Blueberry Cake with Cream Cheese Frosting


My mother in law’s birthday is not until end Oct,  and since they came to visit us recently, we secretly planned a small dinner and I made this cake as a surprise – a little celebration since we could not be in Denmark for her real day. This is a scrumptious cake with blueberries and the wonderful topping of cream cheese goes really well together.

The original recipe is from BBC Good Food Magazine by Sara Buenfeld,  I adapted the cake slightly as I did not have sour cream, I used regular plain yogurt instead.

  • 175g soft butter
  • 175g golden caster sugar
  • 3 large eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 142ml carton soured cream or plain yogurt
  • 3x 125g punnets blueberries
  • Frosting:

  • 200g tub Philadelphia cheese
  • 100g icing sugar 
  • Method:

    Preheat the oven to fan160C and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper

    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 or yogurt, then stir in half the blueberries with a large spoon.

    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 the cake before frosting otherwise frosting will melt

    To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream or yogurt 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

    It fills the home with lovely vanilla and blueberry aroma!

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