Blueberries!

And so, after my enthusiasm for sharing Herman recipes, I made a chocolate hazelnut cake which ended in disaster. The first Herman to not be devoured in its entirety, it was dry and crumbly and nowhere near as good as it looked. How disappointing.

Luckily, I have redeemed myself with a Blueberry Herman which is based on a sour cream blueberry cake recipe which looked quite tasty, and yes, it is quite splendid.

Blueberry Herman

175g soft butter
175g golden caster sugar
3 large eggs
175g self-raising flour
50g wholemeal self-raising flour
1 tsp baking powder
2 tsp vanilla extract
Portion of Herman
3 punnets blueberries-ish

Icing:
200g full-fat Philadelphia cheese
100g icing sugar

Preheat oven to 170°C (I have a fan oven, mind, so it's probably 180°C electric). Grease a 22cm (or thereabouts) springform tin and line the base with greaseproof paper. 

Beat the butter and sugar until light in colour. Add the eggs and stir until thoroughly mixed. Add the Herman and vanilla extract and stir again. Sift the remaining dry ingredients together (flours, baking powder), and then mix both bowls of stuff together. Add two thirds-ish of the blueberries to the mix and pour into the tin. Bake for 30-45 mins, though it may need a little longer depending on a variety of things, so check it's springy in the middle and a pokey thing comes out clean when you pierce its heart. 

Leave to cool in the tin for a bit, then remove and leave to cool thoroughly before icing (just mix the sugar and cheese together for that) and loading with the remaining blueberries. Yum.