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Blueberry, Lemon and Sour Cream Cake
Ingredients
  • 3 cups (450g) plain flour
  • ½ teaspoon salt
  • ½ teaspoon bicarbonate of soda
  • 3 eggs
  • 2 cups (440g) caster sugar
  • 250g unsalted butter, at room temperature, in chunks
  • 1 cup (250ml) sour cream
  • 3 heaped teaspoons finely chopped lemon zest
  • 2 ½ tablespoons strained lemon juic
  • 200g fresh or frozen blueberries
  • extra plain flour, for coating the tin and dusting the berries
  • subheading: LEMON GLAZE:
  • 1 cup (160g) icing sugar mixture, sifted
  • ¼ cup (60ml) strained lemon juice
  • 30g melted unsalted butter
  • Icing sugar, for dusting
Steps
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