Simple but always favourite. Blueberry and soured cream cake.




190 g unsalted softened butter

190g plain flour

190g powdered sugar

3 eggs

1 tsp baking powder

1/4 tsp salt

25-30 ml soured cream

120g fresh or frozen blueberries


Preheat the oven to 170 C. Using a hand-held or freestanding mixer, whisk together the butter and sugar. Break the eggs in one at a time, mix together thoroughly.

Sift the flour, baking powder and salt into the mixture. Add sour cream. Lightly mix. Stir the blueberries into the batter by hand.

Spoon the batter into the prepared greased tin. Bake in the oven for 50-60 minutes.

Allow to cool a little bit and enjoy the simplicity)


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