250g cream cheese, softened
250g butter, softened
200g frozen berries (cherries, raspberries, etc)
150g blueberries, fresh or frozen
2 1/4 cups self-raising flour
1 1/2 cups caster sugar
1/3 cup milk
1 teasp vanilla
icing sugar, to dust
Grease and line the bottom of a 22cm round tin and set aside. Preheat the oven to 180C.
In a large bowl, beat butter, sugar and vanilla until light and fluffy. Beat in the eggs, one at a time until well combined. Beat in the cream cheese.
By hand, mix in the milk and flour until the mixture is smooth.
Fold in the berries.
Pour mixture into the baking tin and smooth the top with a spatula.
Bake the cake for 65-75 minutes. Remove from the oven and allow to cool.
Dust the cake with icing sugar.
** Recipe from Kraft.