Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

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(168 ratings)

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Cooking time

Prep: 25 mins - 35 mins Cook: 50 mins

Skill level

Easy

Servings

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

Additional info

  • Can be frozen when uniced
Nutrition info

Nutrition per serving

kcalories
469
protein
6g
carbs
50g
fat
29g
saturates
17g
fibre
1g
sugar
29g
salt
0.93g

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
  • 3 x 125g punnets blueberries

Cheesecake frosting

  • 200g tub Philadelphia cheese
  • 100g icing sugar

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Method

  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.

Recipe from Good Food magazine, May 2003

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Comments

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Loloso's picture
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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 morning...so 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
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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
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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
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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

kitchenqueen3's picture
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Lovely moist cake; very easy to make and impressive impressivelooking as well as tasting! Icing so good. Just a tad expensive due to the amount of blueberries, but perfect for a special occasion.

mrbothered's picture

Gorgeous. I helped my 6 year old grandson make this, Myself and Nana loved it, in fact she's asked us to make it again! If we can get these results so can anybody. Lovely.

jibberjabber's picture
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So easy, and everybody loved it! Nice moist cake. Have made it twice already and will be keeping the recipe to make more times!

clairejbelton's picture
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It's a well known fact that I unable to cook, especially bake.
I attempted this recipe with no expecations due to previous failures.
Surprisingly it was a complete success and everone loved it.
It was very easy, the sponge was a delicious moist vanilla and the frosing set it off a treat. Best thing i've eaten in ages.

pagansam's picture
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Perfect.. I wish I could post a picture- turned this into an anniversary cake and mixed it with raspberries.

razzerj's picture

This is the first cake I have ever baked and it was beautiful. I made it as a dessert for a dinner party and it went down a storm, very easy to do but has real impact! Will definitely be doing it again...added raspberries which worked really well

mrfraig's picture
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I used lemon glacé icing on top which was delicious! Great cake, very easy to make, might use a deeper tin next time as it got quite large in the oven!

chelleaphant989's picture
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I made this for my friend's birthday and everybody loved it :)

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