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64 ratings

Recipe by Sara Buenfeld

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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.

Per serving

469 kcalories, protein 6g, carbohydrate 50g, fat 29 g, saturated fat 17g, fibre 1g, salt 0.93 g

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Results 1-20

• Suzanne

  31 October 2007

  Suzanne rated this recipe

  

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• Elaine

  31 October 2007

  Elaine rated and commented on this recipe

  

  This cake is very easy but has a real 'wow' factor. Great for afternoon tea or just a special treat.

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• Suzanne

  05 November 2007

  Suzanne commented on this recipe

  I've made this cake twice - the second time using a punnet of raspberries along with the blueberries. Together the berries gave the sponge amazing splashes of pink and violet, plus I piled plenty of fresh raspberries onto the frosting. I served it up to a friend for her birthday with a bottle of champagne - both very well received indeed!

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• Lucy

  22 November 2007

  Lucy rated and commented on this recipe

  

  This cake went down a storm when I made it and I've been asked to make it several times again since - yum!

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• Bowerbird

  04 January 2008

  Bowerbird rated and commented on this recipe

  

  This was my first bbcgoodfood cake and it was easy and delicious! I too tried using raspberries and blueberries and it is the better for it. This is a favourite of all who try it.

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• Burny

  12 January 2008

  Burny commented on this recipe

  This is my first cake ever made and it was so easy to do and tasted delicious. Have since made it 2 more time

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• chris holman

  24 January 2008

  chris holman commented on this recipe

  gorgeous moist cake and so easy to make.....recommended to all!!!!!

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• sneauxdrop

  26 January 2008

  sneauxdrop commented on this recipe

  Easy cake to make. I froze it and a week later, defrosted it, I popped it in the oven to crisp it a little, then continued with the cream cheese icing. No one guessed that it hadn't been made that day. Yummers! as my children say. Will definitely be making it again, but may try dividing it into two smaller cakes, if I can figure that out.

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• flembot

  25 February 2008

  flembot commented on this recipe

  Yummy cake, I grated some lemon zest into the sponge mixture as well as adding lemon juice to the frosting and it was absolutely lovely. Blueberry and lemon seems to go together well

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• lexi

  01 March 2008

  lexi rated and commented on this recipe

  

  I tried this cake at a christening and wanted to make it for our weekly mum's meet so I searched Good Food for a similar recipe. As soon as I saw this I realised it was the same one. It is absolutely delicious, really impressive, colourful and tasty, one of the best cakes Ive have ever tried and not sickly sweet. Simple to make but can be expensive because of the blueberries. I made it the second time for a dinner party to meet my sisters new partner who then told me he doesnt 'do' desserts - he had two large helpings! Plan making this for Easter sunday when we are having lunch for 13 people

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• Julie Anne

  13 March 2008

  Julie Anne rated and commented on this recipe

  

  I baked this last minute for a birthday party I was going to. It went down a treat! Like blueberry muffins and cheesecake...Mmmm.... An amazing combination!

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• Belkey

  14 April 2008

  Belkey rated this recipe

  

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• Emma

  23 April 2008

  Emma rated and commented on this recipe

  

  I made this without the cheesecake frosting and it was delicious. In fact, the sponge had such a lovely vanilla flavour that it still would have been nice without the blueberries! This cake had a lovely texture, which is perhaps due to the soured cream. I will definitely make this again.

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• .:sarah:.

  30 April 2008

  .:sarah:. rated and commented on this recipe

  

  So so so so delicious! On my second time making it i made it better by using dried blueberries inside the cake and 1 punnet to decorate the top. I also doubled the amount of vanilla extract cause i love vanilla. Have also made using raspberries worked very well also.

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• Hell

  30 April 2008

  Hell rated and commented on this recipe

  

  Really yummy cake - it lasts well as the sponge stays nice and moist. Will definitely make this again

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• Nicola

  23 May 2008

  Nicola rated and commented on this recipe

  

  Beautiful! It looked stunning and tasted lovely. Was enjoyed by everybody that tasted it.

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• honeybee

  23 May 2008

  honeybee rated and commented on this recipe

  

  A lovely cake which as other cooks have suggested can be made with other fruits. I had some blackcurrants, redcurrants and raspberries in the freezer, so used these. Actually my cake was a little soggy - maybe because I used gluten free flour and added extra liquid, but nobody minded as it tasted so good.

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• Laura

  23 May 2008

  Laura commented on this recipe

  I'm new at this whole baking thing and this is only the second cake that I have ever made in my life. It was nice and easy to make and it went down a treat with my husband. I would definately make it again and love the idea of using other berries.

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• phirefly

  24 May 2008

  phirefly rated and commented on this recipe

  

  Worked perfectly, a winner as it stayed moist and fresh for several days in a tub in the fridge, so we didn't feel we had to et it all at once.

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• PoppyD

  26 May 2008

  PoppyD rated and commented on this recipe

  

  Very impressive and yummy, lovely frosting. Try it!

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Ingredients

• 175g soft butter
• 175g golden caster sugar
• 3 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 2 tsp vanilla extract
• 142ml carton soured cream
• 3x 125g punnets blueberries

CHEESECAKE FROSTING

• 200g tub Philadelphia cheese
• 100g icing sugar

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Prep 25 35 mins

Cook 50 mins

Can be frozen when uniced

Ingredients

• 175g soft butter
• 175g golden caster sugar
• 3 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 2 tsp vanilla extract
• 142ml carton soured cream
• 3x 125g punnets blueberries

CHEESECAKE FROSTING

• 200g tub Philadelphia cheese
• 100g icing sugar

Per serving

469 kcalories, protein 6g, carbohydrate 50g, fat 29 g, saturated fat 17g, fibre 1g, salt 0.93 g

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