Tuesday, March 09, 2010

Blueberry Sour Cream Loaf Cake

As I was clearing my fridge today, I realized I had some blueberries leftover from one of my orders from the weekend. Of course, you have to bake with them! So after going through some blueberry recipes, I came across Blueberry Yogurt Loaf. I didn't have any yogurt in hand, but had a container of sour cream, hence the title Blueberry Sour Cream Loaf Cake =)

Based on my experiences, it does not really make that much of a difference switching from yogurt to sour cream, as they both have somewhat almost same qualities and taste. Basic difference is yogurt is made from fermenting milk and sour cream is from fermenting cream (obviously yogurt is the healthier choice). But one thing is for sure, both ingredients result a smooth smooth finish to cakes, kind of a melt in the mouth effect. And whoever thought that the final produce is going to taste sour using them (like me!), NO it won't!

Original recipe also calls for lemon zest, but I somehow thought that orange zest will add a sweeter note to the cake while balancing the tartness of the blueberries.

Fresh out of the oven. I'm glad I popped in those extra berries on top of the batter, love the Dalmation effect!


150g butter, room temperature
1 cup brown sugar
Zest of 1 orange
2 eggs
1 1/4 cup plain flour
1/2 cup self raising flour
Pinch of salt
3/4 cup sour cream (or yogurt)
3/4 to 1 cup blueberries (fresh/frozen), keep aside 10 berries
2 tbsp milk


1. Preheat oven to 170c. Grease and line with parchment 1 regular loaf pan or 2 small loaf pans. Allow parchment to extend out of loaf pan wider sides for easy removal of cake once baked.
2. In an electric mixer, cream butter, sugar and zest until light and fluffy. Meanwhile sift dry ingredients.
3. Add in eggs and beat till just incorporated.
4. Turn off mixer, now stir in sifted flour and sour cream in 2 alternate batches. Stir in milk if batter to thick.
5. Now fold in blueberries gently.
6. Pour batter into prepared pans. Smooth top and lightly press the remaining berries on batter surface (just so it looks pretty!)
7. Into the oven for about 1 hour and 30 minutes if using regular loaf pan or 1 hour for smaller pans. Let cool in pan and gently lift cake out with the support of parchment. BON APPETIT!

Note from original recipe: Cake surface will crack! But it's not an ugly crack as you can see =)


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