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Blueberry cake

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Ingredients

For the cake
  • 175g unsalted butter, at room temperature
  • 175g caster sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 225g plain flour, sifted
  • 1 tbsp + 1 tsp baking powder
  • 140ml soured cream (or plain yoghurt)
  • 125g fresh blueberries (+ extra for decoration)
  • Icing sugar, for decoration
For the frosting
  • 150g icing sugar, sifted
  • 25g unsalted butter, at room temperature
  • 62g cream cheese, cold from the fridge
Cuisine:
  • Serving
    Serves 6
  • Skill Level
    Easy

Directions

A blueberry cake sounds like a yummy idea, and with the simple ingredients and instructions, I thought it would be perfect to share...
  1. Place the butter and sugar in a large bowl, and using an electric whisk cream together until light and fluffy
  2. Add the eggs one at a time, continuing to mix on a medium speed
  3. Manually mix in the vanilla extract, flour (set aside a few tablespoons of flour) and baking powder, until well incorporated
  4. Add the soured cream and mix well until all is well combined and mixture is light and fluffy
  5. Mix the blueberries with the flour you set aside earlier, and then gently fold them in manually, until they are well incorporated
  6. Place in a loaf tin that you have greased and lined with baking paper. Smooth the surface to make it even. Bake at 170 degrees Celsius for between 35-45 mins, or until a tester comes out clean
  7. Remove the cake and leave to cool for at least 10-15 mins in the tin, before turning onto a wire rack, removing the baking paper and leaving to cool completely
  8. Cake cooling down
  9. Meanwhile make the frosting by placing the icing sugar and butter in a large bowl, and gently mixing with an electric whisk, until the mixture comes together
  10. Add the cream cheese in one go, and beat until well incorporated. Turn up the speed of the electric whisk, and continue beating for a further 5 minutes, until the frosting is light and fluffy (but be careful, over beating could cause the frosting to become runny)
  11. Cover the cooled cake with the frosting, then decorate the top with the blueberries, and dust them with icing sugar

The kitchen was so hot the icing sugar was melting, and so was the frosting, so a quick picture before placing it in the fridge ready to be served. The reason you mix the blueberries with a little flour is to ensure the do not sink to the bottom of the cake. I forgot to do that for this cake, but when I first made this cake I used that little trick, and the blueberries were beautifully distributed. So it does help. Enjoy :)

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