blueberry & lemon cake with sour cream glaze

"Hey, Alanna, will you put up that recipe for the lemon and blueberry cake?"

"Why, yes, Sally. Yes, I can."

You know it's a good thing when people ask for the recipe. If you're not convinced just by the demand, my question to you is this: how delicious would you like your house to smell? 100 deliciouses? Okay. Now bake this cake. It is one of those fragrant, buttery, homely cakes that you'll want to eat out of the hot tin with a fork. But don't do that, because it needs to cool down and be turned out to be iced, and everyone (especially my mother) knows that icing is the best part.

Blueberry & lemon cake w sour cream glaze

2 cups self-raising flour
1 cup salted butter, softened
1 1/3 cup caster sugar
1 tsp vanilla extract
zest and juice of one lemon
2 large eggs
1 cup milk
1 1/2 cup blueberries, fresh or frozen
1-2 Tbs plain flour
1/2 cup sour cream
1 1/2-2 cups icing mixture

1. Preheat the oven to 160c. Grease and line a regular sized round cake tin.

2. Cream together the butter and the sugar. Once light and fluffy, beat in the eggs one at a time.

3. Beat in the vanilla extract, lemon juice and zest.

4. Add the flour and milk alternatively in three goes. Beat between each addition until well incorporated.

5. Toss the blueberries through the plain flour until they are lightly coated. Doing this will stop them from sinking to the bottom of the cake.

6. Fold them through the mixture, but try not to smush them. Press the mixture into the pan and bake it for about 40-50 minutes. To see if it's done, press the edges lightly with your finger to see if it bounces back away from the sides of the tin. The centre will also be firm and won't jiggle when you shake it.

7. Stir together the sour cream and icing sugar until the sugar has completely dissolved.

8. Wait until the cake is completely cooled before topping with the sour cream glaze.