Blueberry Cream Cake | Just A Pinch Recipes
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...
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Cooking tools:
- Oven
- Cake pan
- Cooling rack
- Mixing bowl
- Hand mixer
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
Ingredients
- 1 stick(s) butter, room temperature
- 3/4 cup(s) granulated sugar
- 1 1/2 cup(s) self-rising flour
- 2 large eggs, room temp
- 1/2 cup(s) milk, slightly warmed
- 3 tablespoon(s) sour cream, room temp
- 1/2 teaspoon(s) pure vanilla extract
- 1 cup(s) fresh or frozen blueberries
- 1/8 cup(s) self-rising flour
- ## FROSTING
- 6 ounce(s) cream cheese, softened
- 1 tablespoon(s) butter softened
- 1 box(es) powdered sugar (about 3 1/2 cups)
- 1 tablespoon(s) milk
- 1/4 teaspoon(s) vanilla extract
- ## GLAZE
- 1 cup(s) blueberries, thawed if frozen
- 1/4 cup(s) orange juice
- 2 tablespoon(s) lemon juice
- 1/3 cup(s) granulated sugar
- 1 teaspoon(s) butter
- 1/8 cup(s) cold water
- 1 tablespoon(s) corn starch, mixed well into the cold water
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