Blueberry soured cream cake with cheesecake frosting

Latest comments and suggestions

Results 161-180

• cynthprc

  10 February 2012

  cynthprc commented on this recipe

  So easy and quick to make just love all in one mixtures, it's in the oven as we speak

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ortic

  14 February 2012

  ortic rated and commented on this recipe

  

  Made twice now and both times cake sank shortly after removing from oven, even baked for ten Min more second time round and still sank! So disappointing as made for a leaving cake for work colleague and for surprise for partner. Tasted ok, but more like a sponge pudding than a cake. Won't make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ines

  16 February 2012

  Ines commented on this recipe

  I've made this cake twice and both times it was a great success. Recommended!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ines

  16 February 2012

  Ines rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pagansam

  16 February 2012

  Pagansam commented on this recipe

  I made this for our anniversary/valentine's day this week- Like many above, I added raspberries and it turned out beautifully. I used red icing to decorate 'Happy' at the top and 'Anniversary' at the bottom and then iced a red heart in the middle. Then arranged the blueberries and raspberries around it all which sounds busy but actually turned out stunning. I even posted it on FB and got a lot of great comments. That's two for two cakes I've made off this site which have been fantastic.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pagansam

  16 February 2012

  Pagansam rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Willfergus

  16 February 2012

  Willfergus commented on this recipe

  Very good cake....made it with the best blueberries in the world (from Canada) and it was actually delicious. Camasino Team

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• evalazarus

  18 March 2012

  evalazarus commented on this recipe

  i added white chocolate and strawberrys! :) this cake is awesome!! here is my altered recipe! x http://evalazarus.blogspot.co.uk/2012/02/white-chocolate-blueberry-sponge-cake.html

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• evalazarus

  18 March 2012

  evalazarus rated and commented on this recipe

  

  Oh...I have also made this cake twice it has total wow factor and is soooooooooooooooooo easy!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mrs N

  23 March 2012

  Mrs N rated and commented on this recipe

  

  Totally love this cake! Have made twice now, second time with buttermilk as forgot to buy soured cream and worked just fine. Defnitely takes longer to cook, unless you split the mix between 2 900g loaf tins.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JRScott

  24 March 2012

  JRScott rated and commented on this recipe

  

  This went down a treat with my guests and was simple to make. The icing didn't really set but was nevertheless delicious with grated lemon zest mixed in

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kar30

  08 April 2012

  Kar30 rated and commented on this recipe

  

  Made this today for Easter lunch. Really nice! Agree that it needed longer cooking time. After 50 mins at 160C I covered the top with greasepoof paper for another 15 mins.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Weeblondee

  08 April 2012

  Weeblondee commented on this recipe

  I added a couple of tablespoons of lemon curd and the zest of one lemon to the sponge before splitting the batter into two tins. I then sandwiched them back together with my homemade lemon curd in the middle, it was divine! The only thing I didn't think was thick enough was the cheesecake topping, so I used my fail proof cream cheese topping from hummingbird bakery book, 300g icing sugar, 125g cream cheese and 50g soft butter and also added the juice of the lemon.... What a delight!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Smith32

  11 April 2012

  Smith32 commented on this recipe

  Used frozen fruits of the forest berries from Asda instead of blueberries (just stirred them straight in). Then used double (rather than sour) cream for the topping and defrosted berries for the topping. Went down a treat over Easter!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• S.mac

  24 April 2012

  S.mac commented on this recipe

  I have made this cake several times and everyone who has tried it has loved it. One of my friend's loved it so much she has asked me to make it as a tier for her wedding cake (eeek!) I was wondering if anyone could tell me how to increase the measurements for a 12'' cake (34.5cm))?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janeduncanl

  05 May 2012

  janeduncanl commented on this recipe

  Just got this out the oven and its not risen and its sunk in. Did everything as directed.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janeduncanl

  05 May 2012

  janeduncanl rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Denise

  22 May 2012

  Denise rated and commented on this recipe

  

  This has to be the easiest cake I've ever made, took slightly longer to cook than stated, but I baked it at a lower heat because my oven is quite hot. Made this for an afternoon tea and it went down a treat, probably the highlight! It was absolutely delicious and disappeared in a flash. Will definitely make this again soon.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• supaluc

  25 May 2012

  supaluc commented on this recipe

  This was a ver delicious cake...i doubled the amount of blueberries and put them on top so when baked ran through the cake and not all at the bottom. Light, moist and lasted all of a day :-) I did however have a problem with the icing... used full fat cream cheese as normally more stable but it went to liquid so had to add butter and cornflour and lemon in a last minute rescue attemp...luckily it tasted great!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SabinaP

  10 June 2012

  SabinaP rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1224/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.