Blueberry, Lemon And Sour Cream Cake
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at belindajeffery.com.au.
Cooking tools:
- Food processor
- Bundt pan
- Cooling rack
- Skewer
- Pastry brush
- Offset spatula
- Fine-mesh sieve
- Sifter
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Grater
- Plate
- Serving platter
Ingredients
- 3 cups (450g) plain flour
- 1/2 teaspoon salt
- 1/2 teaspoon bicarbonate of soda
- 3 eggs
- 2 cups (440g) caster sugar
- 250g unsalted butter, at room temperature, in chunks
- 1 cup (250ml) sour cream
- 3 heaped teaspoons finely chopped lemon zest
- 2 1/2 tablespoons strained lemon juic
- 200g fresh or frozen blueberries
- extra plain flour, for coating the tin and dusting the berries
- 1 cup (160g) icing sugar mixture, sifted
- 1/4 cup (60ml) strained lemon juice
- 30g melted unsalted butter
- Icing sugar, for dusting
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