Thursday, 26 September 2013

Blueberry mine... BOOM!

This cake is like a mine, a true blueberry explosion in your mouth! BOOM! BERRY! BOOM! Everybody loves it, that´s all I have to say... To bake this amazing cake I follow the recipe of the one and only Hummingbird Bakery.


  • 350 gr. unsalted butter at room temperature
  • 350 gr. caster sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 450 gr. plain flour
  • 2 tablespoons plus 2 tsp baking powder
  • 280 ml. soured cream
  • 250 gr. fresh blueberries, plus extra to decorate

  • For the cream cheese frosting:

  • 300 gr. icing sugar
  • 50 gr. unsalted butter at room temperature
  • 125 gr. cold cream cheese

  • Procedure:
    Preheat the oven to 170°C.
    Put the butter and sugar in a mixer with a paddle attachment and beat until light and fluffy. Add the eggs, the vanilla extract, the flour, and baking powder and keep beating until well mixed. Add the soured cream and mix until creamy.Gently stir in the blueberries by hand until evenly dispersed. Pour the mixture into the prepared mould and bake in the preheated oven for 40 minutes, or until golden brown and the sponge bounces back when touched. Leave the cake to cool slightly in the mould before turning out to cool completely. When the cake is cold, put it on a serving plate, cover the top and sides with the cream cheese frosting and decorate with more blueberries. 

    The frosting:
    Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment until the mixture comes together and is well mixed. Add the cream cheese and beat until it is completely incorporated.

    1 comment:

    1. Hmmmm das sieht so gut aus :) Ich liebe Blueberries!


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    Tiny Hand With Heart