Friday, 29 June 2012
Once again, another attempt to pare down our fresh resources here at Oak Cottage. What better way to use up blueberries, than to bake a deliciously moist sour cream cake!!
Oh, I do hope that blueberries are available now up in Chester . . . they weren't when we last lived there some almost seven years ago now . . .
I was so very excited when I found them in the local shops down here in Kent. Blueberries were one of the things I had most missed over here when I first arrived. A local gal from Eastern Canada, I had never had to live without blueberries in my life!!!
I had taken them oh so very much for granted once upon a time. It took moving over here for me to realize just what a treasure they truly are.
But even if they are something that you can get all of the time . . . baked in a delicious cake such as this, they are a treasure anyways . . .
Moist . . . delicious . . . with just the merest hint of lemon in it's delicious buttercream frosting. This is a winning cake all the way around. Your family will thank you, and then . . . ask for more!!
*Sour Cream Blueberry Cake*
Serves 8 to 10
A deliciously moist sour cream cake stogged full of blueberries and covered in a tasty lemon scented buttercream icing.
for the cake:
175g soft butter
175g caster sugar
3 large free range eggs
225g self raising flour
1 tsp baking powder
2 tsp vanilla essence
4 TBS dairy sour cream
225g blueberries, fresh or frozen
For the Icing:
3 ounces softened butter
6 ounces icing sugar, sifted
1 TBS sour cream
1/4 tsp vanilla essence
1/4 tsp lemon essence
Preheat the oven to 180*C/350*F. Butter and baseline a loose bottomed 9 inch round cake tin.
Put the butter, sugar, eggs, flour, baking powder, and vanilla in a large bowl. Beat with an electric whisk for 1 to 2 minutes, until light in colour and well mixed. Beat in the sour cram and then fold in the blueberries.
Spread into the prepared tin, leveling off the top. Bake for 50 minutes, until risen and the top springs back when lightly touched. Remove from the oven. Allow to cool in the tin for 10 minutes and then take out of the tin, peel off the paper and finish cooling on a wire rack.
To make the icing place all the ingredients into a bowl and beat well with an electric whisk until the mixture is smooth and creamy. Spread over the top of the cooled cake. Delicious!
Labels: My Top Fourteen