Categories: Desserts

Ingredients

• 100 gr butter, softened
• 250 gr light sour cream
• finely grated zest 1 large lemon
• 1 1/4 cups castor sugar
• 3 eggs
• 2 C self raising flour + 2 T extra for rolling blueberries
• 1 t baking powder
• 2 C blueberries (or other berries), fresh or frozen
• For lemon syrup:
• juice of zested lemon
• 1/3 C sugar
• Greek yoghurt or whipped cream to serve

Directions

1. Place all ingredients for cake, except berries, in a food processor and blitz until well combined.

2. Pour mixture into paper-lined 25cm springform pan.

3. Roll blueberries in extra flour, then gently stir into cake batter.

4. Bake 1 hour at 170oC, or until skewer inserted in middle of cake comes out clean.

5. Remove from oven and leave in tin.

6. Poke some holes in the top of the cake to allow syrup to soak through.

7. For syrup, mix lemon juice with sugar, and pour over cake while it is still warm.

8. Serve with yoghurt or cream.

9. If wished, cake can be re-heated in microwave.

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