This is a deliciously moist and slightly tangy cake. It’s always the first thing I make when blueberries come into season because it does work best with fresh berries, but you can use frozen if need be. I suspect other berries would work just as well, too. If memory serves, I found this recipe on one of those free recipe cards at the supermarket the first summer after we moved here. Blueberries were not something I’d ever bought fresh before – where we lived, summer fruits were of the tropical variety. I’m definitely a blueberry convert!
125g unsalted butter, softened
1 cup white sugar
200g sour cream
1 tbsp lemon juice
2 cups all-purpose (plain) flour
1 tsp bicarb (baking) soda
1 tsp baking powder
3/4 cup icing sugar
1/2 tsp vanilla extract
About 2 tbsp hot water
Preheat oven to 175°C. Line a square or rectangular cake tin with parchment.
Beat the butter and sugar together until fluffy.
Whisk in the eggs, one at a time, until well incorporated.
Whisk in the sour cream and lemon juice.
Sift together the flour, bicarb soda and baking powder into a bowl, then gently fold into the butter mixture, just until you have a smooth batter.
Pour into baking tin and sprinkle the blueberries over the batter, pressing them in a bit, but gently.
Bake for 45 – 50 minutes, until golden on top and a toothpick inserted in the middle comes out clean. Cool in the tin.
Put icing sugar in a small bowl. Mix in vanilla. Gradually add the hot water, mixing with a fork, until you have a thick, smooth pourable consistency. Drizzle over cooled cake in tin and allow to set before serving.