Blueberry Sour Cream Cake

One of my biggest dilemma's (and Im sure some of you can relate) is when my husband invites people over and "forgets" to tell me!  Well... he tell's me...half and hour before they are about to arrive!  Of course its usually at the end of the week when all I have in the fridge is leftover pasta and an orange!
Im creative....but not that creative.


I know what your thinking... "you cook for a living, Im pretty sure you can just whip something up..." That might be the case when it comes to whipping up an appetizer or chilling the wine and getting the bbq started. But...when it comes to dessert its kinda hard to just whip it up! (No pun intended) 


So, the best way for me to conquer this scenario is opening up the freezer and pulling out a cake! Yup, you heard me, pull out a yummy, moist, flavourful cake that is jam packed with blueberries and all I need to do is let that bad boy thaw for 20 minutes...and when its time for dessert,  top each slice with a dollop of Vanilla Bean Ice Cream and a little blueberry jam!

3 cups of all purpose flour
1/4 teaspoon of baking soda
pinch of salt
1 1/2 cups of blueberries (fresh or frozen)
1 stick of butter (room temperature)
2 1/2 cups of sugar
6 eggs
2 teaspoons of vanilla extract
1 cup sour cream (or plain yogurt if you wish)
Powdered sugar just for dusting the cake when cooled



~Preheat your over to 325 degrees
~spray or grease the cavity of your baking dish. This recipe works best with a 10" round pan
~Sift flour and baking soda and salt and set aside
~In your mixer, cream the butter for 2 minutes and add 1/2 a cup of sugar sugar and blend for 1 minute alternating with one egg at a time until sugar has all been added, then add remaining eggs and mix until blended
~Add the vanilla extract and mix to combine
~On low speed, add the dry ingredients in 3 parts alternating with the sour cream (or yogurt if you choose) until all ingredients have been combined
~Gently stir in the blueberries
~Pour the mixture into your greased baking pan and bake for 1 hour (or until toothpick comes out dry)
*Every oven is different, especially when adding moisture to the cake (sour cream/yogurt) it can vary the cooking time  However, this cake should not take more than a maximum of 1 hour and 15 minutes
~Cool the cake at room temperature for 15 minutes and sift icing sugar overtop until the top of the cake is covered generously



This cake is the ultimate freezer cake! As long as you wrap it tightly in plastic wrap and place it in a freezer bag, this cake will taste just as good as the day you made it for up to 3 months in the freezer.  I love to serve mine with a scoop of blueberry frozen yogurt on a hot summer day...everyone will ask for seconds!

Natalie