Theres this cup of 200ml sour cream sitting in the fridge and with the expiry date coming up in another week's time, I 'resolve' to do something with it soon. So, I grabbed two puns of lovely looking Australia fresh blueberries from Yishun NTUC last evening by chance and settled down to baking BlueBerry Sour Cream Cake for the very first time this afternoon.
Very often I have seen and read about using yoghurt as an alternate to sour cream but thought it best to 'stick' with, as far as possible with the original receipe. The inspiration originated from Zu's blogsite, and after verifying the measurement with her, this is my end product. The only adjustment made is a reduced amount of sugar content.
The cake texture is moist and rich within. Then again, as I was not able to adjust my oven temperature, the top layer was abit crust like instead. 'Nothing beats homebaked cake', Mom said earlier as she 'sampled' my BlueBerry Sour Cream cake.
This sure is a fragrant filled Sunday of bake
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