Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

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(188 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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supaluc's picture
supaluc
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!
deelewis0
22nd May, 2012
5.05
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.
janeduncanl
5th May, 2012
3.05
Just got this out the oven and its not risen and its sunk in. Did everything as directed.
smacleod
24th Apr, 2012
I have made this cake several times and everyone who has tried it has loved it. One of my friend's loved it so much she has asked me to make it as a tier for her wedding cake (eeek!) I was wondering if anyone could tell me how to increase the measurements for a 12'' cake (34.5cm))?
smith32
11th Apr, 2012
Used frozen fruits of the forest berries from Asda instead of blueberries (just stirred them straight in). Then used double (rather than sour) cream for the topping and defrosted berries for the topping. Went down a treat over Easter!
weeblondee
8th Apr, 2012
I added a couple of tablespoons of lemon curd and the zest of one lemon to the sponge before splitting the batter into two tins. I then sandwiched them back together with my homemade lemon curd in the middle, it was divine! The only thing I didn't think was thick enough was the cheesecake topping, so I used my fail proof cream cheese topping from hummingbird bakery book, 300g icing sugar, 125g cream cheese and 50g soft butter and also added the juice of the lemon.... What a delight!
karenls
8th Apr, 2012
5.05
Made this today for Easter lunch. Really nice! Agree that it needed longer cooking time. After 50 mins at 160C I covered the top with greasepoof paper for another 15 mins.
janscott1980
24th Mar, 2012
5.05
This went down a treat with my guests and was simple to make. The icing didn't really set but was nevertheless delicious with grated lemon zest mixed in
ttxln2
23rd Mar, 2012
5.05
Totally love this cake! Have made twice now, second time with buttermilk as forgot to buy soured cream and worked just fine. Defnitely takes longer to cook, unless you split the mix between 2 900g loaf tins.
evalazarus
18th Mar, 2012
5.05
Oh...I have also made this cake twice it has total wow factor and is soooooooooooooooooo easy!!

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