Best 3 Blueberry Soured Cream Cake With Cheesecake Frosting Recipes
Indulge in a delightful culinary journey with our irresistible Blueberry Soured Cream Cake adorned with a luscious Cheesecake Frosting. This delectable treat is a symphony of flavors and textures, featuring a moist and tender crumb, bursting with juicy blueberries, and topped with a creamy, velvety frosting that melts in your mouth. This recipe also includes variations for a classic Vanilla Cake and a zesty Lemon Cake, allowing you to explore a range of flavors. Whether you're a seasoned baker or just starting, our detailed instructions and helpful tips will guide you through each step, ensuring a perfect result every time. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure, creating a masterpiece that will impress family and friends alike!
Here are our top 3 tried and tested recipes!
BLUEBERRY SOURED CREAM CAKE WITH CHEESECAKE FROSTING
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
Provided by Sara Buenfeld
Categories Dessert, Dinner, Treat
Time 1h25m
Yield Cuts into 10 slices
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 469 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.93 milligram of sodium
BLUEBERRY SOURED CREAM CAKE WITH CHEESECAKE FROSTING
Make and share this Blueberry Soured Cream Cake with Cheesecake Frosting recipe from Food.com.
Provided by MarieRynr
Categories Cheesecake
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 461.1, Fat 26, SaturatedFat 15.8, Cholesterol 130.2, Sodium 229.6, Carbohydrate 51.2, Fiber 1.2, Sugar 30.6, Protein 6.8
BLUEBERRY SOUR CREAM CAKE
This is a recipe from my mom, more of a coffee cake, really. I remember enjoying it in the summer with blueberries we picked ourselves. Now when I make it, I remember my mom & those small kid days. I hope you will enjoy this recipe.
Provided by Judy from Hawaii
Categories Breads
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter& sugar.
- Add eggs one at a time, beating well after each addition.
- Sift dry ingredients together.
- Add gradually to egg mixture, alternating with sour cream, ending with flour.
- Stir in vanilla, then fold in blueberries.
- Pour into a greased& floured 9 by 13" pan.
- Bake at 325 for 45-50 minutes, or until cake tests done.
- Cool in pan for 10 minutes, then remove to rack for final cooling.
- (Or just leave in pan.).
Nutrition Facts : Calories 167, Fat 7.8, SaturatedFat 4.5, Cholesterol 46.1, Sodium 200.1, Carbohydrate 22.1, Fiber 0.7, Sugar 11.9, Protein 2.6
Tips:
- Use fresh blueberries for the best flavor. If you don't have fresh blueberries, you can use frozen blueberries that have been thawed and drained.
- Make sure the sour cream is at room temperature before you start baking. This will help it to blend smoothly into the batter.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Do not overbake, or the cake will be dry.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- If you don't have time to make the cheesecake frosting, you can use a store-bought cream cheese frosting instead.
Conclusion:
This blueberry-soured cream cake with cheesecake frosting is a delicious and easy-to-make dessert. It's perfect for any occasion, and it's sure to be a hit with everyone who tries it. The cake is moist and flavorful, and the frosting is rich and creamy. The blueberries add a pop of sweetness and color, and they make the cake even more delicious. If you're looking for a special dessert to make, this blueberry-soured cream cake with cheesecake frosting is the perfect choice.
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