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)

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

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

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

Yummy cake and looks delicious with blueberries on top.

pumkin38's picture

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!

samharling's picture

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

Best cake EVER!

julie3007's picture

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

Very easy cake to make and looks stunning!!!!

craigatin's picture

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

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

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

musshafquat's picture

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

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

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

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


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