Blueberry soured cream cake with cheesecake frosting

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Results 141-160

• Althea

  19 July 2011

  Althea 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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• farrah

  23 July 2011

  farrah rated and commented on this recipe

  

  oh my oh my! well what can i say, this is possibly the best cake i have ever made, it tastes absolutely divine. I changed the blueberries for home grown black currants and had no vanilla essence so i used almond instead and i think it is actually better!

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• zzoozz

  24 July 2011

  zzoozz rated and commented on this recipe

  

  This a very unusual cake recipe but comes out wonderfully and is really simple to make :)

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• Carolineb

  03 August 2011

  Carolineb rated and commented on this recipe

  

  made this for the first time and agree, definitely a good way to get into someone's good books! Blueberries settled nicely at the bottom of the cake and the frosting was delicious too! Needed a bit longer in the oven though, I would say 1 hr 20minutes

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• LuIngham

  09 August 2011

  LuIngham rated and commented on this recipe

  

  really tasty easy cake - not too sweet either!

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• FreshDeLonge

  16 August 2011

  FreshDeLonge rated and commented on this recipe

  

  Repleaced 1 punnet of Blueberries with Raspberries and was devine. Repeat order. Delicious and moist and went down a treat. Down fast too.

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• P0ubelle

  20 August 2011

  P0ubelle rated and commented on this recipe

  

  Absolutely delicious - Made it for a friends birthday and everyone complemented it! I made it with Blueberries and Raspberries for extra colour. Super easy :)

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• YvonneM

  24 August 2011

  YvonneM rated and commented on this recipe

  

  I made this with a mixture of raspberries and blueberries and it was delicicious! My mother in law asked me to make it for a coffee morning she was having and was asked many times for the recipe. The fruit did sink a little so I tried coating it in flour and believe it made a small difference. If anyone knows another way to stop it sinking please post? Thanks

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• CelestialDelish

  25 August 2011

  CelestialDelish rated and commented on this recipe

  

  made this for my friend birthday, and everyone love it. but i reduce the sugar as our taste of sugar is lower here. another friend of mine, took this recipe to make cupcake and it look so pretty and taste as delicious. you can add in other berries like raspberry too for a more colourful decor and flavour

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• zoeskev

  26 August 2011

  zoeskev rated and commented on this recipe

  

  I used blackberries instead of blueberries the second time I made this and both times the cake was delicious!

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• hobbycook

  11 September 2011

  hobbycook rated and commented on this recipe

  

  This was so simple to make and tasted wonderfully moist. Got a big thumbs up from my guests for the soft cheese frosting too.

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• splodgemeister

  28 September 2011

  splodgemeister rated and commented on this recipe

  

  I made this for a charity cake stall and it was a big hit. It was very easy to make, lovely & moist and tasted gorgeous. But it did take a lot longer to cook than 50 minutes. I used frozen blueberries which were ok in the cake but didn't look so good on top! I will definitely use fresh fruit next time. I also used a traditional "carrot cake frosting" (butter, icing sugar and cream cheese) and not the sour cream version stated. Yummy.

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• Babyblade

  16 October 2011

  Babyblade rated and commented on this recipe

  

  Absolutely gorgeous cake - kinda like a really nice blueberry muffin with frosting on top. Don't be tempted to use low fat cheese for the frosting cos it'll probably go runny. Baked this for a dinner party and 4 of us scoffed the lot!

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• Aleks

  17 October 2011

  Aleks rated and commented on this recipe

  

  It was easy to make and turned out really yummy. Try making nice patterns out of the blueberries on the frosting to make it look pretty. :) Like someone suggested I added some raspberries into the mix and it worked really well.

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• Monica

  15 November 2011

  Monica commented on this recipe

  I made this cake today for a birthday tomorrow and it has cracked all over the top....so annoying!

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• Annie

  20 December 2011

  Annie rated and commented on this recipe

  

  It is such an easy cake, which really does wow and look exactly like the picture! Goes down well every time.

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• Frowne

  30 December 2011

  Frowne rated and commented on this recipe

  

  This cake is fantastic, I used frozen blueberries and was just as nice. Finished in a sitting!

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• Mandy

  19 January 2012

  Mandy rated this recipe

  

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• Jenny Piccolo

  29 January 2012

  Jenny Piccolo rated and commented on this recipe

  

  Worked perfectly, after having frozen the sponge, and it was still moist a few days later

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• catcalledcharlie

  05 February 2012

  catcalledcharlie rated and commented on this recipe

  

  Delicious, delicious, delicious!!!

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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 6.0g, carbohydrate 50.0g, fat 29.0 g, saturated fat 17.0g, fibre 1.0g, sugar 29.0g, salt 0.93 g

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