Updated: Jan 12
Blueberries have such an amazing nutritional value. They contain antioxidants and loads of vitamins. They are packed with loads of flavour and berries are the best I’m sure you will agree! This blueberry sour cream cake is perfect with a cup of tea/ glass of milk. In my house, this cake goes fast, so we literally have to take what we can get.
Preparation Time 10 minutes
Cook Time 40-45 minutes
2 cups all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
3/4 cup sugar
6 tablespoons oil
1/4 cup milk
2 cups fresh blueberries
2 tablespoons brown sugar
Preheat the oven to 180c. Grease an 8 inch cake pan with parchment paper. Set it aside.
Combine the flour, baking powder and salt in a bowl. Mix well and set it aside.
Beat the eggs, sugar and sour cream together in a bowl on a high speed for 4 minutes.
Add the oil and stir to combine. Add the flour mixture in 2 additions. Beat it for 30 seconds.
Spoon the batter into the lined cake tin. Top the batter with the fish blueberries. Sprinkle over the brown sugar
Bake the cake at 180c for 40 minutes. An inserted toothpick will come out clean.
Cool until room temperature. Serve with custard/ cream.