The Hummingbird Bakery blueberry cake


  • Makes enough to frost 12 cupcakes (double the recipe for 20-cm cake)
  • 125g cream cheese, cold
  • 50g unsalted butter, at room temperature
  • 300g icing sugar, sifted
  • a 25-cm ring mould, greased and dusted with flour
  • icing sugar, to decorate
  • 2 quantities cream cheese frosting (see below)
  • + 8 more ingredients
    • 250g fresh blueberries, plus extra to decorate
    • 280ml soured cream
    • 2 tbsp plus 2 tsp baking powder
    • 450g plain flour
    • 1tsp vanilla extract
    • 350g unsalted butter, at room temperature
    • 6 eggs
    • 350g caster sugar

1. Preheat the oven to 170°C (325°F) Gas 3. 2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the...

View full recipe at SpringPad


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