Need to go to the gym more to make up for baking a little too much these few weeks. I believe it’s a phase I’m going through, a phase the hubby very much appreciates I’m sure.
To make space in my freezer for freshly bought produce I got from the market, I thought I’d use up some of my frozen blueberries. I found this recipe a while back but don’t remember where from. All I remember was that it was supposed to be a coffee cake – you know, the kind with no coffee and lots of sugary streusel on top? I decided not to go with the streusel topping and just baked the cake on its own.
Turns out, you don’t need the extra sugary topping at all. I love streusel coffee cake, trust me. Made a huge one before and ate it all! However I feel that this cake was good on its own. Don’t overbake the cake and you’ll get this delightful creamy cake that is not overly sweet. It looks deceivingly dense, but it was light and crumbly. Good with a big mug of tea!
Right, here’s the recipe. I’m off to the gym! Gah!!!
BLUEBERRY SOUR CREAM CAKE
225g cup butter, softened
225g castor sugar
60g brown sugar
200ml sour cream
1 teaspoon vanilla
190g plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups blueberries (optional – dust berries with 1 tbsp flour)
Preheat oven to 190 C. Butter and flour a springform tin. With a mixer, cream the softened butter and two sugars. Then add the eggs, one at a time, until well mixed. In a separate small bowl, fold the vanilla into the sour cream. Then fold the sour cream mixture into the bowl with the cake batter.
In a separate larger bowl, mix together flour, baking powder and salt. Pour this mixture into cake batter bowl with mixer on low to medium. Then fold in blueberries.Bake for 50 minutes to an hour or until the middle of the cake springs back when touched.