The Hummingbird Bakery Blueberry Cake

Sarah from a million dresses has made a mouthwatering cake to copy today, I know what I'm doing when I get back! For anyone who hasn't read Sarah's blog - why not? She has an obsession with dresses that all of us can relate too!

Hello, Sarah from a million dresses here. As Eloise is currently on her honeymoon I decided to bake a cake in her honour! So this is for you Mrs Wren :)
350g unsalted butter at room temperature
350g caster sugar 
6 eggs
1 teaspoon vanilla extract
450g plain flour
2 tablespoons plus 2 teaspoons baking powder
280ml soured cream 
250g fresh blueberries plus extra to decorate

 1) Preheat the oven to 170° 325°F) Gas Mark 3 Grease and floor a 25cm ring mould
 2) Cream the butter and sugar together until light and fluffy
3) 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
4) Beat in the vanilla extract. (I got this vanilla on my honeymoon in Mexico last year, Mexico grows the best vanilla pods!!)
5) Beat in the flour and baking powder until well mixed 
6) Add the soured cream and mix well until everything is combined and the mixture is light and fluffy 
7) Gently stir in the blueberries by hand until evenly dispersed
8) Pour the mixture into the preparted ring mould and smooth over with a palette knife (in my opinion this recipe makes too much batter, don't fill the mould as much as I did!)
9) Bake in the preheated oven for 40 minutes or until golden brown and the sponge bounces back when touched
10) Leave the cake to cool slightly in the mould before turning out onto a wire cooling rack to cool completely. When the cakes is cold, put it on a serving plat, cover the top and sides with cream cheese frosting and decorate with more blueberries. Dust with a light sprinkling of icing sugar.
Cream Cheese Frosting 
600g icing sugar, sifted 
100g unsalted butter at room temperature 
250g cream cheese, cold

1) Beat the icing sugar and butter together 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 a 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.
2) Enjoy!!


  1. This looks so tasty! I I am definitely going to try this now :D xx

  2. YUM! This looks sooo good! Sarah, you always make such yummy looking cakes! x

  3. I tried making that once, ok twice, the first time it wasn't cooked through and collapsed in the middle. Did you find you needed to cook it much longer than expected? When it works, it's yummy tho, looks like you've perfected it much better than me!! xx

  4. Yum, that looks fantastic! I love all of the pictures. The one were it comes out from the oven is wonderful. I don't know how you didn't eat it all right then!

  5. that looks so nice! I have the hummingbird bakery cake days book, it's so pretty, all the pictures are gorgeous, I can never choose what to make because it all looks so nice!
    Eleanor x

  6. I've been meaning to make this cake for far too long! It looks absolutely delicious, will be pumping this up my "to bake" list x

  7. I love the Hummingbird recipes are so good, I have yet to make this one. It looks delicious!

  8. I'm always in love will all Hummingbird Bakery recipes, this looks to die for! So so gorgeous xxx

  9. I have this recipe but have yet to try it! Your cake looks fabulous, mine never look quite as beautiful, even if they taste ok! x

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  11. When you mix the sour cream in... Do you mix it until it becomes light and fluffy? Won't you overmx it?


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