Corner Café

October 15, 2010

Blueberry Sour Cream Cake

Filed under: Cakes & Cupcakes — SeaDragon @ 12:00 am
Tags: ,
blueberry_cake05

blueberry_cake07

After posting The Weekly’s Top 10 Cakes in my last post, I was reminded of how delicious the Lemon Sour Cream Cake was, so I decided to try out a blueberry version but using a slightly different recipe.
However, having made Blueberry Muffins using frozen blueberries many times before, I did not envisage a problem… I made the cake in a loaf tin, and it took me an hour and 15 minutes to bake the cake thoroughly! Usually for that loaf tin size, it would only take me about 40 to 50 minutes of baking time. I think the problem was the frozen blueberries! As I also put a layer of frozen blueberries in the middle of the batter as well as on top of the batter, they must have cooled the batter so much that an extra half hour was needed to bake the cake! Luckily that did not affect the taste, it was divine! Next time I should either defrost the frozen blueberries first or use fresh blueberries to see if that really was the problem…

Makes 1 loaf cake

[Ingredients]
125g butter, softened
150g (2/3 cup) caster sugar
2 eggs
1 teaspoon lemon zest or lemon essence
1 teaspoon vanilla extract
100g (2/3 cup) plain flour
100g (2/3 cup) self-raising flour
200g (3/4 cup) sour cream
125g (1 cup) frozen blueberries
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[Preparation]
1. Preheat oven to 180°C. Grease and line a 22cm x 8cm (base measurement) x 7cm (height) loaf tin. Sift the two flours together and set aside.
2. Beat softened butter and sugar together in a large bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition until combined. Mix in lemon zest and vanilla.
3. Fold in half the flour mixture and then mix in sour cream until just combined. Fold in the remaining flour mixture until combined.

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4. Spoon half the batter into the prepared tin and smooth the surface. Scatter half the blueberries evenly over the top. Spoon the remaining batter over the blueberries, smooth the surface and finally scatter the remaining blueberries over the top.

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5. Bake in the preheated oven for about 75 minutes (check after about 50 minutes of baking time, then every 5-minute interval), or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the tin for 10 minutes to cool slightly. Then carefully turn out onto wire rack to cool completely. Cut into slices to serve.

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Taste: Moist sour cream cake with delicious blueberry filling
Consume: Best within 2 to 3 days
Storage: Store in airtight container, or under a cake dome (keep in the refrigerator in tropical countries, and return to room temperature before serving)
Recipe Reference(s): Blueberry Cake

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7 Comments »

  1. SD, tis looks delicious. will hve 2 look 4 blueberries first.

    Comment by delia — October 15, 2010 @ 12:12 am | Reply

  2. Very moist and yummy, must try making this too. Love your blog, your creations are always very delicious.

    Comment by Zoe — October 15, 2010 @ 11:09 am | Reply

  3. looks great!

    Comment by Jess @ Bakericious — October 15, 2010 @ 2:22 pm | Reply

  4. sour cream always makes things so much more moist. thanks for sharing these

    Comment by crustabakes — October 17, 2010 @ 6:03 am | Reply

  5. hm… it looks so good. Makes me want to make one right away but I have to shop for the ingredients first. Thanks so much!

    Comment by couch potato — October 18, 2010 @ 12:33 pm | Reply

  6. recipe looks simple to a novice, so i tried. the 1st cake turned out a tiny bit damp at the bottom, rather dense texture but with sweet & unusual sourish taste because of the sour cream, i guess. since i like crumbly texture, i reduced the sour cream by half in the 2nd attempt, but added 2 tablespoons of milk to compensate. turned out well. your web-site is the first place to turn to because your recipes never fail, unless beginner like me fumbled.

    thanks again.
    a teo

    Comment by a teo — November 1, 2010 @ 1:02 pm | Reply

    • Thanks for the feedback. I wonder if different brands of sour cream affect the result, as mine did not taste sourish… This is indeed a dense moist cake, glad you tested it successfully and adpated it to your taste the second time around. Hopefully that will give other readers who prefer crumblier cake another option. Cheers 🙂

      Comment by SeaDragon — November 2, 2010 @ 10:31 am | Reply


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