Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

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(183 ratings)

Prep: 25 mins - 35 mins Cook: 50 mins


Cuts into 10 slices
The blueberries in this recipe will burst in your mouth as you bite into your slice. The cake is delicious with a cup of tea, or served as an impressive dessert

Nutrition and extra info

  • Can be frozen when uniced

Nutrition: per serving

  • kcal469
  • fat29g
  • saturates17g
  • carbs50g
  • sugars29g
  • fibre1g
  • protein6g
  • salt0.93g
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  • 175g soft butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 3 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp vanilla extract
  • 142ml carton soured cream
  • 3 x 125g punnets blueberry



    Blueberries are one of the few edibles native to North America and credited with being…

Cheesecake frosting

  • 200g tub Philadelphia cheese
  • 100g icing sugar


  1. Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.

  2. Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.

  3. Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.

  4. To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.

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Comments, questions and tips

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Comments (205)'s picture

Just made this cake for a friends birthday and it sunk after taking it out of the oven. It looked beautifully risen before but now its very flat and a bit gooey at the bottom! So sad

flavourspice's picture

The cake turned out almost biscuity. I followed the measurements but the batter seemed to dry and doughy :( Do not what I got wrong. The upside was that the blueberries did not sink and dotted the cake evenly.

prettythingsfly's picture

Done this 3 times now. Gorgeous cake! 2nd time I used shop brand philadelphia and the icing never thickened! MUST USE ACTUAL PHILADELPHIA :) came out perfect when I stuck to the recipe. Might try other fruits like some others on here next time. Def a favourite in my family.

Kristina_'s picture

The same thing exactly happened to me, I used low fat Philadelphia and it would not thicken at all!!

JaneEliza's picture

This is a gorgeous cake. I've tried it out on family and friends many times and it's always a hit, achieving the accolade 'wicked!'. It looks impressive, too.

MissPossum's picture

I didn't use the baking powder and my cake rose very well and I didn't have any problems with it sinking. I think the sinking problem other people experienced is caused by using both the baking powder and self-raising flour because its just too much raising agent. The cake was very light and moist and kept well in the fridge for a few days. I used a combination of blueberries and raspberries which worked well with the cream cheese icing.

copd05's picture

It's easy to make and really delicious.

lizg987's picture

I don't understand why people have to cook this cake for longer than the recipe states. I have made this cake twice and both times it has been delicious and a big winner with whoever tries it. The only think I do differently to the recipe is I increase the fruit content to almost double - and include raspberries as well as blueberries - the different colours of the exploded berries look great when you cut into the cake. In fact, I love this cake so much, it is going to be one of the layers of my wedding cake!
Also, I note in some comments people have said the icing was too runny. This may be the case when you've first mixed the sour cream, cream cheese and icing sugar, so just pop it in the fridge for 10 mins and it will have firmed up again and be easier to spread without dripping.

Loloso's picture

Ok, so i read the reviews on this cake before making it and so far, that cake has been cooking since...last night!! I first cooked it for 1hr til brown and springy, but out of the oven it collapsed in the middle and wasn't cooked through so foil paper at the top and back in the oven this far 2 hrs...
Doesn't look good does it?
Oh am i've been baking for as long as i can remember!

lee-annp's picture

I don't know what alana789 is talking about-i am NOT a good cake baker yet this cake turned out amazing! The whole family loved it and it was so easy to make.
Need to make this again soon!

alana789's picture

THis cake is discusting! it doesn´t cooked at all, and the frosting don´t do it... I make another recipe and tastes really good. But the CAKE DONT WASTE YOUR TIME AND INGREDIENTS... doesnt cooked AT ALL never again will be doing this cake...
Recipe fof Frosting: PHILADELPHIA Cream Cheese Frosting este frosting sabe riquisimo°!°
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
¼ cup butter or margarine, softened
1 tsp. vanilla
1 lb. powdered sugar (about 4 cups), sifted
BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended. ADD sugar gradually, beating until well blended after each addition

rainbow2014's picture

The easiest cake I have ever made, turned out perfectly, just as described and absolutely delicious, everyone loved it. I will definitely make it often.
The base looks a bit dry on this photo but in fact it's not dry at all, very nice and moist, I did add a bit of lemon juice though and a bit of lemon zest in the topping.

fi-o21's picture

Seemed easy enough at first, rose fine but then sunk a lot after coming out the oven. The icing was a bit of a disaster, far far too runny, perhaps needs better instructions on how to make it because simply beating the ingredients together just made for a really runny mixture. Was also a bit dense. But im no expert baker and it tasted quite nice..

Maddy22's picture

Brilliant cake- and really easy to do. I substituted a few of the ingredients and only used half the blueberries and it still turned out really well.
I also split the mixture into 2 separate slightly smaller tins which meant even once the blueberries had sunk there was still a spread through the depth of the cake.
Only thing I would change would be to add some mascarpone to the icing to make it thicker and less sweet.

tasisinc's picture

It turned out really great, however I used creme fraiche instead of sour cream.

Ells61's picture

I made this today for my mums birthday. I was slightly apprehensive about it due to the mixed reviews but it turned out fantastic! The ingredients was all 100% right and it tastes delicious. Definitely recommend this to people and will absolutely be making this again.

clairesut57's picture

Fab cake. I added half the blueberries to the cake mixture and then pressed the rest into the top of the cake before cooking. Solved the problem of sunken blueberries! I made 3/4 of the frosting and found this was ample. Cooked perfectly in 50mins. Will definitely be making this one again.

Char's picture

I have made this cake twice now and I am certain that it will feature in my kitchen many times in the future. The only mistake that I made the second time was using frozen berries (which I forgot to defrost) as the cake was very wet, taking longer to cook and was no as light tasting. Great for those special occasions.

deekelly11's picture

A taste of more. Lovely and refreshing on a summers day.

suzymac1's picture

Absoutely delicious !!! came out just as good as photo - loved by all


Questions (1)

ehadwen's picture


I've been asked by my friend to make this cake for her wedding (eek!) and I was thinking of ways to make it more 'dramatic'. Has anyone tried it either bigger or as a tiered cake? It's such a delicious cake but has looked a little flat when I've made it in the past. Any tips really appreciated as I'm a bit of an amateur baker!

Tips (3)

SEAMSTRESS's picture

Try it with blackcurrants . If you have surplus berries and do not want to make any more jam this is a very tasty way to eat them.Natural yoghurt seems to work well instead of the soured cream.

JaneEliza's picture

To prevent the blueberries from sinking, lightly dust them with flour and add to the cake mix once it's in the tin. Gently press the blueberries until they are mostly submerged under the mix. Some will still sink, but some will stay nearer the top.

Mixing the soured cream in with the rest of the ingredients, rather than separately at the end, seems to work well, too.

Also, I find the icing too runny, so I use 200g of icing sugar (Silver Spoon or Sainsbury's own works best) and 90g of mascarpone with 1/4 -1/2 teaspoon of vanilla essence.

mrfraig's picture

Keep this in the fridge as it goes mouldy pretty quickly!