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)

laurasubasic's picture

I have made this cake twice now, once with blueberries and once with raspberries. On both occasions I couldn't quite get the sponge as fluffy as I thought it shold be.

Any suggestions?

kickingkatie's picture

This looks amazing - definititely the finest looking cake i've ever made. However the cake itself was perhaps a little dry - i may add an extra egg next time..

drfabio's picture

This has become my new favourite cake - it was amazing! I couldn't get blueberries, so used raspberries as suggested, and it was so good I don't know if I'll bother with blueberries next time! It was even nicer the day after making, as it got even more moist. The topping was lovely but the cake was so delicious without it, I think I'd only include it again for a special occasion.

stoofadoof's picture

made this quite a few times - everyone likes it and i've never bothered putting the blueberries on the top

lizzypoo's picture

This is a delicious recipe. It goes down well after a BBQ! The only thing I changed (after the first go) was to add an extra egg to make it a little more moist.

leahmsimpson's picture

This is a great cake (made it 3 times now)- just chuck all ingredients in together and beat. I prefer to make it with raspberries. Always a winner. YUM!

notmum's picture

Hubbie just loved this (I don't like cream cheese but loved the sponge) however mine took nearly two hours to cook through, but it was so easy to make, it definitely looks more impressive than the effort put into making it!

poppetxxx's picture

Very impressive and yummy, lovely frosting. Try it!

phirefly's picture

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

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

Beautiful! It looked stunning and tasted lovely. Was enjoyed by everybody that tasted it.

hellsheaven's picture

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

sarah_llew's picture

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

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.

Julesworthy's picture

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

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

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!!!!!


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