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                             


1. Bake in a 350 degree preheated oven.

Grease and flour 2 9-inch cake pans.

2. Place 1 cup fresh or fresh frozen blueberries in a bowl and, toss with 1/8 cup flour, set aside.

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 in well.

4. Add the eggs, one at a time and beat each in well. Add the vanilla extract and mix in well.

5. Add the flour and milk alternately, begin and end with flour.

6. Fold in blueberries, just to incorporate into batter.

7. 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.

Blueberries tend to settle on the bottom when making a layer cake, so immediately turn layers onto wire cooling racks and remove pans... let cool before frosting.

8. 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.

9. 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.

10. Let blueberries soak in the juices and sugar. Put blueberries in juice mixture into a small boiler.

11. Begin heating on medium heat, add the butter. Mix in well and bring mixture to a full rolling boil.

12. 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.

13. Remove from heat. Mixture should thicken to a nice thick blueberry sauce with nice whole blueberries in it. Mix carefully to not smash berries.

14. Let this mixture cool down for at least 25 minutes. Then, carefully begin adding the blueberry glaze to the cake top. 


Formulation provided by Debbie Bankston