Blueberries ..though they are not as popular as strawberries, they are repeatedly ranked in the U.S. diet as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings.These have a sweet taste when mature and its just wonderful to have them in your cakes.
This is an easy to make cake for springtime.
For the Topping
brown sugar- 1 cup
all-purpose flour, maida – 1/4 cup
unsalted butter, cold – 1/3 cup
For the Cake
all-purpose flour – 2 cups
baking powder – 2 tsp
salt – 1/4 tsp
unsalted butter, softened – 1/2 cup + 1 tbsp.
granulated sugar-1 cup
eggs-3 , lightly beaten
sour cream – 1 cup
blueberries – 2 cups
To Make the Topping:
Mix brown sugar,flour ad butter in a bowl and rub in with fingertips until mixture resembles coarse breadcrumbs.
To Make the Cake:
Preheat oven to 350 degrees F. Grease a 9-inch springform pan.
Sift flour, baking powder and salt into a mixing bowl. Place butter,eggs,sugar and cream in a bowl together. Add the dry ingredients, alternating with the wet ingredients. Mix well after each addition.
Pour the cake batter into prepared cake pan. Sprinkle with blueberries and topping mixture.
Bake in preheated oven for 50 minutes or until a skewer comes out clean. Leave to cool in pan for 10 minutes, then release sides of pan and place cake on wire rack to cool completely.
Serve with whipped cream or non-dairy whipped topping.
Makes 8 servings.