Blueberry soured cream cake with cheesecake frosting

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Results 61-80

• Nomiwoo

  12 May 2009

  Nomiwoo rated this recipe

  

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• Matt

  13 May 2009

  Matt rated this recipe

  

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• janet

  23 May 2009

  janet rated and commented on this recipe

  

  Have made this recipe many many times and it has always worked brilliantly. It freezes well also making it an excellent 'standby'

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• trish17

  08 June 2009

  trish17 rated and commented on this recipe

  

  I finally got around to making this cake, after such wonderful reviews I'd been looking forward to having a go. I have to say though that I was a tad disappointed, the cake was a little too moist and 200g of philadelphia cream cheese for the topping was way too much, after mixing it with the icing sugar and sour cream I had enough left over to make a cheesecake! I only used two packs of blueberries as opposed to three and there still seemed an abundance. Overall it wasn't as nice as I anticipated and I wouldn't hurry to make another one, for that reason I've awarded it four stars.

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• babs

  10 June 2009

  babs rated this recipe

  

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• kaird

  10 June 2009

  kaird rated and commented on this recipe

  

  Everyone loved this cake. I used: 200g blue berries and 125g raspberries - added lemon zest to the sponge and juice to the topping - and used Medium eggs (all I had in the cupboard). I dusted the berries in flour and laid them evenily over the top of that mixture before baking - this seemed to stop a few sinking. I only used 1/3 of the topping and that was quite thick - more than enough. I have photos - such a shame I can't upload them :(

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• Joanne

  21 June 2009

  Joanne rated and commented on this recipe

  

  A really impressive and tasty cake, and so easy to make.

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• cazzawatto

  21 June 2009

  cazzawatto rated and commented on this recipe

  

  This is a De-licious cake and was very easy to make. I used frozen mixed fruits which i defrosted and strained all the juice off. I mixed some of the fruit into the cake mix and scattered a bit more on top before i cooked it. The fruit was evenly distributed with amazing splashed of colour - YUMMY!!

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• Pollywog

  26 June 2009

  Pollywog rated this recipe

  

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• mornac

  05 July 2009

  mornac commented on this recipe

  a showstopper every time i've made it - and ive lost count on that!

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• mornac

  05 July 2009

  mornac rated this recipe

  

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• Italiana

  09 July 2009

  Italiana rated and commented on this recipe

  

  If you've never made a cake before, then let this be your first! Its so easy and you'll be loved forever! This cake certainly has a huge WOW factor. Made it twice in one week!

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• kittyk8te

  13 July 2009

  kittyk8te commented on this recipe

  Truly fabulous cake! So easy, it's looks amazing and actually tastes even better!

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• NickyL1

  27 July 2009

  NickyL1 rated and commented on this recipe

  

  This was pretty darn good! Easy to make and attractive to serve. Am planning to try other fruits for variation of taste and colour.

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• kaird

  27 July 2009

  kaird commented on this recipe

  I've made this loads of times now - adding raspberries, redcurrants, blackcurants, etc. - whatever we have around. I add the zest of a lemon to the batter, and some lemon juice to the topping. A photo of a recent version, created for a fellow expat's birthday here: http://www.flickr.com/photos/fraukuchen/3682298862/

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• rocky

  29 July 2009

  rocky rated and commented on this recipe

  

  Baked this for my 3 yr olds birthday party and they loved it. Very easy to make.

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• nix

  01 August 2009

  nix rated and commented on this recipe

  

  A friend made this when I went to visit and it was delicious - I was jealous of her baking skills! I attempted it as the second cake I ever baked since leaving school (over 15 yrs ago!) and, surprisingly, it turned out well and went down a treat with everyone. Delicious and easy to make - what more could you want?? You have to try it!

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• Laura

  02 August 2009

  Laura commented on this recipe

  As a baking novice, I made this cake based on its simplicity and amazing reviews. It tastes great, though it sunk as soon as I took it out of the oven!!! any tips on what on earth I did wrong (I made sure I measured everything out correctly and followe the instructions) - it doenst look as fantastic as I had hoped!!!

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• SaraJ

  03 August 2009

  SaraJ rated and commented on this recipe

  

  Easy to make and very tasty, everyone enjoyed it and I will make again. I found the texture to be a bit dense but I probably overcooked it, left it in the oven for recommended time but it was still wobbly in centre, kept checking every 5 mins until firm to touch but it probably kept cooking briefly with heat from tin. The blueberries all seems to drop to bottom of cake and I thought this was my fault somehow but looking at the picture on the top it's happened with the Good Food cake too. I will probably try adding lemon as suggested in previous feedback. All together a very nice cake.

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• Muss

  10 August 2009

  Muss rated and commented on this recipe

  

  First saw & tasted this at a Macmillans Coffee Morning and was impressed. Got the recipe and have baked 6 or 7 times for family get togethers and barbecues. Has always gone down very well. If I don't have fresh, I use frozen blueberries for the cake and has this works well. I use fresh for the topping as I like the texture. Have only tried with blueberries as we all enjoy it so much as it is but will try the variations soon. Also thinking of dividing mixture into two tins and then using icing/whipped cream or buttercream to fill as well as top the cake. Maybe lemon buttercream ...

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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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