Ingredients
- FOR CAKE:
- 3 sticks unsalted butter, at room temp.
- 1 3/4 cups sugar
- 6 eggs
- 1 teas pure vanilla extract
- 3 1/2 cups all purpose flour
- 2 tblsp plus 2 teas baking powder
- 1 cup sour cream
- 3 tblsp whole milk
- 1 pine fresh blueberries, plus extra to decorate
- FOR FROSTING:
- 2 1/3 cups confectioners' sugar, sifted
- 3 tblsp unsalted butter, at room temp
- 4 oz cream cheese, cold
Preparation
Step 1
FOR CAKE:
1. Preheat the oven to 325.
2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Beat in the vanilla, flour, and baking powder until well mixed. Add the sour cream and milk and mix well until everything is combined and the batter is light and fluffy.
3. Gently stir in the blueberries by hand until evenly dispersed.
4. Pour the batter into the prepared ring mold and smooth over with a palette knife. bake in the preheated oven for 40 minutes, or until golden brown and the cake bounces back when touched. Let the cake cool slightly in the mold before turning out onto a wire rack to cool completely.
5. When the cake is cold, put it on a serving plate, cover the top and sides with the cream cheese frosting, and decorate with more blueberries. Dust with confectioners' sugar.
FOR FROSTING:
1. Beat the confectioners' sugar and butter together in a freestanding electric mixer with a paddle attachment on medium slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.