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Blueberry Soured Cream Cake with Cheesecake Frosting

Bear with us: GoodFood Magazine calls this an American-style cake. But, really?!? Except for the fact that the cream cheese is called ‘Philadelphia soft cheese’ in the ingredients list, how is this not a British cake? The recipe calls for golden caster sugar and self-rising flour, two items rarely called out in American cakes; it incorporates fresh fruit, ditto; and, in typically British fashion, the frosting does not cover the sides of the cake. We think this is, without a doubt, a very British cake, and a delightful one at that. Moreover, it’s one you’re certain to enjoy!

Blueberry Soured Cream Cake with Cheesecake Frosting

6 oz. butter, softened (12 tbs.)
6 oz. golden caster sugar (about 1 cup)
3 eggs
8 oz. self-rising flour (scant 2 cups)
1 tsp. baking powder
2 tsp. vanilla extract
½ cup sour cream, divided
15 oz. blueberries (about 3 ½ cups)

For the frosting:

7 oz. Philadelphia soft cheese (cream cheese)
4 oz. confectioner’s sugar (1 cup plus 3 tbs.), sifted

Heat the oven to 350°F. Butter and line the base of a 9” round loose-bottomed cake tin (springform pan) with parchment.

Put the butter, sugar, eggs, flour, baking powder, and vanilla in a bowl. Beat well with a wooden spoon for 2-3 minutes or with an electric mixer for 1-2 minutes, until lighter in color. Beat in ¼ cup of the sour cream, then stir in 2 ¼ cups of the blueberries with a large spoon.

Tip the cake mixture into the tin and spread level. Bake for 50 minutes until risen, firm to the touch and springs back when lightly pressed. Cool for 10 minutes, remove from the tin and peel off the lining. Cool on a wire rack.

For the frosting, beat together the cream cheese, confectioner’s sugar, and remaining ¼ cup sour cream in a bowl until smooth. Spread over the top of the cooled cake (the frosting will melt if the cake is warm) and scatter with the remaining blueberries. 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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