Blueberries are considered "superfoods" due to their high level of antioxidants which boost brain power.
This cake looks really impressive but it's really easy to make and totally delicious to eat. Due to the fresh fruit and cream it won't keep for long as some other cakes but luckily I didn't have any leftovers.
What you'll need:
- 385g plain flour
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp salt
- 225g butter or margarine
- 400g caster sugar
- 2 tsp vanilla extract
- 4 eggs
- 230g soured cream
- 320g blueberries tossed in a tablespoon of flour
- Approx 300ml double or whipping cream
- Some blueberries for decoration
- Preheat the oven to Gas Mark 4, grease two round cake tins
- Measure your flour, baking powder, bicarbonate of soda and salt and mix together in a large mixing bowl.
- In a separate bowl measure out your margarine/butter and sugar. Beat them together until light and fluffy (should take around 5 minutes using an electric whisk).
- Add the eggs one at time, mixing well after each addition.
- Beat in the vanilla extract.
- Add a quarter of the flour mixture and mix well, add a third of the sour cream and mix well. Continue like this until fully combined.
- Before you add the blueberries, make sure they are completely dry and then toss them with a tablespoon of flour.
- Fold in the blueberries and then divide the batter between the two baking tins. Put in the oven for an hour or until golden brown. Insert a cocktail stick into the centre to make sure it’s cooked through – if the stick comes out clean it’s done, if not give it another 5 minutes and try again.
- Leave the sponges to cool on a wire rack.
- Whisk the cream until soft peaks form. Once the sponges have cooled, put one on a plate and then pipe two thirds of the cream onto the first sponge. Put the second sponge on top and pipe the rest of the cream on top. Decorate using blueberries.