This is a lovely moist cake that has a subtle hint of lemon and is filled with juicy plump blueberries. The use of sour cream helps to keep a firm and moist texture. If the cake lasts for more than one day, it does keep well in a container and stored in the fridge. The grated rind of lemons can be left out if you don’t have any lemons.
185g unsalted butter, softened at room temperature
1 cup caster sugar
1 cup sour cream
2 teaspoons vanilla extract
Grated rind of 2 lemons
1 ½ cups plain flour
2 teaspoons baking powder
Pinch of salt
2 cups (250g) fresh blueberries
Preheat the oven to 180ºC. Grease and line the base of a 23cm round cake tin with baking paper.
Beat the butter and sugar, until pale and fluffy. Add eggs one at a time, beating well after each addition.
Add sour cream, grated lemon rind and vanilla extract, beat until the mixture is well combined and smooth.
Fold in flour, baking powder and salt by using a large spoon, and mix until the mixture is combined.
Spoon about half of the cake mix into the prepared cake tin. Scatter half of the blueberries on top. Then spoon remaining cake mix on top, gently spreading the cake mix. Scatter the remaining blueberries on top. Press the blueberries slightly in.
Bake for about 45 to 55 minutes, until the top is golden brown and a metal skewer inserted in the centre comes out clean. Allow the cake to rest in the tin for about 20 minutes before turning it out on the cake cooler, then reverting it back again. Allow the cake to cool completely.
Dust with icing sugar and enjoy!