I’ve been making this delicious blueberry cake on special occasions for many years. It’s originally a Hummingbird Bakery recipe and everyone who tastes it loves it. The sour cream in the sponge makes it really moist and the thick vanilla buttercream contrasts beautifully with the sharpness of the blueberries. I made this one for my daughter’s baby shower recently – there wasn’t so much as a crumb left!

• 350g unsalted butter
• 350g caster sugar
• 6 eggs
• 1 tsp vanilla extract
• 450g plain flour
• 2 tbsps plus 2 tsp baking powder
• 280ml sour cream
• 300g fresh blueberries
• icing sugar for decoration
• Cream cheese frosting: 600g icing sugar, 100g unsalted butter, 250g cream cheese, I tsp vanilla essence
• 25cm cake ring mould

To make…

• Preheat the oven to 170°C.
• Prep the cake tin by greasing thoroughly with butter and a light dusting of flour.
• Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Fold in the vanilla extract, flour and baking powder until well mixed. Add the soured cream and mix well until everything is combined and the mixture is light and fluffy.
• Gently stir in the blueberries until evenly dispersed.
• Pour the mixture into the prepared cake tin and tap it gently to ensure it is evenly spread. Bake for 40 minutes, or until golden brown and the sponge bounces back when touched. Leave the cake to cool completely before turning it out onto a wire rack or it will just stick to the mould.
• Meanwhile, make the frosting. Beat the icing sugar, vanilla and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy for at least 5 minutes.
• When the cake is cold, place it on a serving plate. Carefully cover the top and sides with the cream cheese frosting and decorate with more blueberries. Dust with a light sprinkling of icing sugar.

Share, follow, like, enjoy!

• To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website. 
• Follow me on Twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen, and the Pigeon Cottage Kitchen page on Facebook.
• Click on the link to get your very own copy of my family recipe book, Whats4teaMum?

Book your one to one cookery coaching session here!