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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fairystoryteller's picture
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One of my regular cakes - always loved by everyone. Recommend you try it!

brunette's picture
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This is a great recipe - everyone loves it and my other half devoured one of these in a weekend!!

nataliebrett's picture
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Delicious!! A real hit, everybody loved it and asked for a copy of the recipe! It was dead easy to cook. I put frozen blueberries in the mix and fresh on top, all fine, and I also only made half the topping and that was ample for us. Will definitely make again.

castmyeyes's picture
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made this as a birthday cake the other day. added lemon juice to the cream cheese icing and decorated with glitter icing (a little girls birthday!) went down a treat, even with young kids!

t44snm's picture
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WOW! what a cake, my in laws were so amazed and i got requests for the recipe! hubby loved it so much that he got me to make 2 more the following day for some friends! definatly give this one a go it is well worth the result!

chellesbells's picture
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Made this cake yesterday and it's very lovely, although not as moist as I'd hoped. I may add more soured cream to the mixture next time in an attempt to combat this...or perhaps some buttermilk...or an extra egg as a couple of people have suggested...and as for collapsing; from my experience of cake making, this is fairly normal. Over checking the inside with a skewer or knife can cause a cake to collapse so just check it the once if possible...maybe that'll help but I'm no expert :)

macgirl007's picture
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This an utterly delicious cake. Very easy to make and one that I will definitely make again and again.

robbieboy's picture
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Dusted blueberry cake,the colour looks amazing too!

vickyhinde's picture
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I made this cake yesterday.....lovely...so easy to put together, and a lovely presentation. Got great reviews from all who ate it.

carolyn452's picture
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So easy and delicious. The cake is so moist it's almost fudgy and the cheesecake topping is really indulgent.

dianecrtr4's picture
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Easy tasty and kept lovely in the fridge in a plastic box would most definitely make this again.

bethocallaghan's picture
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Very moist and moreish. A great cake!

toffeebonbon's picture
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lovely cake, but quite heavy. Not as moist as i thought it would be. Would make again

adrianabishop's picture

I've just made this cake - in fact it's still cooling as I write this - and minutes after taking it out of the oven it collapsed!! What have I done wrong?!? I was very careful with the method and with the ingredients, bought large eggs as instructed etc. It's definitely cooked - skewer came out clean.

louiseprice789's picture
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I loved loved LOVED this cake when one of my best friends made it for me so I had a go for my son's christening a few weeks ago and it was FAB! I made it in a too-big cake tin so it came out a bit thin so I decided to make a 2nd one exactly the same and then froze them both. On the day (once defrosted) I sandwiched them together with some of the frosting (I made extra) and then covered the top as per the instructions. Oooh it was delicious and it looked so impressive on the table and everyone loved it too!! Will definitely try with raspberries too in the future.

mcdonnell34's picture

would like to know if the cake is supposed yo be flat, like its colapsed after cooking

zensen's picture
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This turned out a lovely cake. I made it with cherries last time, and a bit of lemon. Worked really nicely. Be careful with the frosting, cream cheese cartons often carry quite a lot of water, which can make the frosting very runny. Also add the sour cream a little at a time to make sure the frosting remains thick enough.

laurita82's picture

This is a great en very easy recipe! I've made it like a 100 times now, and everybody loves it!
I use frozen blueberries, when they're not in season. Works great as well.
I also add a bit of lime zest, it goes really well with the blueberries.

cocovanilla's picture
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Yummy cake and looks delicious with blueberries on top.

pumkin38's picture
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The cake turned out super. The instructions are perfect. I will try making this with half raspberries half blueberries as suggested. This recipe could easily make individual muffins too!

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