After all of taco parties of Cinco de Mayo, you’re going to need to find a good use for that extra sour cream. I have the recipe for you, which is a great additional for your Mother’s Day brunch.
I slightly tweaked Yossy Arefi’s recipe, omitting poppy seeds but feel free to include if you enjoy them.
- ¾ cup granulated sugar
- ½ stick unsalted butter, softened
- ¼ cup canola oil
- 2 large eggs
- ¾ cup sour cream
- 1¼ teaspoons almond extract
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1⅓ cups blueberries
- 1 tablespoon turbinado sugar
- Preheat oven to 350 degrees.
- In a large bowl, with an electric hand mixer on medium-high, beat the granulated sugar, butter and oil until light and fluffy, about 3 minutes. Add the eggs and beat until well combined, then add the sour cream, almond extract, vanilla extract and salt. Beat until well combined.
- Add the flour, baking powder, and baking soda. Mix on low speed until just combined, then fold in the blueberries with a rubber spatula. Pour the batter into a prepared 9-inch round baking pan. Sprinkle on the turbinado sugar.
- Bake until golden and puffed, and a tester inserted into the center comes out clean, 35 to 45 minutes.
- Let the cake cool in the pan on a wire rack for 15 minutes.