Blueberry cake

Method

1. 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.

2. 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.

3. 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.

4. 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.

5. Handy hint

   Try this cake with raspberries or sliced strawberries in place of the blueberries.