This recipe is literally the best recipe I've ever come across for simple, tasty blueberry cake. It's almost muffin like. Solid recipe. You can count on this one time and time again to deliver. It's a bit heavier, not that light, but very moist, very moist. So, if you are a blueberry lover, then you simply must try this one. And this is one of those recipes that always tastes better the next day with your morning coffee. I swear this tastes better the next day, you know with that first hot cup of coffee of the day? Yeah.
from Donna Hay
2 cups all-purpose flour
2 tsp baking powder
3/4 cup superfine sugar
1 cup sour cream
1 ts finely grated lemon rind (I used 3 ts)
1/3 cup vegetable oil
1 1/4 cups fresh or frozen blueberries
Preheat oven to 350F.
Sift flour and baking powder into a bowl. Add sugar and combine.
In a separate bowl whisk sour cream, eggs, lemon rind, and oil together.
Stir in the dry ingredients until just combined. Fold in the blueberries.
To make a cake: spread batter into 9 or 8 inch greased & floured cake pan and bake for 40 minutes or until toothpick comes out clean.
To make muffins: fill a dozen 1/2 cup muffin tins about 2/3 full and bake for 12 minutes or until clean toothpick stage.
Note: I sprinkled raw sugar on top halfway thru the baking time-I love that crunch. I used a 9-inch round cake pan that was greased and floured. I baked mine for 30 minutes, but I have a convection oven, so it takes less. But make sure to watch the cake at around the 30 minute mark! I used 3 ts of fresh lemon zest--I love that lemon taste.