The moist and fluffy cake, dotted with juicy blueberries, pairs beautifully with the bright and tangy lemon frosting, creating a harmonious blend of sweet and citrus. This cake is a celebration of simple ingredients coming together to create a dessert that’s sure to impress at any gathering.
Ingredients:
- 1 cup sour cream
- 2 cups all purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/4 cup oil (vegetable or canola)
- 1 cup fresh blueberries (you can use frozen blueberries, just don’t thaw them)
- Lemon Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 3 cups icing sugar
- 1 lemon, zest and juice
- 1 tablespoon heavy cream (optional, for a creamier frosting)
Method:
Cake instructions:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, cream together the butter, oil and sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
In another bowl, whisk together the flour, baking powder and salt.
Gradually add the dry ingredients to the wet, alternating with the sour cream.
Gently fold in the blueberries.
Pour the batter into the prepared pan and bake for about 35-40 minutes, or until a toothpick inserted in the centre comes out clean.
Allow to cool completely before frosting.
Frosting instructions:
In a mixing bowl, beat the softened butter until smooth and creamy.
Gradually add the icing sugar, lemon zest and juice. Whisk until well combined.
If desired, add heavy cream and beat until light and fluffy.
Spread over the cooled cake.
