Part of:
Cakes
Ingredients:
- 2 cups flour (, plain / all purpose (Note 1))
- 2 1/2 teaspoons baking powder
- 1/4 tsp salt
- 4 large eggs ((50-55g / 2oz each), at room temp (Note 2))
- 1 1/2 cups sugar (, caster / superfine (Note 3))
- 115g / 1/2 cup unsalted butter (, melted & HOT)
- 1 cup sour cream (, full fat, at room temperature (Note 5))
- 3 tsp vanilla extract
- 3 tsp vegetable or canola oil ((Note 6))
- 3 tsp lemon zest
- 375g / 2 1/2 cups blueberries ((Note 7 for frozen))
- 2 tsp flour
- 225g / 2 sticks unsalted butter (, at room temperature)
- 250g / 8oz cream cheese (, brick not tub, at room temperature but not too soft (Note 8, esp UK))
- 4 cups soft icing sugar / powdered sugar (, SIFTED)
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- Pinch of salt
- Extra blueberries, lemon slices, edible flowers {
Instructions:
- Preheat oven: Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place one shelf in the middle of the oven and a second beneath it.
- Cake pans: Grease 3 x 20cm / 8” cake pans with butter and line with parchment / baking paper. (Note 9 more pan sizes)
- Blueberries: Set aside ~1/3 of the blueberries (for scattering later). Toss the remaining blueberries in flour.
- Be prepared: Have all batter ingredients measured out and ready to add in. New to baking? Read 'Tips for Success' above recipe card.
- Combine dry ingredients: Whisk flour, baking powder and salt in a large bowl. Set aside.
- Whisk eggs: Beat eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or hand beater.
- Add sugar, then beat: With the beater still going, pour the sugar in over 45 seconds. Then beat for 7 minutes on speed 8, or until tripled in volume and white.
- Gently add flour: Scatter 1/3 flour across surface of whipped eggs, then beat on Speed 1 for 5 seconds. Add half remaining flour, mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
- Whisk wet ingredients: Put sour cream, hot butter, oil, vanilla and lemon zest into the now-empty flour bowl. Whisk well until smooth.
- 'Temper' sour cream mix: Add about 1 1/2 cups of the egg mixture into the sour cream bowl (2 big scoops, no need to be accurate). Whisk well until smooth.
- Slowly combine sour cream mix and egg mix: Turn beater back on Speed 1 then scrape the sour cream mixture into the egg mixture over 15 seconds, then turn beater off.
- Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds. The batter should be thick but soft, not runny and thin.
- Blueberries: Quickly but gently fold in flour coated blueberries.
- Divide batter between cake pans, smooth the surface. Scatter over reserved blueberries.
- Bake 25 minutes or until golden and toothpick inserted into centre comes out clean. (If you cannot fit all pans on one shelf, put 2 pans in the middle shelf and 1 pan underneath. Take the top pans out at 25 minutes, move the lower pan to middle shelf and bake for a further 3 minutes)
- Once out of oven, cool in cake pans for 15 minutes, then gently turn out onto cooling racks upside down. Peel off baking paper and cool upside down - any slight dome will flatten perfectly (for neat layers).
- Frost upside down layers with Cream Cheese Frosting! Decorate with extra blueberries, lemon slices and edible flowers, if desired.
- Beat butter with whisk attachment in stand mixer for 2 minutes until fluffy and creamy, and it becomes a paler colour. Add cream cheese, then beat for 30 seconds just until smooth.
- Add icing sugar / powdered sugar, then gently mix on speed 1 (to avoid an icing powder storm). If you do get a powder storm, cover with tea towel, then once mostly incorporated, beat on high for a full 2 minutes on Speed 7.
- Add vanilla and lemon juice, then beat for a further 30 seconds. Use immediately. (Note 11 re: frosting too sloppy)