Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

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(184 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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6th Jun, 2016
Just made this cake for a friends birthday and it sunk after taking it out of the oven. It looked beautifully risen before but now its very flat and a bit gooey at the bottom! So sad
1st Sep, 2015
The cake turned out almost biscuity. I followed the measurements but the batter seemed to dry and doughy :( Do not what I got wrong. The upside was that the blueberries did not sink and dotted the cake evenly.
prettythingsfly's picture
8th Aug, 2015
Done this 3 times now. Gorgeous cake! 2nd time I used shop brand philadelphia and the icing never thickened! MUST USE ACTUAL PHILADELPHIA :) came out perfect when I stuck to the recipe. Might try other fruits like some others on here next time. Def a favourite in my family.
20th Jun, 2016
The same thing exactly happened to me, I used low fat Philadelphia and it would not thicken at all!!
3rd Jun, 2015
This is a gorgeous cake. I've tried it out on family and friends many times and it's always a hit, achieving the accolade 'wicked!'. It looks impressive, too.
20th May, 2015
I didn't use the baking powder and my cake rose very well and I didn't have any problems with it sinking. I think the sinking problem other people experienced is caused by using both the baking powder and self-raising flour because its just too much raising agent. The cake was very light and moist and kept well in the fridge for a few days. I used a combination of blueberries and raspberries which worked well with the cream cheese icing.
3rd Apr, 2015
It's easy to make and really delicious.
15th Jul, 2014
I don't understand why people have to cook this cake for longer than the recipe states. I have made this cake twice and both times it has been delicious and a big winner with whoever tries it. The only think I do differently to the recipe is I increase the fruit content to almost double - and include raspberries as well as blueberries - the different colours of the exploded berries look great when you cut into the cake. In fact, I love this cake so much, it is going to be one of the layers of my wedding cake! Also, I note in some comments people have said the icing was too runny. This may be the case when you've first mixed the sour cream, cream cheese and icing sugar, so just pop it in the fridge for 10 mins and it will have firmed up again and be easier to spread without dripping.
27th Jun, 2014
Ok, so i read the reviews on this cake before making it and so far, that cake has been cooking since...last night!! I first cooked it for 1hr til brown and springy, but out of the oven it collapsed in the middle and wasn't cooked through so foil paper at the top and back in the oven this far 2 hrs... Doesn't look good does it? Oh am i've been baking for as long as i can remember!
16th Jun, 2014
I don't know what alana789 is talking about-i am NOT a good cake baker yet this cake turned out amazing! The whole family loved it and it was so easy to make. Need to make this again soon!


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!