Make the most of in-season berries with this delicious lime and blueberry sour cream cake. It’s a great dessert for morning or afternoon tea.
Serves1212
Cook time1 hr 5 mins1 hour 5 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
150g blueberries
2 tbs caster sugar
150g butter, softened
1 cup (220g) caster sugar, extra
2 Coles Australian Free Range Eggs
1 cup (250g) sour cream
1 cup (150g) plain flour
1 cup (150g) self-raising flour
1 tbs finely grated lime rind
1/3 cup (80ml) lime juice
100g blueberries, extra
2 cups (320g) pure icing sugar
2 tbs lime juice, extra
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Lightly grease and line the base and sides of a 10cm x 24cm loaf pan. Combine the blueberries, sugar and 2 tbs water in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until the blueberries collapse and the mixture thickens slightly. Set aside to cool completely.
Step 2
Use an electric mixer to beat the butter and extra sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and stir to combine. Add the combined flour, lime rind and lime juice, in batches, stirring after each addition until just combined. Add the extra blueberries and stir to combine. Add half the blueberry mixture and gently fold to marble. Spoon half the mixture into the prepared pan and drizzle with the remaining blueberry mixture. Top with the remaining cake mixture and smooth the surface.
Step 3
Bake for 1 hour or until a skewer inserted in the centre of the cake comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.
Step 4
Combine the icing sugar and extra lime juice in a medium bowl. Stir in enough water to make a runny paste. Drizzle over the cake and set aside to set.
Make the most of in-season berries with this delicious lime and blueberry sour cream cake. It’s a great dessert for morning or afternoon tea.
Method
Step 1
Preheat oven to 180°C. Lightly grease and line the base and sides of a 10cm x 24cm loaf pan. Combine the blueberries, sugar and 2 tbs water in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until the blueberries collapse and the mixture thickens slightly. Set aside to cool completely.
Step 2
Use an electric mixer to beat the butter and extra sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and stir to combine. Add the combined flour, lime rind and lime juice, in batches, stirring after each addition until just combined. Add the extra blueberries and stir to combine. Add half the blueberry mixture and gently fold to marble. Spoon half the mixture into the prepared pan and drizzle with the remaining blueberry mixture. Top with the remaining cake mixture and smooth the surface.
Step 3
Bake for 1 hour or until a skewer inserted in the centre of the cake comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.
Step 4
Combine the icing sugar and extra lime juice in a medium bowl. Stir in enough water to make a runny paste. Drizzle over the cake and set aside to set.
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