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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13th Jul, 2012
I made this yesterday for my husband to take into work. All week people have been bring cakes in that he hasn't been able to eat, as he is coeliac. So I made this with gluten free flour, and I used lingonberries instead. He said it was delicous and all disappeared at coffee time!
12th Jul, 2012
I made this for a coffee morning; didn't have sour cream so used buttermilk instead and added some raspberries along with the blueberries. Turned out wonderfully moist though I did have to bake it for 15 minutes longer, probably because of the buttermilk; only disappointment was that most of the fruit sank to the bottom but, judging by the photo above, it looks like that's supposed to happen. The flavours and texture were so lovely, though that it really didn't matter. Easy, light, moist fruity cake which the icing complements perfectly.
29th Jun, 2012
I honestly can't sing the praises of this cake enough. I take it to all occasions, birthdays, barbecues, get togethers etc and everbody raves about it and wants the recipe!!
23rd Jun, 2012
This is one of my all-time favourite cake recipes and everyone who's ever tried it has absolutely loved it. I usually use a combination of raspberries and blueberries just because I like the splash of colour. It's moist, indulgent and the topping is perfect.
19th Jun, 2012
Really easy to make and absolutely delicious. After polishing off the remaining cake the day after, my two children wanted me to make another one that night ready for the next day. I used frozen blueberries in the cake itself and fresh on top. The blueberries in the cake did sink to the bottom but this didn't matter at all.
18th Jun, 2012
Had this cake made for me several times, finally got let into the recipe on here. Made it myself - surprised at how easy it was and how well it come out!! Now ive seen some ideas using raspberries i will defo try that!
13th Jun, 2012
So disappointed when I made this as it sank. I bake regularly and can only think that it might have been one of two things, oven temperature or the fact I changed the ingredients slightly (added an extra egg as suggested by some of you and used low fat yoghurt instead of sour cream). Having said all that it tasted delicious so will definitely try it again :-)
supaluc's picture
25th May, 2012
This was a ver delicious cake...i doubled the amount of blueberries and put them on top so when baked ran through the cake and not all at the bottom. Light, moist and lasted all of a day :-) I did however have a problem with the icing... used full fat cream cheese as normally more stable but it went to liquid so had to add butter and cornflour and lemon in a last minute rescue attemp...luckily it tasted great!
22nd May, 2012
This has to be the easiest cake I've ever made, took slightly longer to cook than stated, but I baked it at a lower heat because my oven is quite hot. Made this for an afternoon tea and it went down a treat, probably the highlight! It was absolutely delicious and disappeared in a flash. Will definitely make this again soon.
5th May, 2012
Just got this out the oven and its not risen and its sunk in. Did everything as directed.


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