This blueberry sour cream cake is moist, tender and loaded with plump, juicy blueberries. It's so quick and easy to make too!
Ingredients
- 130 g plain flour (all purp flour) (1 cup/~4 ½oz)
- ½ cup almond meal (almond flour/ground almonds) (55g/2oz)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 113 g unsalted butter softened (½ cup / 1 stick)
- ⅓ cup white granulated sugar (66g/~2 ½oz)
- ⅓ cup light brown sugar (66g/~2 ½oz)
- 2 large eggs
- ½ cup light sour cream (125ml)
- 2 teaspoons lemon zest
- 1 tablespoon demerara sugar (turbinado sugar) (notes 1)
- 2 cups fresh blueberries (250g/~9oz)
Optional, to serve
- icing sugar (powdered sugar)
- whipped cream
For best results, always weigh ingredients where a weight is provided
Equipment
- Stand mixer or handheld mixer
- 8 inch spring form cake pan
- rubber spatula
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F. Grease and line an 8 inch spring form cake pan.
- In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer with paddle attachment or in a large bowl, using a handheld electric beater, beat together the butter and both sugars until pale and creamy.
- Add the eggs and beat on low to low-medium, scraping the bowl as needed, until it just comes together.
- Add the lemon zest and half of the flour mixture and gently stir together until 90% incorporated (or use the standmixer on the lowest setting being careful not to overmix).
- Now mix in the sour cream, followed by the remaining flour mixture, again until just 90% incorporated.
- Add 1 cup of blueberries to the cake batter and gently fold through until just combined. Make sure not to over-mix.
- Tip the thick batter into your prepared baking pan then spread to the edges and level out the top a little.
- Scatter over the demerara sugar.
- Bake for 20 minutes, before carefully piling the remaining blueberries in a single layer over the top of the cake. Then, bake for a further 25-30 minutes or until a toothpick comes out clean.
- Allow to cool for 5 minutes before removing the outer ring, then allow to cool completely on the base of the tin.
- Serve the cake dusted with icing sugar and / or with freshly whipped cream.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- This cake will have a sunken centre due to the weight of the blueberries there.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary – test for doneness 2-3 minutes before the recipe suggests.
- You can use frozen blueberries but don't take them out of the freezer until you are ready to add them to the cake batter, then bake the cake straight away. Mix the frozen blueberries with flour (2-3 teaspoons) to stop the colour from running into the cake batter too much.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
