Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

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(193 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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29th Oct, 2012
Perfect.. I wish I could post a picture- turned this into an anniversary cake and mixed it with raspberries.
22nd Oct, 2012
This is the first cake I have ever baked and it was beautiful. I made it as a dessert for a dinner party and it went down a storm, very easy to do but has real impact! Will definitely be doing it again...added raspberries which worked really well
7th Oct, 2012
I used lemon glacé icing on top which was delicious! Great cake, very easy to make, might use a deeper tin next time as it got quite large in the oven!
3rd Oct, 2012
I made this for my friend's birthday and everybody loved it :)
27th Sep, 2012
I found that the cake didnt rise as much as it looks in the photo but perhaps this is something I failed to do? Everyone seemed to like it! I've never used sour cream before and I think to suit my personal taste, I would use less in the cream cheese frosting.
25th Sep, 2012
This cake is so easy and tastes amazing! The guys in work are demanding I make it on a daily basis, and my dad adores it!!! Winner cake :0)
2nd Sep, 2012
I've made this a few times. First time worked perfectly and tasted amazing. The frosting is SO good! Second time the centre didn't seem to cook properly even with lots more time?! Probably something I did! Recently did this as cupcakes which worked really well.
1st Sep, 2012
I made this for my mum's birthday dinner and it has a real wow factor! Not only does it taste great but it looked really impressive and was very easy to make! One tip, the recipe isn't that clear as to how much sour cream to use in the frosting, start off with one table spoon and then add another once its mixed in. You're after quite a thick cream otherwise it starts running off the edge of the cake. Enjoy!
24th Aug, 2012
I made this cake and it tasted delicious. I did cook it for an extra 20 minutes though as it wasn't cooked by 50 minutes, and it was perfectly moist. My blueberries sank to the bottom of the cake but to the sides! What I would suggest is when putting the icing on, wait for the first 'layer' to set and then add the rest (I didn't use all my icing as it looked like there was too much) and then add the blueberries. Does take some patience though! Good recipe, thoroughly recommend
20th Aug, 2012
Idiot proof and really tasty!


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