Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

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(181 ratings)

Prep: 25 mins - 35 mins Cook: 50 mins

Easy

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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Ingredients

  • 175g soft butter

    Butter

    butt-err

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

  • 175g golden caster sugar
  • 3 large egg

    Egg

    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

    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

    Blueberry

    bloo-bear-ee

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

Cheesecake frosting

  • 200g tub Philadelphia cheese
  • 100g icing sugar

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.

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Comments (205)

jimnkatie's picture
5

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
5

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
5

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
5

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

cazzawatto's picture
5

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
5

A really impressive and tasty cake, and so easy to make.

jimnkatie's picture
5

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
4

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
5

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
5

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
5

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!

sarah_clk's picture
5

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
5

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
3

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
5

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
2

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
5

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!

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