Blueberry soured cream cake with cheesecake frosting

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• merulapie

  17 March 2011

  merulapie rated and commented on this recipe

  

  Easy to make - my little girl loved helping me bake this cake. I used frozen blueberries for inside the cake and fresh blueberries for the top. Will definitely be making this again!

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• Kelly

  28 March 2011

  Kelly rated and commented on this recipe

  

  A stunning cake. Will be making this one again.

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• julia_bakes

  31 March 2011

  julia_bakes rated and commented on this recipe

  

  Lovely cake, I made it for a friend's leaving party and it went down a treat!

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• sasha

  02 April 2011

  sasha rated and commented on this recipe

  

  Very delicious!! I made this cake for a bake sale at work for Comic Relief and again a week later for my family and everybody loved it... I got complimented for making this and was told this was the best ever cake that I had baked. The blueberries on top made it look really pretty:)

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• CARUZZ

  09 April 2011

  CARUZZ rated and commented on this recipe

  

  Very impressive, used it on Christmas day as alternative dessert.

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• Ciara

  25 April 2011

  Ciara rated this recipe

  

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• HC

  27 April 2011

  HC rated and commented on this recipe

  

  This cake is TO DIE FOR!! It is officially the most favourite cake at my work and I am asked to make it for every birthday. I make the cake exactly as stated in the recipe - there is no need to make any changes, it is perfect!

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• Cicely

  02 May 2011

  Cicely rated and commented on this recipe

  

  This recipe is incredible - easy, delicious and beautiful. It's my favourite cake in the world!

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• Suzanne78

  15 May 2011

  Suzanne78 rated and commented on this recipe

  

  A lovely light cake, which looked very impressive. A great way of using up left over blueberries!

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• Jo Jo

  22 May 2011

  Jo Jo rated and commented on this recipe

  

  I've been wanting to make this recipe for ages and yesterday I finally did. It was a very simple recipe to follow with very great results. The cake was moist but not soggy or stodgy and not overly sweet. The sour cream was the perfect ingredient. It got rave reviews from all that tasted it. Very cheap recipe for me to make as well as I used blueberries that were picked here locally by my father! I'll be making this recipe again for other occassions for sure!

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• KayleyDore

  25 May 2011

  KayleyDore rated and commented on this recipe

  

  went down a storm!!

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• ClaireM

  08 June 2011

  ClaireM commented on this recipe

  Lovely cake, made with raspberries. Yum. Only problem was the icing. I did it just as described in the recipe and it turned out exceptionally thin, more like glacé icing. Tried refrigerating the icing before spreading but this didn't seem to work either. Can anybody help as I would like to make this again but more successfully!

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• LoobyLu

  24 June 2011

  LoobyLu commented on this recipe

  I've made this cake a couple of time now and its been a roaring success. I add an extra egg and a little extra vanilla, plus a little lemon juice in the icing. I also use more fruit than the recipe says. I use a mix of blueberries & rasperries. I put about the amount the recipe asks for in the cake itself and then I pile the rest high on time in a beautiful fruity heap. Can't wait for red currents to be in season because I'll include them on top too for some extra ruby jewels. Word or warning, if you use low fat phil like I did by mistake, the icing will end up a little runny. I found it dribbled down the side a bit, but set when left in the fridge. My friends thought it was intentional and just added to the appeal :)

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• LoobyLu

  24 June 2011

  LoobyLu rated and commented on this recipe

  

  forgot to rate

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• Top Cat

  27 June 2011

  Top Cat rated and commented on this recipe

  

  This is not a bad cake at all. I substituted sugar for Splenda as I was catering for a diabetic on this occasion, and it turned out fine.

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• Irishcook

  29 June 2011

  Irishcook commented on this recipe

  This is the best cake I have ever made- absolutely delicious - very moist and fruity- what a treat! Enjoy!

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• Rachel

  07 July 2011

  Rachel commented on this recipe

  I made this for dad's 65th birthday and he absolutely loved it... he said unfortunately so did everyone else! :o)

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• rosp1

  10 July 2011

  rosp1 rated and commented on this recipe

  

  i used this recipe for a GCSE peice of cooking and it went perfectly!! Absolutely scrumptious!!! A******!! Thankyou! :-)

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• Althea

  19 July 2011

  Althea commented on this recipe

  I haven't made a cake for years so with some trepidation made it for my bridge playing friends when it was my turn to be hostess. It was a Huge success - everybody loved it and came back for seconds.Sent the rest home for my grandchildren who also loved it. Will definitely be making this again.

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• Althea

  19 July 2011

  Althea rated and commented on this recipe

  

  I haven't made a cake for years. I made it with some trepidation when it was my turn to be hostess for my bridge playing friends. It was a HUGE success - everybody loved it and came back for seconds. I sent the remainder home for my 4 grandchildren who also loved it. Will definitely be making this again - especially as it was so easy to make and looked stunning!

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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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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Prep 25 - 35 mins

Cook 50 mins

Can be frozen when uniced

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

Per serving

469 kcalories, protein 6g, carbohydrate 50g, fat 29 g, saturated fat 17g, fibre 1g, sugar 29g, salt 0.93 g

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