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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poppetxxx's picture
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Very impressive and yummy, lovely frosting. Try it!

phirefly's picture
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Worked perfectly, a winner as it stayed moist and fresh for several days in a tub in the fridge, so we didn't feel we had to et it all at once.

laurasubasic's picture

I'm new at this whole baking thing and this is only the second cake that I have ever made in my life. It was nice and easy to make and it went down a treat with my husband.

I would definately make it again and love the idea of using other berries.

vrog's picture
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A lovely cake which as other cooks have suggested can be made with other fruits. I had some blackcurrants, redcurrants and raspberries in the freezer, so used these. Actually my cake was a little soggy - maybe because I used gluten free flour and added extra liquid, but nobody minded as it tasted so good.

quadnik's picture
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Beautiful! It looked stunning and tasted lovely. Was enjoyed by everybody that tasted it.

hellsheaven's picture
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Really yummy cake - it lasts well as the sponge stays nice and moist. Will definitely make this again

sarah_llew's picture
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So so so so delicious! On my second time making it i made it better by using dried blueberries inside the cake and 1 punnet to decorate the top. I also doubled the amount of vanilla extract cause i love vanilla. Have also made using raspberries worked very well also.

girlwiththemostcake's picture
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I made this without the cheesecake frosting and it was delicious. In fact, the sponge had such a lovely vanilla flavour that it still would have been nice without the blueberries! This cake had a lovely texture, which is perhaps due to the soured cream. I will definitely make this again.

sephirothsangel's picture
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I baked this last minute for a birthday party I was going to.
It went down a treat!
Like blueberry muffins and cheesecake...Mmmm.... An amazing combination!

krazylegs's picture
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I tried this cake at a christening and wanted to make it for our weekly mum's meet so I searched Good Food for a similar recipe. As soon as I saw this I realised it was the same one. It is absolutely delicious, really impressive, colourful and tasty, one of the best cakes Ive have ever tried and not sickly sweet. Simple to make but can be expensive because of the blueberries. I made it the second time for a dinner party to meet my sisters new partner who then told me he doesnt 'do' desserts - he had two large helpings! Plan making this for Easter sunday when we are having lunch for 13 people

emmahis's picture

Yummy cake, I grated some lemon zest into the sponge mixture as well as adding lemon juice to the frosting and it was absolutely lovely. Blueberry and lemon seems to go together well

bluesnicket's picture
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Easy cake to make. I froze it and a week later, defrosted it, I popped it in the oven to crisp it a little, then continued with the cream cheese icing. No one guessed that it hadn't been made that day. Yummers! as my children say. Will definitely be making it again, but may try dividing it into two smaller cakes, if I can figure that out.

linnet01's picture

gorgeous moist cake and so easy to make.....recommended to all!!!!!

burny123's picture

This is my first cake ever made and it was so easy to do and tasted delicious. Have since made it 2 more time

bowerbird's picture
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This was my first bbcgoodfood cake and it was easy and delicious!
I too tried using raspberries and blueberries and it is the better for it. This is a favourite of all who try it.

loochieloo's picture
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This cake went down a storm when I made it and I've been asked to make it several times again since - yum!

lindfsw1's picture
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I've made this cake twice - the second time using a punnet of raspberries along with the blueberries. Together the berries gave the sponge amazing splashes of pink and violet, plus I piled plenty of fresh raspberries onto the frosting. I served it up to a friend for her birthday with a bottle of champagne - both very well received indeed!

elaines's picture
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This cake is very easy but has a real 'wow' factor. Great for afternoon tea or just a special treat.

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