Blueberry Sour Cream Cake

Ingredients

For Cake
2 3/4 cups all-purpose flour, plus 1 tablespoon
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
220g Lewis Road Creamery Unsalted Butter
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 tablespoons lemon juice from one lemon
2 teaspoons lemon zest from one lemon
1 cup sour cream
280g fresh blueberries
Nonstick cooking spray, for pan

For Icing:
300g Lewis Road Creamery Unsalted Butter
340g Icing Sugar
2 teaspoons vanilla extract
3g Salt
85ml Lewis Road Creamery Double Cream, straight from the fridge
Food Colouring

Method

• 1

  Move oven rack to the center position and preheat oven to 170c. Spray your cake pan with nonstick cooking spray and set aside.

• 2

  Sprinkle one tablespoon of flour over berries and toss lightly to coat. Set aside.

• 3

  In a large bowl whisk together remaining flour, baking powder, cinnamon, baking soda, and salt. Set aside.

• 4

  In the bowl of a stand mixer cream together butter and sugars until light and fluffy. Add the eggs one at a time, scraping down the sides and beating the mixture after each addition.

• 5

  Add the vanilla, lemon juice, and zest, mixing until fully incorporated. With the mixer on medium low, mix in half of the sour cream followed by half of the flour mixture, then repeat. Fold in the berries and transfer batter to the cake pan

• 6

  Bake for 60 minutes or until the cake is golden brown, springy to the touch, and a cake tester comes out clean. Cool in the pan for 15 minutes then invert onto a wire rack to cool completely.

• 7

  To make your Icing: Place the butter in the bowl of a stand mixer, then sift the powdered sugar on top. Fit the machine with a paddle attachment, and mix on low until the powdered sugar is fully incorporated. Add vanilla and salt, then increase speed to medium and beat until the frosting is airy and light, pausing along the way to scrape the bowl and beater as needed. This will take about 6 minutes, although the exact timing will vary depending on the power of the machine. During this time, the mixture will have warmed to approximately 21c

• 8

  Reduce speed to low, then drizzle in the cream. When fully incorporated, pause to scrape the bowl and beater, then continue beating a few seconds more on medium speed. Taste and adjust salt and vanilla as needed, or add whatever other extracts or gel colors are desired. Use immediately.