Blueberry Cake

  • 250g unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 tbs lemon zest
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 3 large eggs, at room temperature
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1//2 cups frozen or fresh blueberries
  • 1/2 tsp cardamom
  • 1-2 tbs of lemon juice or water
  • 0.5 cups icing sugar
  • blueberries
  1. Preheat the oven to 180°C. Grease 23x13cm loaf pan.
  2. Prepare a large mixing bowl. Beat together the butter, lemon zest, cardamom and 1/2 cup sugar until combined.
  3. Add vanilla and 1/2 cup sour cream. Beat until smooth. Beat in the eggs, one at a time, until combined. 
  4. Add the flour, baking powder and salt. Gently fold in blueberries.
  5. Transfer the dough into a 10x20cm loaf tray, lined with baking paper. Bake for 55-60 minutes, or until centre is just set. Let cool before glazing. 
  6. Make the glaze: in a small bowl whisk together lemon juice and icing sugar. You can control its density with lemon juice. If you want the icing to be denser, add less juice. If you like more liquid icing, add more juice.
Bon Appetit! 

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