Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

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(169 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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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))?

smith32's picture

Used frozen fruits of the forest berries from Asda instead of blueberries (just stirred them straight in). Then used double (rather than sour) cream for the topping and defrosted berries for the topping. Went down a treat over Easter!

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.

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