Box cake with blueberries and sour cream

Name: Box cake with blueberries and sour cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 250 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 200 g Sugar; 4 Eggs (size M); 350 g Flour; 1 package Baking Powder; 4 TABLESPOONS Milk; 100 g ripened cream; 150 g frozen blueberries; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

250 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
200 g Sugar
4 Eggs (size M)
350 g Flour
1 package Baking Powder
4 TABLESPOONS Milk
100 g ripened cream
150 g frozen blueberries
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Cream fat, vanillin sugar, salt and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with milk and sour cream. Fold in blueberries.
2
Pour the dough into a greased, floured box form (30 cm long, 2 3/4 litre capacity) and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes (stick test). Remove the cake from the oven, let it cool down for approx. 15 minutes and turn out of the tin. Let it cool down on a cake rack. Dust with icing sugar before serving
3
Waiting time approx. 1 hour