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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jimnkatie's picture
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Everyone loved this cake.

I used: 200g blue berries and 125g raspberries - added lemon zest to the sponge and juice to the topping - and used Medium eggs (all I had in the cupboard).

I dusted the berries in flour and laid them evenily over the top of that mixture before baking - this seemed to stop a few sinking.

I only used 1/3 of the topping and that was quite thick - more than enough.

I have photos - such a shame I can't upload them :(

trish17's picture
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I finally got around to making this cake, after such wonderful reviews I'd been looking forward to having a go. I have to say though that I was a tad disappointed, the cake was a little too moist and 200g of philadelphia cream cheese for the topping was way too much, after mixing it with the icing sugar and sour cream I had enough left over to make a cheesecake! I only used two packs of blueberries as opposed to three and there still seemed an abundance. Overall it wasn't as nice as I anticipated and I wouldn't hurry to make another one, for that reason I've awarded it four stars.

gervais's picture
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Have made this recipe many many times and it has always worked brilliantly. It freezes well also making it an excellent 'standby'

nomiwoo's picture
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I made this cake for a friend's birthday - I found it very easy to make and the results were fantastic. The cake looks amazing and tastes great. It keeps very well, and I would definitely recommend bringing it to room temperature rather than serving it straight from the fridge.

pixieloveheart's picture
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This is by far my favourite cake of all time. I've made it loads of time. It's easy and looks like it took a lot more effort than it did. I've never known anyone taste this and not like it!

c_foulk's picture
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lovely!

sarah_clk's picture
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Just made this cake as I had a load of frozen blueberries left over from a different recipe. Worked really well but I replaced the soured cream with plain yoghurt. It worked fine - really moist and fresh taste. Will try with the raspberries next time too. The frozen berries work well too - just drained off the excess juice- much cheaper as a 350g box of blueberries is only £1 at the moment.

kirstyjolly's picture
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Absolutely lovely! Tasty smooth frosting, really moist cake and the blueberries give it an added layer of flavour and colour. Really deserves 5 stars

runnyeyes's picture
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easy and looked exactly as photo...but flavour was bit disappointing...perhaps it was the frozen blueberries.?..will try fresh next time. Also, the suggested extra lemon would help.

aparis's picture
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Made this cake for a treat, it disappeared very quickly, and everyone loved the lightness of the cake, the mix of flavours.

lilina's picture
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I HEARD A GREAT TIP ON RACHEL ALLENS BAKE PROGRAMME, TO AVOID SINKING FRUIT DUST LIGHTLY WITH FLOUR BEFORE ADDING TO YOUR MIX. i THINK I MAY TRY THIS CAKE AGAIN AS EVERYONE APART FROM ME HAS HAD SUCH SUCCESS WITH IT!

westyorkshirelass's picture
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Really tastu! I used reduced fat creme fraiche instead of soured cream and it came out great. I used frozen blueberries and folded half in and put the rest on top of the raw cake mix (as someone suggested) before I popped it in the oven, but they all sank anyway!

The tin I used as smaller than they recommended so it took a good while longer to bake. Might try the mix as muffins next time.

k_turner's picture

stayed fresh and moist for a long time, the person i made it for was very impressed! i used frozen blueberries in the cake and fresh blueberries on top and worked perfectly!

blulou's picture
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Re sinking fruit, I have to say that I've found if instead of folding the fruit thru you sprinkle over after its in the tin tho it still sinks you have better control over where and how much. I've tried half in the mixture and half added after its in the tin too. Also resist the temptation to add more fruit to the cake itself. This cake is on the menu at one of my local cafes now as well.

emsldn78's picture
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I've made this cake twice but I've also split the mixture equally into 12 muffin tins. Same icing. VERY well received!
I also added an extra egg.

One complement was "it's like sunshine in a cup!"

hungryrumbles's picture
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Yum - this is really moist and tasty. I used half and half rasberries and blueberries and it was lovely. I also substituted mascarpone for the cream cheese in the topping and it works just as well. I made this for a friends birthday, but instead of piling more fruit on top I sprinkled the iced cake with edible gold dust and used some indoor sparklers - was very pretty and makes a welcome change from the usual chocolate/carrot cake offerings.

krazylegs's picture
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The blueberries do sink but thats the beauty of it. I make it exactly as the recipe states, have made it today to take away on a girlie pampering weekend. The first time I beat it by hand but every time after I have used electric beaters as it is hard work otherwise and the result is a much higher, fluffier cake. The icing will thicken if you refrigerate it immediately and then just get it out about 30-40 mins before you want to eat it x

lilina's picture
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oh dear, after reading all the rave reviews I thought this cake would be an absolute winner, but all my blueberries fell to the bottom and so there were no juicy bursts of fruit more like a layer of jam at the bottom! Where did I go wrong? Would love to know so I can try it again.

dolcevita's picture
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Dont know if it was the extra egg I added or if i just made it wrong, but no one liked it. will give it another shot I think. Used strawberries and blueberries, very pretty.

schubun33's picture

Tried this at the weekend following all the rave reviews and was not disappointed at all! The cake was surprisingly light, moist and very delicious. Very easy to make and went down a treat with everyone, this will be one to make time and time again!

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