Blueberry and Soured Cream Loaf

From having no blueberries to having them taking over the fridge, I decided to use them again but this time in a Blueberry and Soured Cream Loaf. This was particularly good as the soured cream ensured the loaf remained fluffy and moist for days after it was baked. The blueberries sank to the bottom half of the loaf (which is nothing to panic about if that happens to you) and they looked amazing: really vibrant and made for a good photograph! This is definitely recommended if you like blueberries and you like cake: if so, then get on it!

The original can be found in Cake Days, but here’s a slightly edited version.

Ingredients:
190g unsalted butter
190g plain flour
190g caster sugar
3 eggs
1 tsp baking powder
¼ tsp salt
25ml soured cream
120g fresh or frozen (and defrosted) blueberries

Method:
Preheat the oven to 170 degrees Celsius (325 degrees Fahrenheit),Gas Mark 3. Either grease and flour a 8.5x17.5x7.5cm loaf tin, or line it with baking parchment.

Cream together the butter and sugar using a hand-held electric whisk. Break the eggs in one at a time and whisk until incorporated.

Sift together the flour, salt and baking powder, then tip into the creamed butter and eggs, lightly mixing.

Add the soured cream then stir in the blueberries by hand so that they are evenly distributed throughout the mixture.

Pour or spoon the batter into the prepared loaf tin, then bake in the oven for 50-60 minutes or until the sponge is firm and an inserted skewer comes out clean.

Allow for the loaf to cool for a while in the tin then turn out onto a wire rack to cool completely.

The ideal loaf for an Elevenses treat!