Gluten-free blueberry tart

1. Preheat the oven to 160 °C. Generously grease the cake tin with butter.
2. Use a large mixing bowl to mix the butter, brown sugar, eggs, self-raising baking mix, baking powder and vanilla extract. Gently stir the ingredients together until an even mix forms.
3. Use a spatula to stir two tablespoons of the sour cream and 90 grams of blueberries into the batter. Please note: do not use a hand mixer, otherwise the blueberries will be pulverised.
4. Leave the batter for 10 minutes, then stir thoroughly. Pour the batter into the cake tin. Bake for 40 minutes in the middle of the oven until golden brown. Use a skewer to check if the cake is done; prick in the middle of the cake and it should come out dry.
5. Beat the cream cheese, the remainder of the sour cream and the icing sugar together until it forms a fluffy topping. You will know the frosting is ready when peaks form in your mixing bowl.
6. Allow the tart to cool for at least 15 minutes. Spread the frosting over the top of the tart. Do this just before serving. To finish, top with the remaining blueberries.

Enjoy!