Blueberry soured cream cake with cheesecake frosting

Blueberry soured cream cake with cheesecake frosting

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(233 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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25th Jun, 2020
My family and I love this cake. I'm not a baker but this has become my signature cake, I make it every year for my sons birthday. I double the sponge mixture to make a sandwich cake and put blueberry jam in the middle. I also add raspberries as well as blueberries to the top. This year my sister has asked me to make one for her birthday, I've added dark choc drops to the top too!! Not great for the waist line but cakes aren't suppose to be are they :)
27th May, 2020
Partner requests this each year for his birthday. He took some into work once and now his colleagues ask me to make it again! Always turns out quite dense in texture so definitely more like a desert and not a sponge cake.
Ayra Sajid's picture
Ayra Sajid
31st Mar, 2020
My all time favourite cake ! Lovely crumbly texture , perfect balance of vanilla and blueberries. Mum and I love to have it with tea.
16th Dec, 2019
Lovely cake. I've made a healthier version of this cake - cut sugar to 120g, butter to 100g + 35g thick natural yoghurt, and replaced soured cream in the cake mix with thick natural yoghurt. Added lots of blueberries to the mix as had a large pack in the fridge that did not get eaten and berries have gone soft. Did not bother with frosting as did not have much time, but it was delicious nevertheless - kids loved it! I did use a bigger tin to bake it in (24cm diameter) and it baked through perfectly in 50 mins at 150 degrees in my fan oven.
22nd Aug, 2019
Delicious cake! Very moist and a nice tang from the soured cream. I made a mascarpone buttercream for mine as I didn't have Philly to hand. Worked really well.
5th Jul, 2019
I received loads of compliments for this super simple cake. I creamed the butter and sugar and added vanilla, the eggs one at a time before folding in the dry ingredients and the sour cream. It was a lovely light cake. I took it out of the oven 4 minutes before the stated time, and it was cooked through really nicely in my oven. For the frosting, I whipped the philadelphia and sour cream with an electric beater, I slowly beat in icing sugar to taste (I didn't weigh it out, but I almost certainly put in less than recipe calls for). I sieved a tablespoon of blueberry jam to remove any bits, and mixed that in with half the frosting, so I had blue frosting and white frosting. I used these two colours to make an ombre effect on the cake, which looked really good. Would bake again and not change a thing.
22nd Jun, 2019
Perfect recipe that always results in a delicious cake. The fruit and topping work really well with the cake. Disappears very quickly at family events and parties.
4th Oct, 2018
this was absolutely gorgeous. Used aldi's cream cheese, frozen blueberries (defrosted). Initially made the mix blue, but when cooked it was fine. Everyone loved it.
Emma Caitlin's picture
Emma Caitlin
13th Jul, 2018
Loved this cake! The toppings are really delicious - cream cheese with a fresh burst of blueberries! So easy to make also... great for entertaining or a simple weekend bake!
20th Jun, 2018
This is a delicious cake. I think the recipe is misleading however because the ingredients lists a 142g pot of sour cream BUT only FOUR TABLESPOONS go into the cake. The rest is used in the topping. I wonder if some people have put It all in the cake. To stop the blueberries sinking I put half the cake mix in the cake tin then stir the blueberries into the mixture in the bowl before tipping this on top. Hope this helps


31st May, 2020
I've made this cake a couple of times now, following the recipe to the letter, but it's never risen well - can anyone hazard a guess as to why? I think that next time I will try creaming the butter and sugar first, adding the eggs one at a time, then folding in the dry ingredients. A shame because it always tastes great, but I wouldn't want to bring it as a gift because it just doesn't look quite right.
lulu_grimes's picture
7th Jun, 2020
Hi, The cake should rise well, but would work with the message you suggest, please let us know how you get on. Lulu
Ayra Sajid's picture
Ayra Sajid
31st Mar, 2020
Hiya Quick question Whats the best sour cream substitute for the recipe ? Also , I love the texture and flavour of this cake so much , would it be alright to use it as a Victoria sandwich cake , minus the blueberries ofcourse. I find the Victoria sponge to be a bit dense and I like the texture of this cake a lot more perhaps the sour cream lends it a great texture.
2nd Nov, 2019
Why does it ask for 142 mil soured cream when you only use 4 tablespoons in the recipe?
goodfoodteam's picture
9th Nov, 2019
Thanks for your question. The remaining soured cream goes into the frosting in step 4.
9th Jul, 2013
Hi, I've been asked by my friend to make this cake for her wedding (eek!) and I was thinking of ways to make it more 'dramatic'. Has anyone tried it either bigger or as a tiered cake? It's such a delicious cake but has looked a little flat when I've made it in the past. Any tips really appreciated as I'm a bit of an amateur baker!
24th Oct, 2015
Try it with blackcurrants . If you have surplus berries and do not want to make any more jam this is a very tasty way to eat them.Natural yoghurt seems to work well instead of the soured cream.
Ayra Sajid's picture
Ayra Sajid
31st Mar, 2020
Sour cream isn’t available in my country under circumstances. I hope we all stay safe. I was wondering what a good substitute would be for the sour cream. Would plain yoghurt work or Greek ? Also how about adding vinegar to milk ? What’s the best substitute that will work for this recipe ?
3rd Jun, 2015
To prevent the blueberries from sinking, lightly dust them with flour and add to the cake mix once it's in the tin. Gently press the blueberries until they are mostly submerged under the mix. Some will still sink, but some will stay nearer the top. Mixing the soured cream in with the rest of the ingredients, rather than separately at the end, seems to work well, too. Also, I find the icing too runny, so I use 200g of icing sugar (Silver Spoon or Sainsbury's own works best) and 90g of mascarpone with 1/4 -1/2 teaspoon of vanilla essence.
26th Jul, 2014
Keep this in the fridge as it goes mouldy pretty quickly!
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