- 125g unsalted butter, softened
- 220g (1 cup) caster sugar
- 1 tsp vanilla extract
- 3 eggs
- 2 cups (250g) self raising flour
- ¾ cup (200g) sour cream
- 2 tbs lemon juice
- 1 large punnet fresh blueberries
- 1 cup (125g) pure icing sugar, sifted
- 60g white chocolate, gently melted
- 1 ½ tbs milk
- 1 tbs Greek style yoghurt
- Preheat the oven to 180C (160C fan forced). Grease and line the base and sides of 2 x shallow heart shaped pans (16.5 cm – top to bottom measurement) or 2 x 20cm shallow round pans.
- Attach the flat beater to the stand mixer and the pouring shield (if available) to the 4.8L mixing bowl. Add the butter, sugar and vanilla to the bowl, beat on speed 2 until just combined, increase to speed 6 and beat for 5 minutes, or until light and fluffy - scraping down the sides of the bowl occasionally with a spatula.
- Reduce to speed 2 add the eggs one at a time, beating well in between each addition. Turn off the mixer, and add the flour, sour cream and lemon juice. Beat on speed 1 until mixture is just combined. Increase to speed 6 and beat for a further 2 minutes.
- Pour the batter into the prepared pans. Top the batter on one cake evenly with the blueberries, gently pressing them into the batter.
- Bake (on the centre shelf) of the oven for 35 - 40 minutes or until the cake is firm, when tested. Cool for 5 minutes before removing the cake from the pan. When the cakes are completely cool, sandwich the cakes together with a little icing, placing the berry topped cake on the top. Drizzle over the icing and refrigerate until set.
- For the white chocolate icing: Attach the flat beater to the stand mixer. Place the icing sugar, melted chocolate, yoghurt and milk into the mixing bowl. Mix on speed 1 until combined. Increase to speed 4 and beat 1 minute or until smooth.
- Frozen berries may also be used.
- Use frozen berries without defrosting.
- The frozen berries may sink to the centre of the cake during baking.