Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

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(167 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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susieking's picture
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I made this for my mum's birthday dinner and it has a real wow factor! Not only does it taste great but it looked really impressive and was very easy to make! One tip, the recipe isn't that clear as to how much sour cream to use in the frosting, start off with one table spoon and then add another once its mixed in. You're after quite a thick cream otherwise it starts running off the edge of the cake. Enjoy!

cshawkins92's picture
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I made this cake and it tasted delicious. I did cook it for an extra 20 minutes though as it wasn't cooked by 50 minutes, and it was perfectly moist. My blueberries sank to the bottom of the cake but to the sides! What I would suggest is when putting the icing on, wait for the first 'layer' to set and then add the rest (I didn't use all my icing as it looked like there was too much) and then add the blueberries. Does take some patience though! Good recipe, thoroughly recommend

bananafeet's picture
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Idiot proof and really tasty!

beckybobs's picture
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Forgot to give it a rating, and to say that since the frosting is so great, I'd definately double it next time!

beckybobs's picture
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I encountered the same problems as another few reviewers, namely the cake didn't seem to rise. However this was not an issue; is did not turn out flat, and was cooked through in the 50 minutes stated. The texture is great, and as I had no vanilla extract I used lemon extract which works very well. Also added 60g very soft unsalted butter to the frosting which seems to help the mixture not separate.

mariab2's picture
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This was lovely. I dusted the blueberries with flour to try to stop them sinking - they still ended up in a layer near the bottom, but it was really nice anyway (and possibly nicer like that).

camelcart8's picture

This is one of my favourite cakes I've ever made - so easy. Perfect for summer and a hit with the family! Will definitely make again and again.

tiapaul85's picture
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This is the best cake I've ever eaten in my whole life! And the best part is it was made by my husband seeing this recipe. Turned out so good that we could not believe we actually did it! Thank you so much! :)
We changed a bit.. added other berries as well. Results are just perfect!

klgordon's picture
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Made this twice now & such a winner both times! Minimum effort for maximum taste reward. Made yesterday for end of term party, had hoped there would be some left to bring home! & was asked couple of times for recipe. I didn't put blueberries on top as I feel this would make it clumsy to eat; instead I grated orange zest on top& it was lovely. The first time I made it, I froze half of it uniced & it was still good defrosted ( didn't even bother to make more icing) I used to say I couldn't make cakes - seems I have found one that I can!

marywesterback's picture
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I made this yesterday for my husband to take into work. All week people have been bring cakes in that he hasn't been able to eat, as he is coeliac. So I made this with gluten free flour, and I used lingonberries instead. He said it was delicous and all disappeared at coffee time!

britzkiwi's picture
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I made this for a coffee morning; didn't have sour cream so used buttermilk instead and added some raspberries along with the blueberries. Turned out wonderfully moist though I did have to bake it for 15 minutes longer, probably because of the buttermilk; only disappointment was that most of the fruit sank to the bottom but, judging by the photo above, it looks like that's supposed to happen. The flavours and texture were so lovely, though that it really didn't matter. Easy, light, moist fruity cake which the icing complements perfectly.

siqbal's picture
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I honestly can't sing the praises of this cake enough. I take it to all occasions, birthdays, barbecues, get togethers etc and everbody raves about it and wants the recipe!!

desertprincess's picture
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This is one of my all-time favourite cake recipes and everyone who's ever tried it has absolutely loved it. I usually use a combination of raspberries and blueberries just because I like the splash of colour. It's moist, indulgent and the topping is perfect.

sandypandy77's picture
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Really easy to make and absolutely delicious. After polishing off the remaining cake the day after, my two children wanted me to make another one that night ready for the next day. I used frozen blueberries in the cake itself and fresh on top. The blueberries in the cake did sink to the bottom but this didn't matter at all.

remochic's picture
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Had this cake made for me several times, finally got let into the recipe on here. Made it myself - surprised at how easy it was and how well it come out!! Now ive seen some ideas using raspberries i will defo try that!

jaqmitch's picture
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So disappointed when I made this as it sank. I bake regularly and can only think that it might have been one of two things, oven temperature or the fact I changed the ingredients slightly (added an extra egg as suggested by some of you and used low fat yoghurt instead of sour cream). Having said all that it tasted delicious so will definitely try it again :-)

supaluc's picture

This was a ver delicious cake...i doubled the amount of blueberries and put them on top so when baked ran through the cake and not all at the bottom. Light, moist and lasted all of a day :-)
I did however have a problem with the icing... used full fat cream cheese as normally more stable but it went to liquid so had to add butter and cornflour and lemon in a last minute rescue attemp...luckily it tasted great!

deelewis0's picture
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This has to be the easiest cake I've ever made, took slightly longer to cook than stated, but I baked it at a lower heat because my oven is quite hot. Made this for an afternoon tea and it went down a treat, probably the highlight! It was absolutely delicious and disappeared in a flash. Will definitely make this again soon.

janeduncanl's picture
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Just got this out the oven and its not risen and its sunk in. Did everything as directed.

smacleod's picture

I have made this cake several times and everyone who has tried it has loved it. One of my friend's loved it so much she has asked me to make it as a tier for her wedding cake (eeek!) I was wondering if anyone could tell me how to increase the measurements for a 12'' cake (34.5cm))?

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