Blueberry Sour Cream Cake
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Blueberry Sour Cream Cake - recipe by Julia Busuttil Nishimura
250gr sugar (I use 1/2 cup)
1 lemon, zested
3 eggs
150ml oil (light flavoured)
250ml sour cream
2 teaspoons vanilla extract
250gr S/R flour
1/2 teaspoon cinnamon
150gr fresh blueberries
Add the sugar and lemon zest to a large bowl. Rub the lemon zest into the sugar with your fingers, until it's damp and fragrant.
Add the eggs and whisk to combine.
Whisk in the oil, sour cream and vanilla.
Sift in the flour and cinnamon and whisk until just combined.
Pour into lined tin and then top with the blueberries. They sit on top of the batter.
Use a 23cm round cake tin, however it's easier to use a springform tin for this recipe.
Oven 175 degrees fan forced or 195 degrees conventional.
Bake for 55 to 60 minutes.
Cool in tin for 10 minutes before cooling on wire rack. When cool, lightly sprinkle icing sugar on top.
250gr sugar (I use 1/2 cup)
1 lemon, zested
3 eggs
150ml oil (light flavoured)
250ml sour cream
2 teaspoons vanilla extract
250gr S/R flour
1/2 teaspoon cinnamon
150gr fresh blueberries
Add the sugar and lemon zest to a large bowl. Rub the lemon zest into the sugar with your fingers, until it's damp and fragrant.
Add the eggs and whisk to combine.
Whisk in the oil, sour cream and vanilla.
Sift in the flour and cinnamon and whisk until just combined.
Pour into lined tin and then top with the blueberries. They sit on top of the batter.
Use a 23cm round cake tin, however it's easier to use a springform tin for this recipe.
Oven 175 degrees fan forced or 195 degrees conventional.
Bake for 55 to 60 minutes.
Cool in tin for 10 minutes before cooling on wire rack. When cool, lightly sprinkle icing sugar on top.
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