Blueberry Sour Cream Cakes With Lemon Buttercream - cooking recipe

Ingredients

1 cup (2 sticks) butter, softened
2 cups granulated sugar
2 tbsp finely grated lemon peel
4 None eggs
2 cups flour
1/4 cup self-rising flour
3/4 cup sour cream
1 cup fresh or frozen blueberries
None None FOR THE LEMON BUTTERCREAM
6 tbsp (3/4 stick butter, softened
2 tsp finely grated lemon peel
1 tbsp lemon juice
1 cup powdered sugar, sifted

Preparation

Preheat the oven to 325\u00b0F. Grease and flour two 8-inch cake pans.
Beat the butter, granulated sugar and lemon peel in a large bowl with an electric mixer until light and fluffy. Beat in the eggs, one at a time, until combined. Stir in 1/2 of the sifted flours and 1/2 of the sour cream. Stir in the remaining flour and sour cream until smooth. Fold in the blueberries. Spread evenly in prepared pans.
Bake for 45-55 mins or until a toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on a wire rack.
For the lemon buttercream, beat the butter, lemon peel and juice, and 1/2 of the powdered sugar in a medium bowl with electric mixer until light and fluffy. Add the remaining sugar and beat for a further 5 mins. Spread over the cooled cakes.