Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

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(203 ratings)

Prep: 25 mins - 35 mins Cook: 50 mins


Cuts into 10 slices
The blueberries in this recipe will burst in your mouth as you bite into your slice. The cake is delicious with a cup of tea, or served as an impressive dessert

Nutrition and extra info

  • Can be frozen when uniced

Nutrition: per serving

  • kcal469
  • fat29g
  • saturates17g
  • carbs50g
  • sugars29g
  • fibre1g
  • protein6g
  • salt0.93g
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  • 175g soft butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 3 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp vanilla extract
  • 142ml carton soured cream
  • 3 x 125g punnets blueberry



    Blueberries are one of the few edibles native to North America and credited with being…

Cheesecake frosting

  • 200g tub Philadelphia cheese
  • 100g icing sugar


  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.

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Comments, questions and tips

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4th Oct, 2018
this was absolutely gorgeous. Used aldi's cream cheese, frozen blueberries (defrosted). Initially made the mix blue, but when cooked it was fine. Everyone loved it.
Emma Caitlin's picture
Emma Caitlin
13th Jul, 2018
Loved this cake! The toppings are really delicious - cream cheese with a fresh burst of blueberries! So easy to make also... great for entertaining or a simple weekend bake!
20th Jun, 2018
This is a delicious cake. I think the recipe is misleading however because the ingredients lists a 142g pot of sour cream BUT only FOUR TABLESPOONS go into the cake. The rest is used in the topping. I wonder if some people have put It all in the cake. To stop the blueberries sinking I put half the cake mix in the cake tin then stir the blueberries into the mixture in the bowl before tipping this on top. Hope this helps
8th Feb, 2018
Followed the recipe exactly. It seemed like it didn't rise very much but I actually think it is just the use of the large tin, as it was not dense. The icing is delicious
3rd Dec, 2017
I used this recipe to make a rainbow cake (didn’t include the blueberries) and it came out absolutely delicious and moist.
19th Nov, 2017
Amazing cake and went down really well as a birthday cake. Very moist and has a lovely texture. Also the taste of the blueberries goes really well with the sour cream. It looks impressive considering that you just throw in all the ingredients in a bowl and mix it all. I have reduced the sugar amount in the frosting to 60g as I don't like too sweet frosting. Will definitely become a staple in my baking repertoire and looking forward to trying it with raspberries as some of the reviewers suggested.
20th Aug, 2017
A really lovely cake. Will add more blueberries next time- and there will be a next time. Only thing I changed was I used soft margarine instead of butter, otherwise I followed the recipe exactly.
5th Aug, 2017
Love this recipe - really easy to follow with fab results! I'm not sure why so many people have gone wrong in comments below - I followed ingredients (with especial care with baking powder) and turned out perfectly. I would recommend splitting the mix into two smaller loose bottom tins as it means the blueberries are mixed a bit more evenly and can't all sink to the very bottom - also cooks quicker! I also only used a 200g punnet of blueberries so had the right amount in the mix but fewer on top. It still looked amazing and was a bit cheaper too! I really like the idea of using different fruit and will use a mix of raspberries and blueberries next time
7th Mar, 2018
Did you put a filling between the two cakes?
8th Mar, 2018
Yes I used just a thin layer of the icing for the top just to stick them together :)


9th Jul, 2013
Hi, I've been asked by my friend to make this cake for her wedding (eek!) and I was thinking of ways to make it more 'dramatic'. Has anyone tried it either bigger or as a tiered cake? It's such a delicious cake but has looked a little flat when I've made it in the past. Any tips really appreciated as I'm a bit of an amateur baker!
24th Oct, 2015
Try it with blackcurrants . If you have surplus berries and do not want to make any more jam this is a very tasty way to eat them.Natural yoghurt seems to work well instead of the soured cream.
3rd Jun, 2015
To prevent the blueberries from sinking, lightly dust them with flour and add to the cake mix once it's in the tin. Gently press the blueberries until they are mostly submerged under the mix. Some will still sink, but some will stay nearer the top. Mixing the soured cream in with the rest of the ingredients, rather than separately at the end, seems to work well, too. Also, I find the icing too runny, so I use 200g of icing sugar (Silver Spoon or Sainsbury's own works best) and 90g of mascarpone with 1/4 -1/2 teaspoon of vanilla essence.
26th Jul, 2014
Keep this in the fridge as it goes mouldy pretty quickly!