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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16th Feb, 2012
I've made this cake twice and both times it was a great success. Recommended!
14th Feb, 2012
Made twice now and both times cake sank shortly after removing from oven, even baked for ten Min more second time round and still sank! So disappointing as made for a leaving cake for work colleague and for surprise for partner. Tasted ok, but more like a sponge pudding than a cake. Won't make again.
10th Feb, 2012
So easy and quick to make just love all in one mixtures, it's in the oven as we speak
5th Feb, 2012
Delicious, delicious, delicious!!!
29th Jan, 2012
Worked perfectly, after having frozen the sponge, and it was still moist a few days later
30th Dec, 2011
This cake is fantastic, I used frozen blueberries and was just as nice. Finished in a sitting!
20th Dec, 2011
It is such an easy cake, which really does wow and look exactly like the picture! Goes down well every time.
15th Nov, 2011
I made this cake today for a birthday tomorrow and it has cracked all over the annoying!
17th Oct, 2011
It was easy to make and turned out really yummy. Try making nice patterns out of the blueberries on the frosting to make it look pretty. :) Like someone suggested I added some raspberries into the mix and it worked really well.
16th Oct, 2011
Absolutely gorgeous cake - kinda like a really nice blueberry muffin with frosting on top. Don't be tempted to use low fat cheese for the frosting cos it'll probably go runny. Baked this for a dinner party and 4 of us scoffed the lot!


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