Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

  • 1
  • 2
  • 3
  • 4
  • 5
(184 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
Save to My Good Food
Please sign in or register to save recipes.

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 egg
    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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
farrah07
23rd Jul, 2011
5.05
oh my oh my! well what can i say, this is possibly the best cake i have ever made, it tastes absolutely divine. I changed the blueberries for home grown black currants and had no vanilla essence so i used almond instead and i think it is actually better!
alclaire4
19th Jul, 2011
5.05
I haven't made a cake for years. I made it with some trepidation when it was my turn to be hostess for my bridge playing friends. It was a HUGE success - everybody loved it and came back for seconds. I sent the remainder home for my 4 grandchildren who also loved it. Will definitely be making this again - especially as it was so easy to make and looked stunning!
alclaire4
19th Jul, 2011
5.05
I haven't made a cake for years. I made it with some trepidation when it was my turn to be hostess for my bridge playing friends. It was a HUGE success - everybody loved it and came back for seconds. I sent the remainder home for my 4 grandchildren who also loved it. Will definitely be making this again - especially as it was so easy to make and looked stunning!
alclaire4
19th Jul, 2011
5.05
I haven't made a cake for years so with some trepidation made it for my bridge playing friends when it was my turn to be hostess. It was a Huge success - everybody loved it and came back for seconds.Sent the rest home for my grandchildren who also loved it. Will definitely be making this again.
rosalynp1
10th Jul, 2011
5.05
i used this recipe for a GCSE peice of cooking and it went perfectly!! Absolutely scrumptious!!! A******!! Thankyou! :-)
ror1983
7th Jul, 2011
I made this for dad's 65th birthday and he absolutely loved it... he said unfortunately so did everyone else! :o)
conroynicola
29th Jun, 2011
This is the best cake I have ever made- absolutely delicious - very moist and fruity- what a treat! Enjoy!
tc1980
27th Jun, 2011
3.05
This is not a bad cake at all. I substituted sugar for Splenda as I was catering for a diabetic on this occasion, and it turned out fine.
ldegraft
24th Jun, 2011
5.05
forgot to rate
ldegraft
24th Jun, 2011
5.05
I've made this cake a couple of time now and its been a roaring success. I add an extra egg and a little extra vanilla, plus a little lemon juice in the icing. I also use more fruit than the recipe says. I use a mix of blueberries & rasperries. I put about the amount the recipe asks for in the cake itself and then I pile the rest high on time in a beautiful fruity heap. Can't wait for red currents to be in season because I'll include them on top too for some extra ruby jewels. Word or warning, if you use low fat phil like I did by mistake, the icing will end up a little runny. I found it dribbled down the side a bit, but set when left in the fridge. My friends thought it was intentional and just added to the appeal :)

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.