This loaf tastes great whilst being really quick and easy to make. The soured cream gives it a slight cream-cheesy tanginess and the blueberries add extra flavour and moisture. It’s normal for the blueberries to sink during baking as you can see from the pictures so don’t worry if that happens to you. It also keeps very well for a few days without drying out.
Once again, this recipe is adapted from the Hummingbird Bakery’s Cake Days, which you can buy here. I promise I’ll start posting recipes from other sources soon!
• 190g butter, softened, plus extra for greasing
• 190g caster sugar
• 3 eggs
• 190g plain flour, plus extra for dusting
• 1 teaspoon baking powder
• 35ml soured cream
• 1 teaspoon vanilla extract
• 125g fresh blueberries
Preheat the oven to 170°C and grease your loaf tin with butter and dust with flour.
Using a hand-held electric whisk, cream the butter and sugar together until lighter in colour and fluffy. Break in the eggs one at a time, beating well after each is added and ensure that you scrape the sides of the bowl often to make sure all of the ingredients are well incorporated.
Sift the flour, baking powder and salt together before adding to the creamed mixture in three batches, lightly mixing until just combined. Add the soured cream and stir the blueberries in gently, making sure that they are evenly distributed throughout the batter.
Pour the mixture into the prepared loaf tin and bake for 50-60 minutes or until the sponge is firm and a knife inserted into the centre comes out clean. Leave to cool in the tin for a short while, then turn it out onto a wire rack to cool completely.