Paysan Breton blueberry traybake with orange cream cheese frosting


For the cake:
200g soft butter (leave out overnight to soften)
200g caster sugar
4 eggs
1 tsp vanilla extract
1½ tsp baking powder
200g self-raising flour
300g blueberries

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

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