Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

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(192 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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18th Aug, 2012
Forgot to give it a rating, and to say that since the frosting is so great, I'd definately double it next time!
18th Aug, 2012
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.
1st Aug, 2012
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).
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.
26th Jul, 2012
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!
18th Jul, 2012
Made this twice now & such a winner both times! Minimum effort for maximum taste reward. Made yesterday for end of term party, had hoped there would be some left to bring home! & was asked couple of times for recipe. I didn't put blueberries on top as I feel this would make it clumsy to eat; instead I grated orange zest on top& it was lovely. The first time I made it, I froze half of it uniced & it was still good defrosted ( didn't even bother to make more icing) I used to say I couldn't make cakes - seems I have found one that I can!
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.


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