Sunday bake! Blueberry sour cream and white chocolate cake
Grey skies over London today. A lively reminder that summer has ended and the new week is about to start. Monday blues approaching, but today we shall bake.
Blueberry, chocolate and sour cream cake, what a scrumptious combination for this Sunday afternoon. Fresh coffee brewing, ingredients ready and here we go.
100g Caster sugar
225g Self-rising flour
1 tsp Baking powder
140ml Sour cream
100g White chocolate
1 Lemon zest
200g Cream cheese
100g Icing sugar
Preheat the oven: fan -160C; conventional – 180C
Butter and line the base of a round cake tin with non-stick baking paper.
Mix the butter, sugar, eggs, flour, lemon zest and baking powder with a wooden spoon for 2-3 minutes obtaining a light colour mix.
Add in 4 tablespoons of soured cream, 100g of blueberries and 100g of white chocolate previously grossly cut.
Pour the mixture into the baking tin and spread it level. Bake it for 60 minutes, until it feels firm to the touch and springs back when lightly pressed.
Let it cool for 15 minutes, then remove it from the tin and peel off the paper. Place it on a wire rack and leave it until completely cool.
Beat the cream cheese with the icing sugar and remaining sour cream, until it is smooth and creamy.
Spread the mix over the top of the cooled cake and scatter the 90g of blueberries.