Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

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(186 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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Midgey14
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)
humble_macca
2nd Sep, 2012
4.05
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.
susieking
1st Sep, 2012
5.05
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!
cshawkins92
24th Aug, 2012
5.05
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
bananafeet
20th Aug, 2012
5.05
Idiot proof and really tasty!
beckybobs
18th Aug, 2012
4.05
Forgot to give it a rating, and to say that since the frosting is so great, I'd definately double it next time!
beckybobs
18th Aug, 2012
4.05
I encountered the same problems as another few reviewers, namely the cake didn't seem to rise. However this was not an issue; is did not turn out flat, and was cooked through in the 50 minutes stated. The texture is great, and as I had no vanilla extract I used lemon extract which works very well. Also added 60g very soft unsalted butter to the frosting which seems to help the mixture not separate.
mariab2
1st Aug, 2012
5.05
This was lovely. I dusted the blueberries with flour to try to stop them sinking - they still ended up in a layer near the bottom, but it was really nice anyway (and possibly nicer like that).
camelcart8
29th Jul, 2012
This is one of my favourite cakes I've ever made - so easy. Perfect for summer and a hit with the family! Will definitely make again and again.
tiapaul85
26th Jul, 2012
5.05
This is the best cake I've ever eaten in my whole life! And the best part is it was made by my husband seeing this recipe. Turned out so good that we could not believe we actually did it! Thank you so much! :) We changed a bit.. added other berries as well. Results are just perfect!

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