Blueberry Sour Cream Cheese Cake

Blueberry Sour Cream Cheese Cake


Shopping List:

175 gr soft butter
175 gr golden caster sugar
3 large eggs, free range please
225 gr self-raising flour
1 teaspoon baking powder (backin Oetker)
2 teaspoons vanilla extract
142 ml soured cream
about 375 gr blueberries, half  for the cake, half for the frosting


Cake Frosting:

Philadelphia Cheese 200 gr
100 gr icing sugar



Preheat your oven to 180C.,  and grease or spray and line your 22 cm round (springform) tin.

Use the all in one method except  for the soured cream and use your electric mixer for 1 minute.
Now you beat in 4 tablespoons of the soured cream until well combined and then stir in the berries.

Pour this mixture into your prepared tin and bake into your preheated oven for about 50 minutes until your cake tester comes out clean. Let it cool for 10 minutes or so. Turn it out, take the paper off the bottom and let it cool further on your wire rack.

Frosting: Beat the cheese with the sugar and the remaining soured cream until creamy. Spread this over your totally cooled cake and scatter with the remaing half of of the berries. ( If you don't let your cake cool, the frosting will melt and it will turn into a disaster).

This lovely cake will stay fresh for 2 days or so in your fridge. Tip to serve: Bring it to room temperature for an hour before you serve a slice. A nice cup of espresso will complement the cake!

Excellent choice for a Ladies Circle coffee morning or as a dessert.

                                                              "Enjoy"