Blueberry butter cake is a like a fruity, rich cloud. This is a delicious tea-time treat adapted from Bill Granger’s recipe in Sydney Food. He suggests mulberries as an alternative topping. Whatever you use, you will be asked to make this again and again.
Blueberry butter cake
Ingredients
Topping
- 200g (1 cup) brown sugar
- 60ml (¼ cup) cake flour
- 80g butter, cold and cubed
Cake
- 240g (2 cups) cake flour
- 10ml (2 tsp) baking powder
- pinch of salt
- 125g butter, softened
- 210g (1 cup) castor sugar
- 3 large eggs, lightly beaten
- 250ml (1 cup) sour cream
- 300g fresh blueberries
- fresh cream, to serve
Instructions
Preheat the oven to 180ºC.
For the topping, combine the brown sugar and flour in a bowl and rub the butter in with your fingers until the mixture resembles coarse breadcrumbs.
For the cake, sieve the flour, baking powder and salt into a mixing bowl. In another bowl, cream the butter and sugar until pale. Fold in the eggs. Gradually add the flour mixture to the egg mixture, alternating with the sour cream and mixing continuously until all the ingredients are well combined.
Pour the batter into a 23cm greased springform cake tin. Sprinkle with the blueberries and the topping and bake until the cake is cooked through (insert a skewer to see if it comes out clean), about 50 minutes. Remove from the oven and leave to cool in the tin for 10 minutes, then carefully turn the cake out onto a wire rack.
Serve warm or at room temperature, with cream.
