Food for the eyes:
I usually have sour cream with chilli, fajitas and the like, so when I read about this recipe I was a bit sceptical, but it was actually delicious. There’s sour cream in the cake and the icing and it works really well with the sharpness of the blueberries (which are also in the cake as well as on top of it). I’m not sure what it is, but something about this cake makes it really impressive when you serve it – the Gent and our flatmate both said “wow!” when it was served up – and considering it’s actually really easy (and with those blueberries, it stays wonderfully moist, so it’s quite hard to mess up!), it’s a great cake for serving up for friends and family. Of course, a day doesn’t go by without us Brits having afternoon tea (hehehe!) and this would be ideal for just such an occasion.
I followed this recipe from Good Food: 101 Cakes & Bakes – I’ve tried a few recipes from here and they’ve all been good so far, so I recommend it. I also often use recipes from here as a basis for my own variations and so far so good! A variation of the recipe (the icing/frosting is different) is also available online: Blueberry Soured Cream Cake with Cheesecake Frosting.
I wish I’d taken a photo of the cake after it was sliced, as the inside looks lovely with all those purply cooked up blueberries. Oh well, just an excuse to make it again!!
And speaking of baking – if you ever get the chance to bake/taste the coconut and lime cupcakes from the Primrose Bakery recipe book, take it! They are my favourite cupcake combo, all zingy and light and lovely! In fact, this is my main book for cupcakery and I heartily recommend it!