Blueberries and cranberries sour cream cake

Blueberries and cranberries sour cream cake

Watch Nigella bake cake using olive oil a few weeks ago. I decided to try using my own ingredients. I like the idea of using oil and yoghurt, just in case I cannot get butter I still can bake a cake. In addition, to call it my own recipe, I had added sour cream, and dried fruit.

This is my first cake using oil and yoghurt. I am glad that I tried it. Never give up not trying and always create the cake with additional ingredients as long as it never kills you. I always loves adding fruits or spices when I bake cake. As this cake is a trial and error, I left out spices.

Maybe next time when I have mastered the art of creating oil and yoghurt cake, I might try adding spices in my next cake. The cake looks and taste great. Let’s bake!!!


190 g + 10 g plain flour, sifted
2 Tsp baking powder
1/2 Tsp salt
400 g yogurt
300 ml sour cream
1 c plus 1 Tbs castor sugar (215 g)
3 extra-large eggs
3 Tsp grated lemon zest
1/2 Tsp vanilla essence
1/2 c olive oil
200 g blueberries
150 g dried cranberries


Preheat the oven to 180 degrees C. Grease and flour the ring pan. Then sprinkle the cranberries onto the bottom of pan. Sift together 190 g flour, baking powder, and salt into a bowl. Using electric blender, blend together the yogurt, sour cream, 1 cup sugar, eggs, lemon zest, vanilla, and oil.

Slowly blend the dry ingredients (a ladle at a time) into the wet ingredients. Mix the blueberries with the remaining 10 g of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center and if it comes out clean. Then cake is done.

Remove from oven and allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a plate. Cool completely. Serve with coffee, tea or dessert wine. Enjoy!!!