Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

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(183 ratings)

Prep: 25 mins - 35 mins Cook: 50 mins


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

  • Can be frozen when uniced

Nutrition: per serving

  • kcal469
  • fat29g
  • saturates17g
  • carbs50g
  • sugars29g
  • fibre1g
  • protein6g
  • salt0.93g
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  • 175g soft butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 3 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp vanilla extract
  • 142ml carton soured cream
  • 3 x 125g punnets blueberry



    Blueberries are one of the few edibles native to North America and credited with being…

Cheesecake frosting

  • 200g tub Philadelphia cheese
  • 100g icing sugar


  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.

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Comments (205)

merulapie's picture

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!

sweetlysuze's picture

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

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

MelanieCyp's picture

Fresh or even frozen blueberries are hard to find here in Cyprus so I used a whole fresh mango instead. Came out really nice; the mango flavour was quite subtle but the cake was really moist. I think I might cut it in half next time and put the cream cheese frosting the middle as well as on the outside; it's that delicious! I did put about 35g less icing sugar than the recipe stated and it came out less cloyingly sweet.

alicethecamel's picture

I made this for my son's first birthday party as I knew he'd love the blueberries even if he didn't like cake... turns out I needn't have worried!!

The cake was perfect - moist and absolutely delicious. The whole family ate in stunned silence and it has now gone down in family legend as the day they discovered I was a baking genius... Not bad for my first cake in ten years :)

beccabakes2's picture

This was quick and easy and what great results. The cake is soft and light and the icing is a breeze to make and use. Looks great, tastes great - will be doing this one again! Though I may do it in a 20cm cake tin, so it's a bit taller.

fairystoryteller's picture

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

brunette's picture

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

nataliebrett's picture

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

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

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

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

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

robbieboy's picture

Dusted blueberry cake,the colour looks amazing too!

vickyhinde's picture

I made this cake easy to put together, and a lovely presentation. Got great reviews from all who ate it.

carolyn452's picture

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

dianecrtr4's picture

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

bethocallaghan's picture

Very moist and moreish. A great cake!

toffeebonbon's picture

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


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