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Blueberry Cake
Serves
Cooking time
1h
30m
Studded with Driscoll’s blueberries and dusted with icing sugar, this oh-so-easy and super-yummy vanilla cake is the perfect treat! Perfect for afternoon tea or a cosy dessert, every bite has a burst of sweet, fruity goodness. Serve with a dollop of sour cream for extra indulgence!
Ingredients
150gunsalted butter, diced
3/4 cupcaster sugar
3 tspvanilla bean paste
3extra-large eggs, at room temperature
1 3/4 cupsself-raising flour
3/4 cupsour cream, plus extra to serve
170gpunnet Driscoll's blueberries
icing sugar, to dust
Method
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Preheat
Preheat oven to 180°C (160°C fan-forced). Grease a 16cm x 26cm slice tin and line the base, extending the baking paper above the two long sides.
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Batter
Beat the butter, sugar and vanilla together with an electric mixer with paddle attachment until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in about half the flour until just combined, then stir in the remaining flour and sour cream until combined. Spoon into the prepared tin and smooth the surface. Scatter the blueberries over the top.
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Baking
Bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside in the pan for 10 minutes to cool slightly.
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Serving & storage
Carefully lift the cake out of tin using the overhanging paper to assist you and place on a wire rack to cool. Dust with icing sugar and cut into slices. Serve with extra sour cream if you like. Store in an airtight container in the fridge for up to 2 days.
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Handy hint
Try this cake with raspberries or sliced strawberries in place of the blueberries.
