Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

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(175 ratings)

By

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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
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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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rosalynp1's picture
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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!

tc1980's picture
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This is not a bad cake at all. I substituted sugar for Splenda as I was catering for a diabetic on this occasion, and it turned out fine.

ldegraft's picture
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forgot to rate

ldegraft's picture
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I've made this cake a couple of time now and its been a roaring success. I add an extra egg and a little extra vanilla, plus a little lemon juice in the icing. I also use more fruit than the recipe says. I use a mix of blueberries & rasperries. I put about the amount the recipe asks for in the cake itself and then I pile the rest high on time in a beautiful fruity heap. Can't wait for red currents to be in season because I'll include them on top too for some extra ruby jewels.
Word or warning, if you use low fat phil like I did by mistake, the icing will end up a little runny. I found it dribbled down the side a bit, but set when left in the fridge. My friends thought it was intentional and just added to the appeal :)

sambasouxie's picture

Lovely cake, made with raspberries. Yum. Only problem was the icing. I did it just as described in the recipe and it turned out exceptionally thin, more like glacé icing. Tried refrigerating the icing before spreading but this didn't seem to work either. Can anybody help as I would like to make this again but more successfully!

kayleydore's picture
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went down a storm!!

jojomid's picture
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I've been wanting to make this recipe for ages and yesterday I finally did. It was a very simple recipe to follow with very great results. The cake was moist but not soggy or stodgy and not overly sweet. The sour cream was the perfect ingredient. It got rave reviews from all that tasted it. Very cheap recipe for me to make as well as I used blueberries that were picked here locally by my father! I'll be making this recipe again for other occassions for sure!

suzanne_yule's picture
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A lovely light cake, which looked very impressive. A great way of using up left over blueberries!

cici83uk's picture
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This recipe is incredible - easy, delicious and beautiful. It's my favourite cake in the world!

helenmcarre's picture
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This cake is TO DIE FOR!! It is officially the most favourite cake at my work and I am asked to make it for every birthday. I make the cake exactly as stated in the recipe - there is no need to make any changes, it is perfect!

caruzz's picture
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Very impressive, used it on Christmas day as alternative dessert.

sasha25vj's picture
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Very delicious!! I made this cake for a bake sale at work for Comic Relief and again a week later for my family and everybody loved it... I got complimented for making this and was told this was the best ever cake that I had baked. The blueberries on top made it look really pretty:)

julia_bakes's picture
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Lovely cake, I made it for a friend's leaving party and it went down a treat!

khookey's picture
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A stunning cake. Will be making this one again.

merulapie's picture
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Easy to make - my little girl loved helping me bake this cake. I used frozen blueberries for inside the cake and fresh blueberries for the top. Will definitely be making this again!

elarosz's picture
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delicious

sweetlysuze's picture
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This recipe is so pretty and tastes even better than it looks. The only adjustment I made was half blueberries and half blackberries and reduced the sugar down to 100g. The blackberries had a lovely tartness which balanced out the sweetness in the frosting perfectly.

I'm off to make it for a second time. Looking forward to it already :)

baieug's picture
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Delicious! I did not have sour cream, but the recipe worked with thick yogurt.

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