blueberries and cream cake

How To Make blueberries and cream cake

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  Step 1
  Bake 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.
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  Step 2
  Place 1 cup fresh or frozen blueberries in a bowl and toss with 1/8 cup flour, set aside.
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  Step 3
  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 it in well.
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  Step 4
  Add the eggs, one at a time, and beat each in well. Add the vanilla extract and mix well.
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  Step 5
  Add the flour and milk alternately, begin and end with flour.
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  Step 6
  Fold in blueberries, just to incorporate into the batter.
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  Step 7
  Pour batter into prepared pans and bake for approximately 20 minutes, depending on the pans used. Cake will be a light golden brown across the top and begin pulling from the 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.
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  Step 8
  Beat the cream cheese well. Add the butter and beat well. Begin beating in the powdered sugar about a cup at a time. When the 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 the powdered sugar is mixed in well, and add vanilla and mix in well.
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  Step 9
  Once the cake is cooled, carefully spread 1/2 of the frosting over the bottom layer. Add the top layer and spread the 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.
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  Step 10
  I begin by letting my blueberries soak in the juices and sugar. Put blueberries in the juice mixture into a small boiler (I use a small non-stick boiler for this).
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  Step 11
  Begin heating on medium heat, and add the butter. Mix in well and bring the mixture to a full rolling boil.
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  Step 12
  Combine corn starch and water in a separate bowl and mix well. Add the cornstarch mixture to the berries. Mix well and quickly. Boil for about another minute or so.
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  Step 13
  Remove from heat. The 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.
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  Step 14
  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 runoff on the sides. I let mine cool at least 25 minutes until I could taste the sauce with a spoon and it would 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 began letting it run over the edges for a nice drizzled look.
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