Blueberry Soured Cream Cake With Cheesecake Frostin

Name: Blueberry Soured Cream Cake With Cheesecake Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces soft butter; 6 ounces golden caster sugar; 3 eggs; 8 ounces self raising flour; 1 teaspoon baking powder; 2 teaspoons vanilla extract; 1 (142 ml) carton sour cream; 1 1/2 cups blueberries; For the Frosting; 8 ounces cream cheese; 4 ounces icing sugar

Servings: persons

1
Heat oven to 325*F (160*C).
2
Butter and line the base of an 8 inch round loose bottomed cake tin.
3
Beat together the butter, sugar, eggs, flour, baking powder and vanilla in a bowl for 2 minutes with an electric mixer.
4
Beat in 4 TBS sour cream and stir in half the blueberries with a large spoon.
5
Tip the cake mixture into the prepared tin and spread level.
6
Bake for 50 minutes until risen, firm to the touch and springs back when lightly touched.
7
Cool for 10 minutes, remove from the tin, peel off lining and cool on a wire rack.
8
For the frosting, beat together the cream cheese, icing sugar and remaining sour cream in a bowl until smooth.
9
Spread over the top of the cooled cake.
10
Scatter with the remaining berries.
11
The cake will keep in the fridge for a couple of days.
12
Bring to room temperature for about 1 hour before serving.

1175

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces soft butter, 6 ounces golden caster sugar, 3 eggs, 8 ounces self raising flour, and more.

Yes, Blueberry Soured Cream Cake With Cheesecake Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Soured Cream Cake With Cheesecake Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions