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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8th Jun, 2011
Lovely cake, made with raspberries. Yum. Only problem was the icing. I did it just as described in the recipe and it turned out exceptionally thin, more like glacé icing. Tried refrigerating the icing before spreading but this didn't seem to work either. Can anybody help as I would like to make this again but more successfully!
25th May, 2011
went down a storm!!
jojomid's picture
22nd May, 2011
I've been wanting to make this recipe for ages and yesterday I finally did. It was a very simple recipe to follow with very great results. The cake was moist but not soggy or stodgy and not overly sweet. The sour cream was the perfect ingredient. It got rave reviews from all that tasted it. Very cheap recipe for me to make as well as I used blueberries that were picked here locally by my father! I'll be making this recipe again for other occassions for sure!
15th May, 2011
A lovely light cake, which looked very impressive. A great way of using up left over blueberries!
2nd May, 2011
This recipe is incredible - easy, delicious and beautiful. It's my favourite cake in the world!
27th Apr, 2011
This cake is TO DIE FOR!! It is officially the most favourite cake at my work and I am asked to make it for every birthday. I make the cake exactly as stated in the recipe - there is no need to make any changes, it is perfect!
9th Apr, 2011
Very impressive, used it on Christmas day as alternative dessert.
2nd Apr, 2011
Very delicious!! I made this cake for a bake sale at work for Comic Relief and again a week later for my family and everybody loved it... I got complimented for making this and was told this was the best ever cake that I had baked. The blueberries on top made it look really pretty:)
31st Mar, 2011
Lovely cake, I made it for a friend's leaving party and it went down a treat!
28th Mar, 2011
A stunning cake. Will be making this one again.


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