Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

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(204 ratings)

Prep: 25 mins - 35 mins Cook: 50 mins

Easy

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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Ingredients

  • 175g soft butter
    Butter

    Butter

    butt-err

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

  • 175g golden caster sugar
  • 3 large eggs
    Eggs

    Egg

    egg

    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
    Blueberry

    Blueberry

    bloo-bear-ee

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

Cheesecake frosting

  • 200g tub Philadelphia cheese
  • 100g icing sugar

Method

  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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alison's picture
alison
22nd Aug, 2008
Yum Yum Yum, very easy to make and often requested. Great warm and needs to be at room temperature to enjoy not chilled.
blulou
20th Aug, 2008
5.05
top rating too
blulou
20th Aug, 2008
5.05
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!
emilysexton
18th Aug, 2008
5.05
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)
porkchop99
13th Aug, 2008
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!
hevonly
28th Jul, 2008
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......
pangswe
18th Jul, 2008
5.05
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.
bluesnicket
4th Jul, 2008
5.05
Made this again but this time in a smaller tin so it came out taller. Great recipe.
cpthea
27th Jun, 2008
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.
fluffyblueberry
20th Jun, 2008
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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