I was searching high and low for a blueberry cake recipe for Allan's birthday as he had specially requested/ hinted for one. I found a couple of recipes which included blueberry cheesecake brûlée (I didn't pick this because it is served in a cup and really hard to bring it to office), blueberry crumble, and other blueberry cakes. After some discussion with his dearest fiancée, she picked this recipe... especially for him. I hope he likes it and the taste won't disappoint him.
The sponge had such a lovely vanilla flavour that it would still have been nice even without the blueberries on top. The cake turned out to be moist and had a lovely smooth texture; which is perhaps due to the sour cream.
When the cake eventually came out of the oven we couldn't wait to give it a try. Of course we had to wait a while for it to cool down first. So when it was ready, we quickly got a bite-sized slice each. It was terrific! In the first taste, the blueberries' flavour burst into the mouth and then quickly followed by the creamy taste of the sponge filling. This cake is delicious and will go well with a cup of tea, or served as an impressive dessert.
Recipe: Blueberry Cake with Cheesecake Frosting
Makes: 22cm round cake tin (about 10 slices)
• 175g soft butter
• 175g golden caster sugar (i use 150g)
• 3 large eggs
• 225g self raising flour
• 1 tsp baking powder
• 2 tsp vanilla extract
• 142ml carton soured cream
• 3 x 125g punnets blueberries (you can mix with raspberries too)
• 200g tub Philadelphia cheese
• 100g icing sugar (i use 90g)
1. Preheat the oven to fan 160C / conventional 180C /gas 4.
2. Butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper.
3. 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.
4. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
5. Tip the mixture into the tin and spread it level.
6. 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.
7. 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.
The End result is fantastic!! Allan & Ling loved it and I received lots of good compliments from my colleagues. People even asked where we purchased this cake from! Maybe I should open a shop. Share your thoughts with us, and the results, if you have tried this recipe.
This recipe can be used to make cupcake too. Do visit Cuisine Paradise and see how she twisted the recipe to beautiful cupcake.