Soured Cream and Blueberry cake - Hummingbird Bakery

 

I made this cake for our second meeting of Putney Clandestine Cake Club and have had a couple of email requests to post the recipe. Yes, there is such thing as cake club, you should get involved!

If a hug had a taste it would taste like this cake. I'm no good at describing things so you'll just have to make it and see for yourself. It's a hummingbird bakery recipe that I've been making for years. Its got a golden crunchy crust that contrasts with a sponge that feels like you've just face planted a warm pillow. The bursts of blueberry that dye the sponge in purple, inky patches goes so well with the sour cream icing. I've made a few minor adjustments to the cake, mostly to the icing and I add lemon zest to the cake.

The girls how the blueberries stay suspended in the mix, hopefully you can see from the pic above that the batter is thick enough, like a muffin or scone mix for the berries to stay put.

Do you know why I love this cake so much? Because it yields slightly too much batter for my tin and so I'm left with a few muffins on the side. Soft, fruity, moreish muffins.

You could eat the cake unadorned if you so wish, it would taste just like a giant muffin!

But I prefer to spoon over the sourcream icing so it starts to fall down the sides, in that ever so inviting 'scoop me up with your finger' look!

Blueberry cake - Adapted from the Hummingbird Bakery Cookbook

Preheat oven to 170C fan

350g butter, unsalted, room temp

350g caster sugar

6 eggs

1tsp vanilla extract

1 lemon zested

450g plain flour

2 tbsp of baking powder plus 1tsp

270ml soured cream

250g blueberries plus extra to decorate

1 quanitity of cream cheese frosting

(300g icing sugar, 50g unsalted butter, 125g cream cheese)

loosened with 30ml of soured cream and 20ml of lemon juice

25cm ring mould, greased and lined

1. Cream butter and sugar until light and fluffy

2.Add eggs, one at a time

3.Beat in vanilla, lemon zest, flour and baking powder

4.Add soured cream and beat until combined, gently stir in blueberries

5.Fill your tin and smooth surface over with a knife

6.Bake for 40-50 mins until the crust is golden brown and the sponge springs back.

7.Leave to cool in the mould for 5 minutes, then turn out onto a wired rack, removing the paper. 

8.When the cake is cool, pour the icing mix over the top and sprinkle with blueberries.