This cake is absolutely gorgeous, and so simple to make. This is adapted from the Hummingbird Bakery recipe, and is a winner everytime. I like this cake with and without frosting, it is that juicy! If you like a good thick layer of frosting, you can double the quantity. Also, this recipe requires a ring mould, I used a fluted bundt pan, which is 27cm x 8cms.
350g unsalted butter
350g caster sugar
1 1/2 teaspoons vanilla extract
450g plain flour
2 tablespoons plus 2 teaspoons baking powder
250ml soured cream
250g fresh blueberries
For the cream cheese frosting
125g unsalted butter at room temperature
120g cream cheese
420g icing sugar
Firstly, you will need a ring mould, and you need to grease with butter, and then dust with flour.
Now, turn your oven on, 170 degrees, 150 degrees fan, or Gas Mark 3.
Either using a whisk, or in a freestanding mixer with the paddle attachment cream your butter, vanilla extract and sugar until very light and fluffy (the mixture will go paler). Now add your eggs, 1 at a time, mixing after each one is added. Once you have done this, add your flour and baking sugar, until combined, and then mix in your soured cream, and make sure the mix is well combined.
Now pour your blueberries into your cake mix, and using a spatula, very gently mix these into the cake mixture.
Pour your cake mixture into your cake tin, smooth over with your spatula and pop into the preheated oven for 50-60 minutes, or until golden brown, and a skewer comes out clean.
Once your cake is out of the oven leave to cool in the tin for about 20 minutes, before tunring out on a wire rack, where it needs to be left to cool completely.
To make the cream cheese frosting, you need to beat together the butter and cream cheese for a few minutes, and then gradually add the icing sugar until everything is all combined.
You can decorate your cake any way you wish, I like the “homemade” look and just put it on freehad with a palette knife, but each to their own!
Now slice up and enjoy!