Blueberry, Lemon And Sour Cream Cake — Belinda Jeffery

Ingredients

• Serves 12 -14.
• 3 cups (450g) plain flour
• 1/2 teaspoon salt
• 1/2 teaspoon bicarbonate of soda
• 3 eggs
• 2 cups (440g) caster sugar
• 250g unsalted butter, at room temperature, in chunks
• 1 cup (250ml) sour cream
• 3 heaped teaspoons finely chopped lemon zest
• 2 1/2 tablespoons strained lemon juic
• 200g fresh or frozen blueberries
• extra plain flour, for coating the tin and dusting the berries
• Lemon glaze
• 1 cup (160g) icing sugar mixture, sifted
• 1/4 cup (60ml) strained lemon juice
• 30g melted unsalted butter
• Icing sugar, for dusting