Deliciously moist blueberry soured cream cake

Is it just me or does anyone else think that cookery books make for good bedtime reading? My favourite book at the moment is 101 Cakes and Bakes. There are just so many recipes in it that I need to try out. After much deliberation this weeks cake of choice was a blueberry soured cream number, which also came highly recommended by my little brother…

mmmm looks good doesn’t it?…

I love nothing more than a house full of the buttery sweet smell of baking and the feeling of taking a freshly baked cake out of the oven…

My cake turned out to not only look divine but was also super moist due to the addition of soured cream to the cake batter. It’s one of the easiest cakes I’ve made for a long time. Here’s the recipe if you fancy giving it a go…

175g butter

175g golden caster sugar

3 eggs

225g self raising flour

1tsp baking powder

2 tsp vanilla extract

142ml soured cream

375g blueberries

Preheat the oven to 180 degrees and line an 8 or 9 inch cake tin.

Put the butter, sugar, eggs, flour, baking powder and vanilla extract in a bowl and beat until pale. Beat in 4 tbsp of the soured cream and then stir in half of the blueberries.

Pour the batter into the tin and put in the oven for about 50 minutes until firm but springy and golden brown.

Leave to cool while you prepare the frosting…

200g cream cheese

100g icing sugar

Beat the cream cheese and icing sugar together with the remaining soured cream until smooth and creamy. My icing was a bit runnier than expected because I made the mistake of trying to be more virtuous by using light cream cheese. To be honest, although it still tasted good I’d recommend going full fat for a more luscious frosting.

Spread the cream cheese frosting over the cooled cake and scatter over the remaining blueberries. The cake will keep in the fridge for a couple of days (if it lasts that long). I would go as far as saying that I think my cake was tastier after a night in the fridge…some things are worth the wait!

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