Moist Berry Sponge
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Ingredients
for
1
- For the cake
- ¾ cup butter (softened)
- ¾ cup light brown sugar
- 3 large eggs
- 2 cups self-rising flour
- 1 tsp Baking powder
- 1 tsp vanilla extract
- 2 tsps ground cinnamon
- 4 Tbsps Sour cream
- 1 cup Blueberries
- For the topping
- 2 cups powdered sugar
- 2 Tbsps lemon juice
- 1 cup Blueberries
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm|9" cake tin and line the base with non-stick baking paper.
2.
Put all the ingredients except the blueberries into a mixing bowl and beat well for 2 minutes until combined and smooth. Gently stir in the blueberries.
3.
Put into the tin and bake for about 50 minutes, until golden and springy to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
4.
For the topping: sift the icing sugar into a bowl and beat in the lemon juice until smooth. Spoon over the top of the cake, allowing it to run down the sides. Place the blueberries on top and leave to set.
