John Myers
Sponge Cake with Blueberries and Sour Cream
The perfect sponge cake with blueberries and sour cream recipe with a picture and simple step-by-step instructions.
- For the dough:
- 250 g Soft butter
- 1 pinch Salt
- 200 g Sugar
- 1 packet Vanilla sugar
- 6 Free range eggs
- 250 g Sour cream
- 1 packet Vanilla sauce powder
- 500 g Flour
- 1 packet Baking powder
- For covering:
- 1 Glass Wild blueberries 205 g drained
- For the cast:
- 150 g Powdered sugar
- Blueberry juice.
- Pour the blueberries into a sieve, collect the juice and allow the blueberries to drain.
- In a bowl, beat the softened butter, salt, sugar and vanilla sugar until creamy. Add the eggs and stir in. Now stir in the sour cream and sauce powder. Mix the flour with the baking powder and gradually stir in.
- Put the drained blueberries in a bowl and dust with a little flour. Pour half of the dough into the prepared springform pan and smooth it out on the base. Spread the blueberries on top, then add the rest of the batter and smooth out.
- Place the cake in the oven preheated to 175 degrees (convection) and bake for about 60-65 minutes. After the baking time, take it out of the oven, let it cool down in the tin for 20 minutes, remove the edge of the springform pan and let it cool down.
- Mix the icing sugar with the juice of the blueberries until smooth and brush the cooled cake with it.
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