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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10th Jun, 2014
THis cake is discusting! it doesn´t cooked at all, and the frosting don´t do it... I make another recipe and tastes really good. But the CAKE DONT WASTE YOUR TIME AND INGREDIENTS... doesnt cooked AT ALL never again will be doing this cake... Recipe fof Frosting: PHILADELPHIA Cream Cheese Frosting este frosting sabe riquisimo°!° 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened ¼ cup butter or margarine, softened 1 tsp. vanilla 1 lb. powdered sugar (about 4 cups), sifted BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended. ADD sugar gradually, beating until well blended after each addition
20th Apr, 2014
The easiest cake I have ever made, turned out perfectly, just as described and absolutely delicious, everyone loved it. I will definitely make it often. The base looks a bit dry on this photo but in fact it's not dry at all, very nice and moist, I did add a bit of lemon juice though and a bit of lemon zest in the topping.
8th Mar, 2014
Seemed easy enough at first, rose fine but then sunk a lot after coming out the oven. The icing was a bit of a disaster, far far too runny, perhaps needs better instructions on how to make it because simply beating the ingredients together just made for a really runny mixture. Was also a bit dense. But im no expert baker and it tasted quite nice..
22nd Feb, 2014
Brilliant cake- and really easy to do. I substituted a few of the ingredients and only used half the blueberries and it still turned out really well. I also split the mixture into 2 separate slightly smaller tins which meant even once the blueberries had sunk there was still a spread through the depth of the cake. Only thing I would change would be to add some mascarpone to the icing to make it thicker and less sweet.
7th Dec, 2013
It turned out really great, however I used creme fraiche instead of sour cream.
Ells61's picture
20th Sep, 2013
I made this today for my mums birthday. I was slightly apprehensive about it due to the mixed reviews but it turned out fantastic! The ingredients was all 100% right and it tastes delicious. Definitely recommend this to people and will absolutely be making this again.
1st Sep, 2013
Fab cake. I added half the blueberries to the cake mixture and then pressed the rest into the top of the cake before cooking. Solved the problem of sunken blueberries! I made 3/4 of the frosting and found this was ample. Cooked perfectly in 50mins. Will definitely be making this one again.
3rd Jul, 2013
I have made this cake twice now and I am certain that it will feature in my kitchen many times in the future. The only mistake that I made the second time was using frozen berries (which I forgot to defrost) as the cake was very wet, taking longer to cook and was no as light tasting. Great for those special occasions.
10th Jun, 2013
A taste of more. Lovely and refreshing on a summers day.
12th May, 2013
Absoutely delicious !!! came out just as good as photo - loved by all


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