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Blueberry cake

Blueberries work so well in cakes, as they become soft and juicy and a wonderful deep purple. This cake is moist enough to be served without the frosting if you prefer.


  • 350 g unsalted butter. at room temperature

  • 350 g caster sugar

  • 6 eggs

  • 1 teaspoon vanilla extract

  • 450 g plain flour

  • 2 tablespoons plus

  • 2 teaspoons baking powder

  • 280 ml soured cream

  • 250 g fresh blueberries. plus extra to decorate

  • 2 quantities Cream Cheese Frosting

  • icing sugar, to decorate

  • a 25-cm ring mould. greased and dusted with flour.


Preheat the oven to 170°C (325°F) Gas 3 .

Put the butter and sugar in a freestanding electric moter with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy.

Add the eggs one at a time moing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula alter each addition. Bear in the vanilla extract, flour and baking powder until well mixed. Add the soured cream and mix well until everything is combined and the mixture is light and fluffy Gently stir in the blueberries by hand until evenly dispersed Pour the mixture into the prepared ring mould and smooth over with a palette knife Bake in the preheated oven for 40 minutes or until golden brown and the sponge bounces back when touched Leave the cake to cool slightly in the mould before turning out onto a wire cooling rack to cool completely When the cake is cold put it on a serving plate, cover the top and sides with the Cream Cheese Frosting and decorate with more blueberries Dust with a light sprinkling of icing sugar.


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