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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samharling's picture
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such an easy cake I have made it twice once in year 9 for my practice courcework and a second time for one of my schools cake sales both times I took none home. Highly recomended.

bobcat69's picture

Superb cake, easy to make, just not so easy to serve! Would make it again in an instant as it tasted amazing....especially with a nice cuppa!

deamagnusson's picture
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Best cake EVER!

julie3007's picture
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Very easy and straight forward to follow - I used blueberries and raspberries as suggested by others. Result definately had a 'WOW' factor. Will be making again.

lou1973's picture
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Very easy cake to make and looks stunning!!!!

craigatin's picture
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Really yummy! Have made it with just the blueberries and another with a mixture of raspberries and blackberries which was also lovely. It didn't last long in our house!

magicaemi's picture
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Delicious :) I added the zest of half a lemon to the cake mixture which worked very well.. and I made individual muffins with the mixure once too.. they were very popular at work!

elizabeth_kendrick's picture
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My husband said that it was the best cake he'd ever tasted, i need not say any more!

musshafquat's picture
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First saw & tasted this at a Macmillans Coffee Morning and was impressed. Got the recipe and have baked 6 or 7 times for family get togethers and barbecues. Has always gone down very well. If I don't have fresh, I use frozen blueberries for the cake and has this works well. I use fresh for the topping as I like the texture. Have only tried with blueberries as we all enjoy it so much as it is but will try the variations soon. Also thinking of dividing mixture into two tins and then using icing/whipped cream or buttercream to fill as well as top the cake. Maybe lemon buttercream ...

sara206's picture
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Easy to make and very tasty, everyone enjoyed it and I will make again. I found the texture to be a bit dense but I probably overcooked it, left it in the oven for recommended time but it was still wobbly in centre, kept checking every 5 mins until firm to touch but it probably kept cooking briefly with heat from tin. The blueberries all seems to drop to bottom of cake and I thought this was my fault somehow but looking at the picture on the top it's happened with the Good Food cake too. I will probably try adding lemon as suggested in previous feedback. All together a very nice cake.

leggy209's picture

As a baking novice, I made this cake based on its simplicity and amazing reviews.

It tastes great, though it sunk as soon as I took it out of the oven!!! any tips on what on earth I did wrong (I made sure I measured everything out correctly and followe the instructions) - it doenst look as fantastic as I had hoped!!!

p4nts2000's picture
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A friend made this when I went to visit and it was delicious - I was jealous of her baking skills! I attempted it as the second cake I ever baked since leaving school (over 15 yrs ago!) and, surprisingly, it turned out well and went down a treat with everyone. Delicious and easy to make - what more could you want?? You have to try it!

vsolari's picture
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Baked this for my 3 yr olds birthday party and they loved it. Very easy to make.

jimnkatie's picture
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I've made this loads of times now - adding raspberries, redcurrants, blackcurants, etc. - whatever we have around. I add the zest of a lemon to the batter, and some lemon juice to the topping.

A photo of a recent version, created for a fellow expat's birthday here: http://www.flickr.com/photos/fraukuchen/3682298862/

nickyl1's picture
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This was pretty darn good! Easy to make and attractive to serve. Am planning to try other fruits for variation of taste and colour.

kittyk8te's picture

Truly fabulous cake! So easy, it's looks amazing and actually tastes even better!

aiann1's picture
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If you've never made a cake before, then let this be your first! Its so easy and you'll be loved forever! This cake certainly has a huge WOW factor. Made it twice in one week!

mornachilds's picture
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a showstopper every time i've made it - and ive lost count on that!

cazzawatto's picture
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This is a De-licious cake and was very easy to make. I used frozen mixed fruits which i defrosted and strained all the juice off. I mixed some of the fruit into the cake mix and scattered a bit more on top before i cooked it. The fruit was evenly distributed with amazing splashed of colour - YUMMY!!

jbodman's picture
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A really impressive and tasty cake, and so easy to make.

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