It was my husband's birthday a couple of weeks ago and I decided not to make him a chocolate cake this once. I was leafing through one of my favourite cake books and came across a blueberry sour cream cake that I thought I'd give a go. But me being me, I had to tweak it. So I threw in some raspberries as well. Here's my adaptation (very slight) of Sara Buenfeld's yummy original:

What you'll need

• Butter ( I use salted butter) softened - 6 oz

• Caster sugar - 6 oz

• Eggs - 3 large

• Self-raising flour - 8 oz

• Baking powder - 1 tsp

• Vanilla essence - 2 tsp

• Sour cream - 4 fl oz

• Blueberries - 6 oz

• Raspberries - 6 oz

For the frosting:

• Soft cream cheese ( I used Philadelphia) - 7 oz

• Icing sugar - 4 oz

What you do

1. Preheat your oven to 180 degrees celcius

2. Butter and line the base of a 9 inch round cake tin

3. Put the butter, sugar, eggs, flour, baking powder and vanilla essence into a bowl

4. Beat with an electric beater until well mixed and pale. This shouldn't take more than 2 minutes or so

5. Add 4 tbsps of the sour cream to the mix, and beat again till it's mixed in

6. Add half the berries and stir into the mix gently

7. Pour the mixture into your tin and level

8. Bake for about 50 - 60 mins, until risen and firm to touch. Skewer test it, to make sure it's cooked all the way through

9. When done, leave to cool

10. In the meantime, make your frosting. Beat the cream cheese, remaining sour cream and sugar until you get a nice creamy and smooth mix

11. When the cake has cooled, spread your frosting over it. I poured it on and let it drip down the sides of the cake instead

12. Scatter the remaining berries on it

13. All done!