Blueberries and Cream Cake

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh or frozen
  • 1 cup Blueberries

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 box Powdered sugar
  • 1 5/8 cup Self rising flour
  • 1 1/8 cup Sugar
  • 1/2 tsp Vanilla extract, pure
  • 1/4 tsp Vanilla extract

• Drinks

  • 1/4 cup Orange juice

• Dairy

  • 1 stick Butter
  • 1 1/3 tbsp Butter
  • 6 oz Cream cheese
  • 9/16 cup Milk
  • 3 tbsp Sour cream

• Liquids

  • 1/8 cup Water

Found on justapinch.com

Description

Ingredients

• 1 stick butter, room temperature
• 3/4 c sugar
• 1 1/2 c self-rising flour
• 2 eggs, room temp
• 1/2 c milk, slightly warmed
• 3 Tbsp sour cream, room temp
• 1/2 tsp pure vanilla extract
• 1 c fresh or frozen blueberries
• 1/8 c self-rising flour
• 6 oz cream cheese, softened
• 1 Tbsp butter softened
• 1 box powdered sugar (about 3 1/2 cups)
• 1 Tbsp milk
• 1/4 tsp vanilla extract
• 1 c blueberries, thawed if frozen
• 1/4 c orange juice
• 2 Tbsp lemon juice
• 1/3 c sugar
• 1 tsp butter
• 1/8 c cold water
• 1 Tbsp cornstarch, mixed well into the cold water

Directions

• 1Bake in a 350 degree preheated oven. Grease and flour 2 9-inch cake pans. I have not used the flour spray with this cake, as grease and flour were recommended to me for this type of cake. I took a scratch cake mix recipe and tweaked it for my own use. 2Place 1 cup fresh or fresh frozen blueberries in a bowl and, toss with 1/8 cup flour, set aside. 3In a separate bowl, cream the butter well. Add sugar and cream until light and fluffy, about 3 to 5 minutes. Add the sour cream and beat in well. 4Add the eggs, one at a time and beat each in well. Add the vanilla extract and mix in well. 5Add the flour and milk alternately, begin and end with flour. 6Fold in blueberries, just to incorporate into batter. 7Pour batter into prepared pans and bake approx 20 minutes, depending on pans used. Cake will be a light golden brown across the top and begin pulling from edge slightly... dont over bake. My blueberries tend to settle on the bottom when making a layer cake, so I immediately turn my layers onto wire cooling racks and remove pans... let cool before frosting. 8Beat the cream cheese well. Add the butter and beat in well. Begin beating in the powdered sugar about a cup at a time. When mixture gets too stiff, add milk about 1/2 tablespoon at a time. You may or may not use all the milk. You dont want your frosting too thin. Continue until all powdered sugar is mixed in well, add vanilla and mix in well. 9Once cake is cooled, carefully spread 1/2 the frosting over the bottom layer. Add top layer and spread remaining frosting over the top layer. I dont worry about completely frosting the sides, I just kinda run the spatula around the edges and smooth the top nicely. 10I begin by letting my blueberries soak in the juices and sugar. Put blueberries in juice mixture into a small boiler (I use a small non-stick boiler for this). 11Begin heating on medium heat, add the butter. Mix in well and bring mixture to a full rolling boil. 12Combine cornstarch and water in a separate bowl and mix well. Add the cornstarch mixture to the berries. Mix in well and quickly. Boil about another minute or so. 13Remove from heat. Mixture should thicken to a nice thick blueberry sauce with nice whole blueberries in it. You do not want to smash your berries up, so mix carefully. 14Let this mixture cool down. If its too hot when you try to pour it over your cake, it will all run off. You want it to settle all over the top, with minimal run off the sides. I let mine cool at least 25 minutes until I could taste the sauce with a spoon and it not burn my mouth. Then carefully begin adding the blueberry glaze to the cake top. I used a tablespoon so I could completely get the top coated like I wanted, then I begin letting it run over the edges for a nice drizzled look.