Emelia Jackson’s Sour Cream Blueberry Cake Recipe - High Tea Society

Ingredients

• 200 g (7 oz) caster (superfine) sugar
• 170 g (5¾ oz) unsalted butter, softened
• Grated zest of 3 lemons or ½ teaspoon lemon extract
• 1 tablespoon vanilla bean paste or extract
• 1½ teaspoons baking powder
• ½ teaspoon bicarbonate of soda (baking soda)
• ½ teaspoon salt
• 3 eggs
• 120 g (4¼ oz) sour cream
• 120 ml (4 fl oz) full-cream milk
• 220 g (7¾ oz) cake flour
• 200 g (7 oz) fresh or frozen blueberries (not thawed)
• 125 g (4½ oz) fresh blueberries, to serve
• Grated zest of 1 lemon, to serve