Sour Cream Blueberry Cake
The English Kitchen
The English Kitchen
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Ingredients

  • for the cake
  • 175 g soft butter
  • 175 g caster sugar
  • 3 large free range eggs
  • 225 g self raising flour
  • 1 tsp baking powder
  • 2 tsp vanilla essence
  • 4 TBS dairy sour cream
  • 225 g blueberries, fresh or frozen
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  • For the Icing
  • 3 ounces softened butter
  • 6 ounces icing sugar, sifted
  • 1 TBS sour cream
  • 1/4 tsp vanilla essence
  • 1/4 tsp lemon essence

Instructions

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