Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

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(166 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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weeblondee's picture

I added a couple of tablespoons of lemon curd and the zest of one lemon to the sponge before splitting the batter into two tins. I then sandwiched them back together with my homemade lemon curd in the middle, it was divine! The only thing I didn't think was thick enough was the cheesecake topping, so I used my fail proof cream cheese topping from hummingbird bakery book, 300g icing sugar, 125g cream cheese and 50g soft butter and also added the juice of the lemon.... What a delight!

karenls's picture
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Made this today for Easter lunch. Really nice! Agree that it needed longer cooking time. After 50 mins at 160C I covered the top with greasepoof paper for another 15 mins.

janscott1980's picture
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This went down a treat with my guests and was simple to make. The icing didn't really set but was nevertheless delicious with grated lemon zest mixed in

ttxln2's picture
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Totally love this cake! Have made twice now, second time with buttermilk as forgot to buy soured cream and worked just fine. Defnitely takes longer to cook, unless you split the mix between 2 900g loaf tins.

evalazarus's picture
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Oh...I have also made this cake twice it has total wow factor and is soooooooooooooooooo easy!!

willfergus's picture

Very good cake....made it with the best blueberries in the world (from Canada) and it was actually delicious.

Camasino Team

pagansam's picture
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I made this for our anniversary/valentine's day this week- Like many above, I added raspberries and it turned out beautifully. I used red icing to decorate 'Happy' at the top and 'Anniversary' at the bottom and then iced a red heart in the middle. Then arranged the blueberries and raspberries around it all which sounds busy but actually turned out stunning. I even posted it on FB and got a lot of great comments. That's two for two cakes I've made off this site which have been fantastic.

inese_uk's picture
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I've made this cake twice and both times it was a great success. Recommended!

acummings's picture
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Made twice now and both times cake sank shortly after removing from oven, even baked for ten Min more second time round and still sank! So disappointing as made for a leaving cake for work colleague and for surprise for partner. Tasted ok, but more like a sponge pudding than a cake. Won't make again.

cynthprc's picture

So easy and quick to make just love all in one mixtures, it's in the oven as we speak

catcalledcharlie's picture
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Delicious, delicious, delicious!!!

jennypiccolo's picture
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Worked perfectly, after having frozen the sponge, and it was still moist a few days later

frowne's picture
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This cake is fantastic, I used frozen blueberries and was just as nice. Finished in a sitting!

nbreckwoldt's picture
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It is such an easy cake, which really does wow and look exactly like the picture! Goes down well every time.

agness's picture

I made this cake today for a birthday tomorrow and it has cracked all over the top....so annoying!

ollamaii's picture
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It was easy to make and turned out really yummy. Try making nice patterns out of the blueberries on the frosting to make it look pretty. :) Like someone suggested I added some raspberries into the mix and it worked really well.

babyblade's picture
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Absolutely gorgeous cake - kinda like a really nice blueberry muffin with frosting on top. Don't be tempted to use low fat cheese for the frosting cos it'll probably go runny.

Baked this for a dinner party and 4 of us scoffed the lot!

splodgemeister's picture
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I made this for a charity cake stall and it was a big hit. It was very easy to make, lovely & moist and tasted gorgeous. But it did take a lot longer to cook than 50 minutes. I used frozen blueberries which were ok in the cake but didn't look so good on top! I will definitely use fresh fruit next time. I also used a traditional "carrot cake frosting" (butter, icing sugar and cream cheese) and not the sour cream version stated. Yummy.

hobbychef's picture
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This was so simple to make and tasted wonderfully moist. Got a big thumbs up from my guests for the soft cheese frosting too.

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