For the cake:
200g soft butter (leave out overnight to soften)
200g caster sugar
1 tsp vanilla extract
1½ tsp baking powder
200g self-raising flour
For the icing:
25g soft butter
250g Paysan Breton French Sea Salt cream cheese, at room temperature
75g icing sugar, sifted
Finely grated zest of 1 orange
Preheat the oven to 180°c. Line a 20cm by 30cm baking tray with non-stick baking paper.
Cream the butter and sugar together in a bowl until fluffy. Add the eggs one at a time, then the vanilla extract, beating until combined. Add the baking powder and flour and stir in, then stir through most of the blueberries, leaving some for decoration at the end.
Spoon the mixture into the baking tray. Bake for 25 mins until risen and golden or until inserting a skewer in the middle comes out clean. Leave the cake to cool completely in the tin.
To make the icing cream the icing ingredients together until smooth. Chill for at least 30 mins while the cake cools.
Spread the icing over the cake and scatter with extra blueberries.