Ingredients

• 225 gms - plain flour
• 175 gms - caster sugar or fine refined sugar
• 3 - eggs
• 175 gms - butter softened
• 2 tsp - baking powder
• 1/2 tsp - bicarbonate of soda
• 142 ml - soured cream
• 2 tsp - vanilla extract
• 300 gms - blueberries
• For the Icing:
• 200 gms - soft cheese like Philadelphia
• 100 gms - icing sugar

How to Make Blueberry Sour Cream Cake

• Preheat the oven to 180 degree Celsius.
• Butter and line the base of 9 inch cake tin.
• Put the butter, sugar, vanilla extract, eggs, flours, baking powder and bicarbonate of soda. Beat with a electric mixer until well combined and looks pale. Beat 4 tbsp of soured cream and stir in half of the blueberries.
• Tip the mixture into the tin, level it and bake it for 50 minutes, or until a skewer inserted comes out clean.
• Cool in the tin for 10 minutes, then remove it from the tin, peel the paper. Then leave it in the wire rack to cool completely.
• Beat together the soft cheese, icing sugar, soured cream until it looks creamy and smooth. Spread over the top of the cake and scatter the blueberries.
• You can also make like a blueberry sauce, by heating the blueberries with some honey, until the berries get mashed up, pour it on top of the cake.
• Recipe Courtesy: Taste of Pearl City