Baking

Blueberry sour cream cakes

BLUEBERRY SOUR CREAM CAKESAustralian Women's Weekly
2 Item
40M
1H
1H 40M

Ingredients

Lemon buttercream

Method

1.Preheat the oven to 170°C (150°C fan-forced). Place 2 x 18cm small paper cake cases on two oven trays (or grease and line the bases of 2 x 18cm cake pans).
2.Beat butter, rind and sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Stir in half of the sifted flours and half of the sour cream, then stir in remaining flour and sour cream until smooth. Fold in blueberries.
3.Spread the mixture evenly into pans; bake for about 1 hour or until cooked when tested. Transfer the cakes to wire racks to cool completely.
4.To make lemon buttercream, beat butter in a small bowl with an electric mixer. Add rind, juice and half of the sugar; beat for about 5 minutes or until light and fluffy. Add the remaining sugar and beat for a further 5 minutes.
5.Spread lemon buttercream over cakes.

Un-iced cakes can be frozen for up to 2 months. Not suitable to microwave. Cakes can be made up to two days ahead; store in an airtight container. Ice up to one day ahead.

Note

Related stories