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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28th Sep, 2011
I made this for a charity cake stall and it was a big hit. It was very easy to make, lovely & moist and tasted gorgeous. But it did take a lot longer to cook than 50 minutes. I used frozen blueberries which were ok in the cake but didn't look so good on top! I will definitely use fresh fruit next time. I also used a traditional "carrot cake frosting" (butter, icing sugar and cream cheese) and not the sour cream version stated. Yummy.
hobbychef's picture
11th Sep, 2011
This was so simple to make and tasted wonderfully moist. Got a big thumbs up from my guests for the soft cheese frosting too.
26th Aug, 2011
I used blackberries instead of blueberries the second time I made this and both times the cake was delicious!
25th Aug, 2011
made this for my friend birthday, and everyone love it. but i reduce the sugar as our taste of sugar is lower here. another friend of mine, took this recipe to make cupcake and it look so pretty and taste as delicious. you can add in other berries like raspberry too for a more colourful decor and flavour
24th Aug, 2011
I made this with a mixture of raspberries and blueberries and it was delicicious! My mother in law asked me to make it for a coffee morning she was having and was asked many times for the recipe. The fruit did sink a little so I tried coating it in flour and believe it made a small difference. If anyone knows another way to stop it sinking please post? Thanks
20th Aug, 2011
Absolutely delicious - Made it for a friends birthday and everyone complemented it! I made it with Blueberries and Raspberries for extra colour. Super easy :)
16th Aug, 2011
Repleaced 1 punnet of Blueberries with Raspberries and was devine. Repeat order. Delicious and moist and went down a treat. Down fast too.
9th Aug, 2011
really tasty easy cake - not too sweet either!
3rd Aug, 2011
made this for the first time and agree, definitely a good way to get into someone's good books! Blueberries settled nicely at the bottom of the cake and the frosting was delicious too! Needed a bit longer in the oven though, I would say 1 hr 20minutes
24th Jul, 2011
This a very unusual cake recipe but comes out wonderfully and is really simple to make :)


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