Blueberry soured cream cake with cheesecake frosting

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Results 181-200

• jaqm

  13 June 2012

  jaqm rated and commented on this recipe

  

  So disappointed when I made this as it sank. I bake regularly and can only think that it might have been one of two things, oven temperature or the fact I changed the ingredients slightly (added an extra egg as suggested by some of you and used low fat yoghurt instead of sour cream). Having said all that it tasted delicious so will definitely try it again :-)

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• remochic

  18 June 2012

  remochic rated and commented on this recipe

  

  Had this cake made for me several times, finally got let into the recipe on here. Made it myself - surprised at how easy it was and how well it come out!! Now ive seen some ideas using raspberries i will defo try that!

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• sandypandy

  19 June 2012

  sandypandy rated and commented on this recipe

  

  Really easy to make and absolutely delicious. After polishing off the remaining cake the day after, my two children wanted me to make another one that night ready for the next day. I used frozen blueberries in the cake itself and fresh on top. The blueberries in the cake did sink to the bottom but this didn't matter at all.

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• desertprincess

  23 June 2012

  desertprincess rated and commented on this recipe

  

  This is one of my all-time favourite cake recipes and everyone who's ever tried it has absolutely loved it. I usually use a combination of raspberries and blueberries just because I like the splash of colour. It's moist, indulgent and the topping is perfect.

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• SabinaP

  27 June 2012

  SabinaP rated this recipe

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• suzy

  29 June 2012

  suzy rated and commented on this recipe

  

  I honestly can't sing the praises of this cake enough. I take it to all occasions, birthdays, barbecues, get togethers etc and everbody raves about it and wants the recipe!!

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• Love2cook

  12 July 2012

  Love2cook rated and commented on this recipe

  

  I made this for a coffee morning; didn't have sour cream so used buttermilk instead and added some raspberries along with the blueberries. Turned out wonderfully moist though I did have to bake it for 15 minutes longer, probably because of the buttermilk; only disappointment was that most of the fruit sank to the bottom but, judging by the photo above, it looks like that's supposed to happen. The flavours and texture were so lovely, though that it really didn't matter. Easy, light, moist fruity cake which the icing complements perfectly.

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• MaryW, Finland

  13 July 2012

  MaryW, Finland rated and commented on this recipe

  

  I made this yesterday for my husband to take into work. All week people have been bring cakes in that he hasn't been able to eat, as he is coeliac. So I made this with gluten free flour, and I used lingonberries instead. He said it was delicous and all disappeared at coffee time!

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• Karen

  18 July 2012

  Karen rated and commented on this recipe

  

  Made this twice now & such a winner both times! Minimum effort for maximum taste reward. Made yesterday for end of term party, had hoped there would be some left to bring home! & was asked couple of times for recipe. I didn't put blueberries on top as I feel this would make it clumsy to eat; instead I grated orange zest on top& it was lovely. The first time I made it, I froze half of it uniced & it was still good defrosted ( didn't even bother to make more icing) I used to say I couldn't make cakes - seems I have found one that I can!

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• Lucie

  24 July 2012

  Lucie rated this recipe

  

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• Remy

  26 July 2012

  Remy rated and commented on this recipe

  

  This is the best cake I've ever eaten in my whole life! And the best part is it was made by my husband seeing this recipe. Turned out so good that we could not believe we actually did it! Thank you so much! :) We changed a bit.. added other berries as well. Results are just perfect!

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• Camilla

  29 July 2012

  Camilla commented on this recipe

  This is one of my favourite cakes I've ever made - so easy. Perfect for summer and a hit with the family! Will definitely make again and again.

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• Mb

  01 August 2012

  Mb rated and commented on this recipe

  

  This was lovely. I dusted the blueberries with flour to try to stop them sinking - they still ended up in a layer near the bottom, but it was really nice anyway (and possibly nicer like that).

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• beckybobs

  18 August 2012

  beckybobs commented on this recipe

  I encountered the same problems as another few reviewers, namely the cake didn't seem to rise. However this was not an issue; is did not turn out flat, and was cooked through in the 50 minutes stated. The texture is great, and as I had no vanilla extract I used lemon extract which works very well. Also added 60g very soft unsalted butter to the frosting which seems to help the mixture not separate.

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• beckybobs

  18 August 2012

  beckybobs rated and commented on this recipe

  

  Forgot to give it a rating, and to say that since the frosting is so great, I'd definately double it next time!

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• Kitty

  20 August 2012

  Kitty rated and commented on this recipe

  

  Idiot proof and really tasty!

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• Caroline

  24 August 2012

  Caroline rated and commented on this recipe

  

  I made this cake and it tasted delicious. I did cook it for an extra 20 minutes though as it wasn't cooked by 50 minutes, and it was perfectly moist. My blueberries sank to the bottom of the cake but to the sides! What I would suggest is when putting the icing on, wait for the first 'layer' to set and then add the rest (I didn't use all my icing as it looked like there was too much) and then add the blueberries. Does take some patience though! Good recipe, thoroughly recommend

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• susieking

  01 September 2012

  susieking rated and commented on this recipe

  

  I made this for my mum's birthday dinner and it has a real wow factor! Not only does it taste great but it looked really impressive and was very easy to make! One tip, the recipe isn't that clear as to how much sour cream to use in the frosting, start off with one table spoon and then add another once its mixed in. You're after quite a thick cream otherwise it starts running off the edge of the cake. Enjoy!

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• Humble pie

  02 September 2012

  Humble pie rated and commented on this recipe

  

  I've made this a few times. First time worked perfectly and tasted amazing. The frosting is SO good! Second time the centre didn't seem to cook properly even with lots more time?! Probably something I did! Recently did this as cupcakes which worked really well.

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• Emzie

  05 September 2012

  Emzie rated this recipe

  

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

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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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