When blueberries are in season, there is always a punnet or two of them in my fridge which I have with cereal in the morning, make pancakes, muffins and desserts with. They are a superfood, full of nutrients and antioxidants. This blueberry sour cream cake is an absolute delight for your morning/afternoon tea. If you've never baked before, start with this recipe because it is so simple, all done in one mixing bowl with basic pantry ingredients. The sour cream and olive oil makes the cake very moist. The blueberries give it a refreshingly fruity taste and beautiful patches of purple when cut. If you are not keen on sour cream, try my blueberry lemon yoghurt cake.
Serves 8-10
INGREDIENTS
- 230g / 8oz caster sugar
- zest of 1 lemon
- 3 eggs
- 150ml / 5fl oz olive oil
- 250ml / 8½ fl oz sour cream
- 1 teaspoon vanilla extract
- 250g / 9oz self-raising flour
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 300g / 10½oz fresh blueberries
- 2 tablespoons icing sugar
METHOD
- Grease a round 23cm / 9" springform or loose-base cake pan, line base and side with baking paper.
- In a large bowl, place sugar and lemon zest. Blend with a fork until the mixture is fragrant.
- Whisk in eggs, oil, sour cream and vanilla until combined.
- Sift in flour, salt and cinnamon. Whisk until just combined and a smooth batter is formed.
- Pour batter into the prepared cake pan. Scatter half of the blueberries on top.
- Bake in a preheated 180°C/350°F oven for 50 minutes or when a skewer inserted into the centre of the cake comes out clean.
- Let the cake rest in the pan for 10 minutes before removing it to cool completely on a rack.
- Dust cake with icing sugar. Garnish and serve with the remaining blueberries.
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