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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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from Donna Hay Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
3/4 cup superfine sugar |
1 cup sour cream |
2 eggs |
1 teaspoon finely grated lemon rind |
1/3 cup vegetable oil |
1 1/4 cups blueberries |
Directions:
1. Preheat oven to 350°F
2. Sift flour and baking powder into a bowl. Add sugar and combine.
3. In a separate bowl whisk sour cream, eggs, lemon rind, and oil together.
4. Stir in the dry ingredients until just combined. Fold in the blueberries.
5. To make a cake: spread batter into 9 or 8 inch greased & floured cake pan and bake for 40 minutes or until toothpick comes out clean.
6. To make muffins: fill a dozen 1/2 cup muffin tins about 2/3 full and bake for 12 minutes or until clean toothpick stage.
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