Cream cheese frosting


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Can you put frozen blueberries in the cake batter?

We’ve gone for fresh blueberries in this recipe and recommend buying when in season as they will be at their best. If you want to use frozen blueberries though, don’t thaw them first as this will leave streaks of juice in the batter and make it soggy. Instead, measure the blueberries out and toss with some flour, then return to the freezer until needed. Put them in the cake batter and add 5-10 mins to the baking time, until a skewer poked into the cake comes out clean.

How do you stop blueberries from sinking in the cake?

Coating the blueberries in flour will help keep them suspended. If you find that the berries are still sinking, try scattering them on top of the cake batter (rather than just stirring in), as it will give them more chance to remain higher in the sponge whilst baking.

Why is soured cream used in the cake?

Soured cream has a slightly thicker consistency compared to milk that makes the batter thick enough to suspend the blueberries whilst still resulting in a fluffy texture.

How to make the cream cheese frosting

The frosting in this recipe is made by beating together full-fat cream cheese with icing sugar and soured cream in a bowl until smooth and creamy. The mixture is slightly lighter in texture than regular cream cheese, which typically also includes butter.

How to ice the cake

It is important to wait until the cake is sufficiently cooled before decorating with the frosting, otherwise this will melt and run down the sides. Spread over the cream cheese mixture using a palette knife if you have one to ensure even distribution. This recipe also suggests scattering some more blueberries on top of the frosted cake for a final fruity embellishment.

How long will the cake keep?

The cake can be stored, chilled, for up to three days. When you want to serve, take out of the fridge and leave for around an hour to warm to room temperature. You can freeze the sponge before it’s been decorated, making sure it’s fully covered to prevent freezer burn. To defrost leave it covered at room temperature overnight.

Can I make the cake in advance?

You can make all the components in advance and put them together on the day you need it. Make the sponge the day before, making sure it’s covered in an airtight container to prevent it from drying out. The icing can be made and stored for up to three days in an airtight container in the fridge, and beaten before using to decorate.

Can blueberry cake be made vegan?

Unfortunately it can’t be made vegan due to the eggs in the cake, but try our vegan lemon cake recipe and add some blueberries – just give it an extra 15 mins of cooking time.

Recipe from Good Food magazine, May 2003


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