Blueberry Soured Cream Cake with Cheesecake Frosting

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READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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