Notes from the Test Kitchen:
Attention blueberry lovers, this blueberry cake recipe is for you! Do not let all the steps scare you. It's a bit time consuming but the end product is beautiful and oh so yummy! The cake isn't overly sweet - nice and delicate. The cream cheese frosting is rich and delicious. The blueberry glaze, though, sets this over the top!
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.
Place 1 cup fresh or fresh frozen blueberries in a bowl and, toss with 1/8 cup flour, set aside.
In 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.
Add the eggs, one at a time and beat each in well. Add the vanilla extract and mix in well.
Add the flour and milk alternately, begin and end with flour.
Fold in blueberries, just to incorporate into batter.
Pour 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... don't 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.
Beat 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 don't want your frosting too thin. Continue until all powdered sugar is mixed in well, add vanilla and mix in well.
Once 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 don't worry about completely frosting the sides, I just kinda run the spatula around the edges and smooth the top nicely.
I 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).
Begin heating on medium heat, add the butter. Mix in well and bring mixture to a full rolling boil.
Combine 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.
Remove 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.
Let this mixture cool down. If it's 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.