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This recipe is classed as easy

Rating 3.03 / 5 (481 votes)

Prep time:
30 min
Cook time:
50 min

Bill Granger’s squidgy blueberry cake comes with an optional carrot cake-style frosting of sugary cream cheese and lemon zest


1. Preheat the oven to 180C/160C fan/gas 4. Grease a 23 x 33cm baking tin and line with baking paper. Mix the soured cream with the bicarbonate of soda in a large mixing bowl and set aside for 5 minutes.

2. Beat the butter and sugar together in a separate mixing bowl until light and creamy. Add the lemon zest and vanilla, and beat to combine. Beat in the eggs, one at a time, then add to the soured cream mixture and mix until evenly combined.

3. Put the blueberries into another bowl and toss with a little of the flour.

4. Sift the rest of the flour and baking powder over the cake mixture and carefully fold in with a large metal spoon until just combined. Gently fold through the blueberries.

5. Spoon the mixture into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin for 10 minutes, then turn out and cool on a wire rack.

6. To make the frosting: (if required) beat the cream cheese, butter, lemon zest, vanilla and lemon juice together in a bowl until light and fluffy, then mix in the icing sugar until smooth.

7. Top the cooled cake with the frosting, or serve it plain if you prefer.


For the cream cheese frosting (optional)

  • 250 g cream cheese, at room temperature
  • 100 g butter, at room temperature
  • 1 tsp finely grated lemon zest
  • 1 tsp natural vanilla extract
  • ¼ lemons, juice only
  • 250 g icing sugar, sifted

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Latest Comment


Delicious - and also works if you use blackberries instead of blueberries. The first time I made it I completely messed up the recipe and didn't add the sour cream until last and it still worked nicely!

CatherineM941 CatherineM941  Posted 14 Jul 2011 11:20 PM

Yummy - enjoyed by all the family.

UK Style user UK Style user  Posted 19 Mar 2010 8:41 AM