Blueberry sour cream cakes
Blueberry sour cream cakes
PREP TIME 15 mins
COOK TIME 35 mins
TOTAL TIME 50 mins
SERVINGS 6 people
Ingredients for Blueberry sour cream cakes
125 g butter softened
2 tsp lemon zest
1 cup white sugar
3 eggs
1 cup all-purpose flour (1 tbsp extra for the blueberries)
1 tsp baking powder
½ cup sour cream
½ cup frozen blueberries
Drizzle topping
½ cup icing sugar
½ lemon juice only
Instructions for Blueberry sour cream cakes
1. Preheat oven to 160°C. Grease with cooking oil a 20cm round cake ring tin.
2. Beat the butter, sugar, lemon zest, and eggs together until light and fluffy.
3. Sift 1 cup of flour and baking powder together. Fold sifted ingredients into the butter mixture alternately with sour cream, mixing until smooth.
4. Toss blueberries with 1 tablespoon of flour and gently fold through the cake mix batter.
5. Pour the mixture into the greased cake tin.
6. Bake for 30-35 minutes or until the cake springs back when lightly touched.
7. Leave in the tin for 8 to 10 minutes before turning out onto a wire rack to cool.
8. When cooled, drizzle a mixture of icing sugar, lemon juice, and a little water.
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