Blueberry Buttercake for a Crowd

When cooking for huge catering jobs cake recipes get multiplied, then divided, then multiplied.  Until at some point it is hard to remember just what size cake you will end up with when cooking from old scratch up note books and shabby crossed out worksheets.  This recipe is one of those, it needs to be made in a 31 x21 cm roasting pan (this is the size of the standard supermarket bought roasting pan).

250 g butter

2 cups sugar

6 eggs, beaten

4 cups plain flour

4 tsp baking powder

1/2 tsp salt

2 cups sour cream (500g pottle)

2 tsp vanilla essence

2 cups blueberries (two punnets)

Preheat oven to 180ºC

1. Cream butter and sugar together until light and fluffy, beat in eggs one at a time.
2. Sift together flour, baking powder and salt and add to the mixture alternately with the combined sour cream and vanilla essence.
3. Pour batter into a 20 cm spring-form cake pan and sprinkle with blueberries.
4. Bake for 45-50 minutes until a skewer comes out clean when tested.

When cool, cut into large squares and serve dusted with icing sugar.