE TOPPING 1 cup firmly packed brown sugar 1/4 cup all-purpose flour 75 g usalted butter, cold CAKE 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teapsoon salt 125 g unsalted butter, softened 1 cup sugar 3 eggs, lightly beaten 1 cup sour cream 2 cups blueberries

To make the topping, place bown sugar and flour in a bowl, add butter and rub in with fingertips until mixture resembles coarse breadcrumbs.

To make the cake, preheat the oven to 350°F. Sift flour, baking powder and salt into a mixing bowl. Place butter and sugar in a bowl and cream together. Add the eggs, and mix. Add the dry ingredients, alternating with sour cream, mixing well after each addition.

Pour the cake batter into a greased 9 in springform cake tin. Sprinkle with blueberries and topping mixture.

Bake the cake for 50 minutes or until a skewer comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack, topping-side-up.

Serve warm or at room temperature with fresh cream.

Serves 8.

Bills - Breakfast, Lunch + Dinner, Bill Granger