Blueberries are one of my favourite berries and it’s probably one of the only fruits I’ll put in my dessert. I recently bought one of those silicone round moulds and wanted to try it out. So I took this Blueberry Cake recipe from my copy of The Hummingbird Bakery cookbook and tested it out. It worked out perfectly! I made it for a party and everyone gobbled it up. It’s just sweet enough and it’s so moist that people will come back for more.
Here’s what you’ll need for the cake:
- 3 sticks of unsalted butter, room temperature
- 1 3/4 cups sugar
- 6 eggs
- 1 tsp vanilla extract
- 3 1/2 cups flour
- 2 tablespoons + 2 tsp baking powder
- 1 cup sour cream
- 3 tablespoons whole milk
- a pint of fresh blueberries
- confectioners’ sugar, to decorate
For the cream cheese frosting:
- 2 1/3 cups confectioners’ sugar, sifted
- 3 tablespoons unsalted butter, room temperature
- 4 oz. cream cheese
After preheating the oven to 325 fahrenheit, place the butter and sugar in a medium bowl to cream until light and fluffy (for a free standing mixer, use the paddle).
Add the eggs in one at a time, mixing well and scraping off any from the sides with a rubber spatula.
Beat in the vanilla, flour and baking powder until it’s mixed well. Add the sour cream and milk and mix until the batter is light and fluffy.
Gently stir in the blueberries by hand until it’s evenly dispersed.
Pour the batter into a prepared ring mould and smooth over.
Bake in the preheated oven for 40 minutes or until golden brown and the cake bounces back when touched.
Let the cake cool slightly before turning it out onto a wire rack to cool completely.
When the cake is cold, put in onto whatever plate or serving tray you’re using and prepare the cream cheese frosting.
Beat the confectioners’ sugar and butter together on medium speed until it comes together or is mixed well. Add the cream cheese in one go and turn it onto high once it’s incorporated. Continue beating until it’s light and fluffy, about five minutes. Do not over beat or else it will become runny.
Cover the top and sides with the frosting and decorate with more blueberries. Dust with confectioners’ sugar and voila!
Recipe: Hummingbird Bakery Cookbook