Preheat the oven to 170°C (325°F) Gas 3. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Beat in the vanilla extract, flour and baking powder until well mixed. Add the soured cream and mix well until everything is combined and the mixture is light and fluffy. Gently stir in the blueberries by hand until evenly dispersed. Pour the mixture into the prepared ring mould and smooth over with a palette knife. Bake in the preheated oven for 40 minutes, or until golden brown and the sponge bounces back when touched. Leave the cake to cool slightly in the mould before turning out onto a wire cooling rack to cool completely. When the cake is cold, put it on a serving plate, cover the top and sides with the cream cheese frosting and decorate with more blueberries. Dust with a light sprinkling of icing sugar.

For the cream cheese frosting:

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.

This recipe is taken from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers Photography by Peter Cassidy Published by Ryland Peters & Small Text © Tarek Malouf and The Hummingbird Bakers Photography copyright Ryland Peters & Small