Blueberries are a family favourite here and so is the moist cake. What a way to make the family happy :)
This is a very moist buttery cake with a punch of anti oxidants from the blueberries. Simple deliciousness!
Butter 1 cup
Milk 3/4 cup
Sour cream 1/2 cup
Sugar 1 1/4 cup
Salt 1 pinch
Blueberries 1 cup
Vanilla essence 1 tsp
Flour 1 1/2 cup +1 tsp + 1 tbsp
Baking powder 1 1/2 tsp
Preheat the oven at 350 F or 180 C.
Butter and flour a bundt pan or you can use two 8 inch pans.
Sift 1 1/2 cup of flour, baking powder and salt, keep aside.
In a mixing bowl, whip the butter until pale and creamy.
Add sugar and beat for another 4-5 mins.
Add eggs one at a time and mix well.
Mix vanilla essence, sour cream and milk in a bowl.
Alternate flour and milk mix and add in five additions starting and ending with flour mix. Mix until everything comes together but avoid over beating.
Sprinkle a teaspoon of flour over the blueberries and stir them in the cake mix using a spatula. Be careful not to bruise the fruit or else cake will be blue.
Pour the mix into the prepared pan and put in the middle rack of the oven. Bake for 50-60 mins. Mine took exactly 50 mins.
You can add lemon icing to the cake by mixing a cup of icing sugar with 2=4 tbsp of fresh lemon juice.