Blueberries lemon mango sour cream cake

Christmas is approaching and as this difficult year 2020 comes to an end, my aim is to bring you joy through thankfulness to God and the abundant of food: seasonal fruits. This recipe will get you excited and prepared for the festive season and are best enjoyed with loved ones.

Don’t miss my baking feature with seasonal fruits recipe ideal for sharing with family. You will find seasonal fruits that are great as a cake and are also on budget. Get the little ones in the kitchen too. Teach them to bake.

Bring fun into your kitchen, with little ones experimenting, creating, and helping you out. This is a time for us to value family togetherness. Christmas to me is all about family togetherness. Everyone is involved in the celebration: sharing our food, joy, love and peace.

Always giving thanks to God for all the abundance provisions, grace, peace, guide us to safety in time of need: Corona virus. Most of all continue to pray that Corona virus will be erased by God who is capable to do so.

My cake is very simple and easy to bake, it’s my gratefulness to God. It looks beautiful, moist, healthy, great flavour of mango and blueberries with sour cream. Let’s bake!!!

Ingredients

200 g plain flour
2 Tsp baking powder
1/2 Tsp salt
300 g sour cream
215 g castor sugar
3 extra-large eggs
3 Tsp grated lemon zest
1/2 Tsp vanilla essence
1/2 cup olive oil
200 g blueberries
1 small cheek mango
60 ml lemon juice

Method

Preheat the oven to 180 degrees C. Grease and flour the ring pan. Sift together flour, baking powder, and salt into a bowl. Blend together mango and lemon juice in a blender. In mixing bowl beat sour cream, sugar, eggs, lemon zest, vanilla, and oil.

Slowly beat the dry ingredients ( a ladle at a time) into the wet ingredients. Add blueberries, and pureed mango into the batter. Fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50-60 minutes, or until a cake tester placed in the center comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a plate. Cool. Then transfer to cake container to keep cake moist and for later.

Note: You might need less or more time as oven vary. You may use any fruits of your choice. You might want to add yoghurt in with sour cream. Then you might need to adjust the flour. The batter has to have the right consistency.

My original recipe: https://helenscchin.com/2015/02/23/blueberries-lemon-mango-sour-cream-cake/

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