Blueberry Soured Cream Cake With Cheesecake Frosting Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
• In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
• In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
• Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

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.