Sunday, 16 December 2012

Sunday Sweets #11 Blueberry Cake

I have had the dreaded lurgy this week.  No matter how hygienic you are I just cannot bake when I am ill, I always worry an unfortunate sneeze will spread the germs so I stay well out of the kitchen. Some of you might have seen this over on Frolics and Fashion, it was originally a guest post for Eloise but is just too good not to share and a perfect back up!!

The Hummingbird Bakery Blueberry Cake

350g unsalted butter at room temperature
350g caster sugar
6 eggs
1 teaspoon vanilla extract
450g plain flour
2 tablespoons plus 2 teaspoons baking powder
280ml soured cream
250g fresh blueberries plus extra to decorate

Preheat the oven to 170° 325°F) Gas Mark 3
Grease and floor a 25cm ring mould

Cream the butter and sugar together until light and fluffy

Add the eggs one at a time, mixing well and scraping any unmixed
ingredients from the side of the bowl with a rubber spatula after each addition

Beat in the vanilla extract. 
(I got this vanilla on my honeymoon in Mexico last year, Mexico grows the best vanilla pods!!)

Beat in the 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 preparted ring mould and smooth over with a palette knife
(in my opinion this recipe makes too much batter, don't fill the mould as much as I did!)

Bake in the preheated oven for 40 minutes or until golden brown and the sponge bounces
back when touched (there was so much mix it took an hour before it was cooked)

Leave the cake to cool slightly in the mould before turning out
onto a wire cooling rack to cool completely

When the cakes is cold, put it on a serving plat, cover the top and sides with cream cheese frosting and decorate with more blueberries.  Dust with a light sprinkling of icing sugar.

Cream Cheese Frosting
600g icing sugar, sifted
100g unsalted butter at room temperature
250g cream cheese, cold

Beat the icing sugar and butter together until the mixture comes together and is well mixed.  
Add the cream cheese in one go and beat until it is completely incorporated.  Turn the mixer 
up to a medium-high speed.  Continue beating until the frosting is light and fluffy, at 
least 5 minutes.  Do not overbeat, as it can quickly become runny.




  1. This looks stunning. I would love to try it but I don't have a bunt (I think thats what its called) do you think I could use a regular cake tin?

    1. Yeah I think it would work well. Its quite a dense sponge and would be good as a sandwich with a layer of frosting in the middle xx

  2. That looks lovely I really like blueberry cake and this one looks delish x

  3. Wow, this looks so delicious!

  4. mmmmmm could do with a slice of this right now x


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