blokes baking blueberries: hummingbird's blueberry cake

this was my first hummingbird bakery attempt and what a success it is!  something you probably never come across in america is a guy calling you for a recipe and to borrow your bundt pan-brilliant!  this is the second  'i-need-something-to-impress-the-office-with' request and then sure enough, i made one to bring to my school for end of term.  it's just so good and not that different from making any other cake. so there.

courtesy of hummingbird bakery...
the ingredients:
350g unsalted butter (at room temperature)
350g caster sugar
6 eggs
1 tsp vanilla extract
450g plain flour
2 tbsp plus 2 tsp baking powder
280ml soured cream
250g fresh blueberries (plus extra for decorating)
icing sugar to decorate
the temperature: preheat oven to 170C, 325F
the preparation:
put the butter and sugar in a freestanding mixer (or handheld mixer with whisk) and craem 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 blueberries by hand until evenly dispersed. 
pour the mixture into the prepared ring mould (bundt pan!) and smooth over with a knife.  bake in the preheated oven for 40 minutes, or until golden brown and the sponge bounces back when touched (or toothpick comes out clean)
leave the cake to cool in the mould before turning out onto a wire cooling rack to cool completely. 

cream cheese frosting *double the recipe for this cake
the ingredients:
200g icing sugar (confectioner's sugar)
50g unsalted butter (at room temperature)
125g cream cheese, cold

the preparation:beat the icing sugar and butter together in a freestanding mixer (or handheld electric whisk) on medium-slow speed until the mixture comes together and iswell mixed.  add all the cream cheese and beat until it is completely incorporated.  turn the mixer up to medium-high speed.  continue beating until the frosting is light and fluffly, at least 5 minutes.  *do not overbeat as it can quickly become runny!