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)

blulou's picture

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

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

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

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

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

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!

alison's picture

Yum Yum Yum, very easy to make and often requested. Great warm and needs to be at room temperature to enjoy not chilled.

blulou's picture

top rating too

blulou's picture

This really is a great cake, it worked as both birthday cake and as a proper dessert, saving me having to do two to satify both camps. I used far less sugar than in the recipe for the frosting, just personal taste, but I would imagine it would depend on the sweetness of the fruit and how sour your sour cream is too!

emilysexton's picture

Easy to make and easy to eat. I got some great comments on how yummy it was and was asked to share the recipe :o)

porkchop99's picture

I have made this cake twice now, using Doves gluten free self raising flour and gluten free baking powder and it worked a treat. As the topping requires refrigeration, and I didnt have room in my fridge, I put a mixture of raspberries and blueberries into the cake mixture, and none on the top and they didnt sink! Everyone loves this cake and I have had to print off extra copies to pass around!

hevonly's picture

Just printed this off and for a few seconds I couldn't figure out what it meant when it said, can be frozen when uniced? I wasn't reading it right tho, un-iced ahhh I get it now!!! I was reading it yoonised?? think I'll wander off and go have a lie down now......

pangswe's picture

Trust all the reviews, this cake is so easy to make and so moist! the frosting is not too sweet and with some sourness just make this cake perfect for a summer BBQ dessert.

bluesnicket's picture

Made this again but this time in a smaller tin so it came out taller. Great recipe.

cpthea's picture

I am an enthusiastic baker and I make this cake more than any other and it never fails to delight everyone I serve it to. It is simple, elegant and delicious. As others have said, it is great with raspberries too, but also cherries- I use dried cherries in the cake and whole cherries, stalks attached, on the top.

fluffyblueberry's picture

I'm fairly new to baking, I used half raspberries like someone suggested and it looked absolutely stunning and tasted so delicious. It will definitely be something I'll make again and again.

ps. regarding frosting lorraine, what cheese did you use? Because generally cream cheese is thick to begin with? Although, some do vary. I used full fat philidelphia which is pretty thick. It also became a bit harder once it had settled a bit on the cake.

lorrainep's picture

Made this cake to take into work for my birthday and one of my
colleagues said they fell in love with it!
Only problem I had was with the frosting - I coul dnot get it to thicken - ended up added a whole pack of icing sugar and then pouring it on and quickly shoving it in the frigde - anyone tell me where I went wrong?

ljwarrington's picture

made this cake for fathers day... what a treat! and SOOOO easy! beautiful and sumptuous. the topping is most definitely worth it! very easy, very impressive. bit like cheesecake and blueberry muffin rolled into one delightful dish!

baljinder's picture

OMG! So easy to make but yet looks like it took hours to make! I made this for a friends birthday and my friends loved it and said it was the best cake they have ever had. I thought it tasted magnificent and was quiet a large cake so served 8 people generous portions. I definetely will be making this again.


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