Blueberry Cake with a Cream Cheese Frosting:

I made this cake using my new cake ring for afternoon tea.  The recipe was from the Hummingbird Bakery Cookbook and it made a moist tasty sponge, as was the cream cheese frosting (in small quantities).

I was most surprised to find that the blueberries ended up quite evenly distributed throughout the cake rather than all at the bottom (or top rather as the ring cake gets flipped out the tin – I’m sure you know what I mean).

Unfortunately, although I followed the baking times I think I had undercooked the sponge a bit as it was a sludgy still in places – still tryng to get my head around whether or not to adjust suggested baking times and temps to compensate for having a fan oven – although it could also have been caused by the fruit as blueberries are notoriously juicy (aren’t they?).  It was also guite dense and heavy sponge (although happy to put that down to my novice baking skills  rather than the recipe).

Will admit though that the majority of this cake did end up in the bin (sorry!) as by day 2-3 it was obvious that it wasn’t a crowd pleaser.  Note to self, “must try harder”.