250 g butter
6 eggs, beaten
4 cups plain flour
4 tsp baking powder
1/2 tsp salt
2 cups sour cream (500g pottle)
2 tsp vanilla essence
2 cups blueberries (two punnets)
Preheat oven to 180ºC
- Cream butter and sugar together until light and fluffy, beat in eggs one at a time.
- Sift together flour, baking powder and salt and add to the mixture alternately with the combined sour cream and vanilla essence.
- Pour batter into a 20 cm spring-form cake pan and sprinkle with blueberries.
- Bake for 45-50 minutes until a skewer comes out clean when tested.
When cool, cut into large squares and serve dusted with icing sugar.