Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

  • 1
  • 2
  • 3
  • 4
  • 5
(169 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

zoeskev's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used blackberries instead of blueberries the second time I made this and both times the cake was delicious!

celestialdelish's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made this for my friend birthday, and everyone love it. but i reduce the sugar as our taste of sugar is lower here.

another friend of mine, took this recipe to make cupcake and it look so pretty and taste as delicious.

you can add in other berries like raspberry too for a more colourful decor and flavour

mortony1979's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this with a mixture of raspberries and blueberries and it was delicicious! My mother in law asked me to make it for a coffee morning she was having and was asked many times for the recipe.

The fruit did sink a little so I tried coating it in flour and believe it made a small difference. If anyone knows another way to stop it sinking please post? Thanks

p0ubelle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious - Made it for a friends birthday and everyone complemented it! I made it with Blueberries and Raspberries for extra colour.
Super easy :)

freshdelonge's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Repleaced 1 punnet of Blueberries with Raspberries and was devine. Repeat order. Delicious and moist and went down a treat. Down fast too.

luingham's picture
  • 1
  • 2
  • 3
  • 4
  • 5

really tasty easy cake - not too sweet either!

bartoloc's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made this for the first time and agree, definitely a good way to get into someone's good books! Blueberries settled nicely at the bottom of the cake and the frosting was delicious too! Needed a bit longer in the oven though, I would say 1 hr 20minutes

zzoozz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This a very unusual cake recipe but comes out wonderfully and is really simple to make :)

farrah07's picture
  • 1
  • 2
  • 3
  • 4
  • 5

oh my oh my! well what can i say, this is possibly the best cake i have ever made, it tastes absolutely divine. I changed the blueberries for home grown black currants and had no vanilla essence so i used almond instead and i think it is actually better!

alclaire4's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I haven't made a cake for years. I made it with some trepidation when it was my turn to be hostess for my bridge playing friends. It was a HUGE success - everybody loved it and came back for seconds. I sent the remainder home for my 4 grandchildren who also loved it. Will definitely be making this again - especially as it was so easy to make and looked stunning!

alclaire4's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I haven't made a cake for years. I made it with some trepidation when it was my turn to be hostess for my bridge playing friends. It was a HUGE success - everybody loved it and came back for seconds. I sent the remainder home for my 4 grandchildren who also loved it. Will definitely be making this again - especially as it was so easy to make and looked stunning!

alclaire4's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I haven't made a cake for years so with some trepidation made it for my bridge playing friends when it was my turn to be hostess. It was a Huge success - everybody loved it and came back for seconds.Sent the rest home for my grandchildren who also loved it. Will definitely be making this again.

rosalynp1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i used this recipe for a GCSE peice of cooking and it went perfectly!! Absolutely scrumptious!!! A******!! Thankyou! :-)

ror1983's picture

I made this for dad's 65th birthday and he absolutely loved it... he said unfortunately so did everyone else! :o)

conroynicola's picture

This is the best cake I have ever made- absolutely delicious - very moist and fruity- what a treat! Enjoy!

Pages

Questions

Tips