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65 ratings

Recipe by Sara Buenfeld

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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.

Per serving

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

Latest comments and suggestions

Results 21-40

• sally

  29 May 2008

  sally rated and commented on this recipe

  

  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!

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• Leah

  01 June 2008

  Leah rated and commented on this recipe

  

  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!

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• Lizzy Poole

  01 June 2008

  Lizzy Poole rated and commented on this recipe

  

  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.

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• stoof

  07 June 2008

  stoof rated and commented on this recipe

  

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

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• DrFabio

  08 June 2008

  DrFabio rated and commented on this recipe

  

  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.

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• kcikingkatie

  09 June 2008

  kcikingkatie rated and commented on this recipe

  

  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..

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• Laura

  09 June 2008

  Laura commented on this recipe

  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?

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• bal

  10 June 2008

  bal rated and commented on this recipe

  

  OMG! So easy to make but yet looks like it took hours to make! I made this for a friends birthday and my friends loved it and said it was the best cake they have ever had. I thought it tasted magnificent and was quiet a large cake so served 8 people generous portions. I definetely will be making this again.

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• ljwarrington

  16 June 2008

  ljwarrington rated and commented on this recipe

  

  made this cake for fathers day... what a treat! and SOOOO easy! beautiful and sumptuous. the topping is most definitely worth it! very easy, very impressive. bit like cheesecake and blueberry muffin rolled into one delightful dish!

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• LorraineP

  18 June 2008

  LorraineP commented on this recipe

  Made this cake to take into work for my birthday and one of my colleagues said they fell in love with it! Only problem I had was with the frosting - I coul dnot get it to thicken - ended up added a whole pack of icing sugar and then pouring it on and quickly shoving it in the frigde - anyone tell me where I went wrong?

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• fluffyblueberry

  20 June 2008

  fluffyblueberry commented on this recipe

  I'm fairly new to baking, I used half raspberries like someone suggested and it looked absolutely stunning and tasted so delicious. It will definitely be something I'll make again and again. ps. regarding frosting lorraine, what cheese did you use? Because generally cream cheese is thick to begin with? Although, some do vary. I used full fat philidelphia which is pretty thick. It also became a bit harder once it had settled a bit on the cake.

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• Thea

  27 June 2008

  Thea commented on this recipe

  I am an enthusiastic baker and I make this cake more than any other and it never fails to delight everyone I serve it to. It is simple, elegant and delicious. As others have said, it is great with raspberries too, but also cherries- I use dried cherries in the cake and whole cherries, stalks attached, on the top.

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• sneauxdrop

  04 July 2008

  sneauxdrop rated and commented on this recipe

  

  Made this again but this time in a smaller tin so it came out taller. Great recipe.

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• Yuki

  18 July 2008

  Yuki rated and commented on this recipe

  

  Trust all the reviews, this cake is so easy to make and so moist! the frosting is not too sweet and with some sourness just make this cake perfect for a summer BBQ dessert.

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• Hevonly

  28 July 2008

  Hevonly commented on this recipe

  Just printed this off and for a few seconds I couldn't figure out what it meant when it said, can be frozen when uniced? I wasn't reading it right tho, un-iced ahhh I get it now!!! I was reading it yoonised?? think I'll wander off and go have a lie down now......

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• Ann

  13 August 2008

  Ann commented on this recipe

  I have made this cake twice now, using Doves gluten free self raising flour and gluten free baking powder and it worked a treat. As the topping requires refrigeration, and I didnt have room in my fridge, I put a mixture of raspberries and blueberries into the cake mixture, and none on the top and they didnt sink! Everyone loves this cake and I have had to print off extra copies to pass around!

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• Emily

  18 August 2008

  Emily rated and commented on this recipe

  

  Easy to make and easy to eat. I got some great comments on how yummy it was and was asked to share the recipe :o)

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• blulou

  20 August 2008

  blulou commented on this recipe

  This really is a great cake, it worked as both birthday cake and as a proper dessert, saving me having to do two to satify both camps. I used far less sugar than in the recipe for the frosting, just personal taste, but I would imagine it would depend on the sweetness of the fruit and how sour your sour cream is too!

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• blulou

  20 August 2008

  blulou rated and commented on this recipe

  

  top rating too

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• Alison

  22 August 2008

  Alison commented on this recipe

  Yum Yum Yum, very easy to make and often requested. Great warm and needs to be at room temperature to enjoy not chilled.

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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
• 3x 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
• 3x 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, salt 0.93 g

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