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Soured Cream & Blueberry Cake

A quintessential British Afternoon tea cake or impressive dessert

Serves: Serves 10
Ready in: Prep: 25- 30 minutes Cook: 50 minutes


175g Devonshire Butter, softened
175g golden caster sugar
3 large eggs
225g self-raising flour
1 tsp baking powder
2 tsp vanilla extract
1 jar 170g/6oz Soured Cream
3 x 125g punnets blueberries

Cheese frosting:
200g Philadelphia cheese
100g icing sugar


1. Preheat the oven to fan 180°C/350°F/gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper
2. 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.
3. Mix in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
4. Tip the mixture into the tin and spread it level. 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.

Cheese frosting:
1. Beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy.
2. 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.

Bring it to room temperature before serving and serve a slice with a cup of English tea.