Blueberry, lemon and almond soured cream cake

I made this for a meal with our friends Cath and Gregg.  My recipe is adapted from a BBC Good Food recipe, but I added ground almonds and lemon to the recipe.  It's lovely and light, and really delicious!

Ingredients

8oz margarine

8oz golden caster sugar

Zest of 1 small lemon

4 eggs

2 tsp vanilla extract

8oz self-raising flour

1 tsp baking powder

3oz ground almonds

5 tbsp soured cream

8oz blueberries

Juice of ½ a lemon

1 tsbp plain flour

For the icing

6oz cream cheese

2 tbsp soured cream

Juice of ½ a lemon

3oz icing sugar

To decorate

6oz blueberries

Method

1. Preheat the oven to 180°C and grease and line the base and sides of a 24cm round cake tin.
2. In a large mixing bowl, beat the margarine, sugar and lemon zest until pale and fluffy.
3. Add the eggs and vanilla and beat well.
4. Sift in the flour and baking powder, add the ground almonds, and beat to combine smoothly.
5. Fold in the soured cream, and pour into the prepared cake tin, spreading it level.
6. In a clean bowl, toss the blueberries in the juice of half the lemon, then stir in a spoonful of flour to coat them well. 
7. Sprinkle the blueberries evenly over the top of the cake batter.
8. Bake for 50 minutes until it is well risen and a cake tester comes out clean.
9. Cool for 10 minutes in the tin, then remove from the tin and leave to cool completely on a wire rack.
10. To make the icing, beat the cream cheese, soured cream and lemon juice with the icing sugar until smooth and creamy.  Leave to chill in the fridge until the cake is completely cool.
11. Spread the icing over the top of the cake and scatter with blueberries.  Refrigerate to allow the icing to set. (The cake will last for a couple of days in the fridge.)