Sour Cream Blueberry Cake
Blueberry goodness in every bite! This Sour Cream Blueberry Cake is the ultimate sweet treat to brighten your day. Delicious on its own or topped with a smooth, velvety cream cheese icing.
Perfect for afternoon teas or as a summer dessert.
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Makes 1 large bundt cake or halve the recipe to make 1 regular size 20cm cake (reduce cooking time)
Ingredients
350g butter softened / room temp
1¾ cups caster sugar
6 eggs
3 cups self-rising flour
2 tsp baking powder
1 tsp vanilla essence
250g sour cream
250g blueberries – fresh or frozen
Icing
- 125g cream cheese
- 60g butter, softened
- 300g icing sugar + extra for dusting
- ½ tsp vanilla essence
- Plus, extra blueberries to decorate
Method
- Preheat oven to 180 deg and grease a bundt tin/ large ring tin.
- Beat butter and sugar until light and fluffy.
- Add vanilla and the eggs one at a time, beating well after each addition.
- Mix in flour, baking powder and sour cream and mix until combined.
- Stir in blueberries by hand.
- Pour mixture into your prepared tin and bake in the oven for approx. 50 minutes or until springy to touch and a cake tester comes out clean.
- Allow to cool in the tin for 10 minutes before turning out onto a cooling rack.
- Simply dust with icing sugar and serve or if making the icing, place cream cheese, butter, icing sugar and vanilla essence into the bowl of a cake mixer and beat until icing is light and fluffy (approx. 5 mins).
- Cover completely cooled cake in icing and decorate with extra blueberries.
Enjoy!
