Gluten-Free Guru

Blueberry Cake


  • 175g Soft butter
  • 175g sugar
  • 3 Large eggs
  • 225g GFG Self raising flour
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 142ml carton soured cream
  • 3 x 125g punnets of blueberries


For the icing

  • 200g Philadelphia cheese
  • 100g Icing sugar
Oven: 180C


  1. Beat butter, sugar, eggs and flour with wooden spoon for 2-3 minutes, then with electric beater for 1-2 minutes.
  2. Add 4 tbsp soured cream, beat, stir in blue berries with a wooden spoon.
  3. Add baking powder and vanilla essence.
  4. Bake for 50 minutes at 180C



  1. Beat soft cheese with icing sugar and remaining soured cream in a bowl until smooth and creamy.
  2. 2. Spread on the cake.
  3. 3. Scatter remaining blueberries on the cake.


Store in the fridge.