It’s no ordinary cake recipe; the ratio of eggs, butter, sugar and flour is nothing like any other cake I’ve made – for starters there are SIX eggs!! … and then the very healthy addition of sour cream, which, you know, I have no problem with!!
350g unsalted butter
350g caster sugar
2 tblsp and 2 tsp baking powder
280ml soured cream
250g fresh blueberries plus extra to decorate
Cream the butter and sugar until pale and fluffy, then add the eggs one at a time.
Beat in the sifted flour and baking powder until well mixed, then add the soured cream and mix well until liht and fluffy.
Gently stir in the blueberries and pour into a tin and bake at 170 degrees for 40 minutes or until a skewer comes out clean.
Leave to cool on a wire rack. When completely cooled cover with the cream cheese frosting and sprinkle with blueberries.
Cream Cheese Frosting:
600g icing sugar
100g unsalted butter
250g cream cheese
Combine the icing sugar and butter until well mixed, before adding the cream cheese and beat until light and fluffy.
This is definitely a heavy cake, in typical Hummingbird fashion – they don’t do anything by halves!! I would say it’s probably best as an afternoon tea type of thing rather than dessert – I just can’t imagine ever having enough room for this cake after a meal! Either way though, completely indulgent and berries add a summery touch, enjoy!!