125g/4½oz lactose free butter, softened
225g/8oz caster sugar
2 free-range eggs
250g/9oz lactose free cream
1 unwaxed lemon, zest and juice
300g/10½oz gluten free self-raising flour
½ tsp gluten free baking powder
For the cream cheese topping
50g/2oz lactose free butter, softened
300g/10½oz icing sugar, sieved, plus extra for dusting
200g/7oz lactose free cream cheese
1-2 tbsp lemon juice
Serves - 8-10
Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in).
Beat the lactose free butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined.
Stir in the lactose free cream, lemon juice and zest, gluten free flour and baking powder until well combined, then carefully fold in the blueberries.
Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean.
Remove the cake from the oven, and set aside until completely cool.
Meanwhile for the lactose free cream cheese topping, beat the lactose free butter and icing sugar together in a bowl until light and fluffy.
Beat in the lactose free cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries and dust with icing sugar.
Recipe adapted from: Good Food