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Ingredients
- 100g butter
- 100g caster sugar
- 2 large eggs (lightly beaten)
- zest & juice from lemon (qty base on own preference)
- 140g self raising flour (sifted)
- Blueberries
- <<For toppings>>
- 250ml sour cream
- 25g icing sugar
- 1 large egg
- 1 tsp vanilla essence
Directions
- Preheat oven at 180 deg C and line muffin pan with muffin fillers.
- Cream butter and sugar until fluffy. Add in eggs gradually and beat until smooth. Add in lemon juice and zest and mix well.
- Add flour into butter mixture and mix until smooth.
- Spoon a little batter into fillers and push blueberries into each cup. Top with some batter and level it (pls ensure batter not exceeding half cup as the cake will rise till 3/4 cup, leaving some space for topping).
- Bake cake for 13-15 mins or until cake is done (doesn't need to be golden).
- Meanwhile, mix topping ingredients together until smooth.
- Remove cakes from oven and spoon topping over. Top with more blueberries.
- Bake for another 5-7 mins until topping is set.
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