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Sugar-Crusted Blueberry Cake with Sour Cream Glaze

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Sugar-Crusted Blueberry Cake with Sour Cream Glaze | Blueberry Cake Recipe | Blueberry Cake with Sour Cream Glaze | Blueberry Crumb CakeHave you ever had a recipe “fail” turn into one of your best recipes ever?  That is exactly what happened with this cake.    My plan was to bake a blueberry buckle, but then realized I didn’t have the requisite springform pan.  I thought I’d improvise and add the streusel topping to the bottom of the pan first, with the intention of turning it into an upside-down blueberry cake, but then I waited too long to flip it after taking it out of the oven.  Some of the topping stuck to the pan, which made the cake look awful, even though it was still perfectly edible.

DIG DEEPER


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I probably would’ve simply just cut it up and served it as-is to my own family, but since I was planning to take it over to some friends, I knew I needed to do something to make it look pretty.  I scraped the stuck portions of crust back onto the cake, then back right side up onto the plate, so that the streusel topping was now a sugar crust, then whipped up a quick sour cream glaze to spread over top.

I was a little hesitant to bring it, but apparently 2 wrongs do sometimes make a right, because both our friends AND my normally non-dessert-loving husband raved about the perfect combination of the tart blueberries, sweet crunchy crust and cool sour cream topping.  I really knew I had struck gold when Princess–who doesn’t even like blueberries–asked if I would make it for her birthday cake.  Apparently this is one “mistake” that will be repeated a lot more often!

Sugar-Crusted Blueberry Cake with Sour Cream Glaze | Blueberry Cake Recipe | Blueberry Cake with Sour Cream Glaze | Blueberry Crumb Cake

Here is what you need:

1 stick unsalted butter, softened and divided (plus more for greasing pan)
3/4 cup + 1/3 cup sugar, separated
1 egg
2 + 1/3 cups flour, separated
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup milk
3 cups blueberries
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup sour cream
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon baking soda

Sugar-Crusted Blueberry Cake with Sour Cream Glaze | Blueberry Cake Recipe | Blueberry Cake with Sour Cream Glaze | Blueberry Crumb Cake

Step 1: Preheat oven to 375 degrees; liberally grease round cake pan with butter.

Sugar-Crusted Blueberry Cake with Sour Cream Glaze | Blueberry Cake Recipe | Blueberry Cake with Sour Cream Glaze | Blueberry Crumb Cake

Step 2: Beat 1/2 stick butter with 3/4 cups sugar until fluffy, approximately 2-3 minutes.  Add egg and beat 1 minute more.

Sugar-Crusted Blueberry Cake with Sour Cream Glaze | Blueberry Cake Recipe | Blueberry Cake with Sour Cream Glaze | Blueberry Crumb Cake

Step 3: Mix together 2 cups flour, salt, & baking powder.

Sugar-Crusted Blueberry Cake with Sour Cream Glaze | Blueberry Cake Recipe | Blueberry Cake with Sour Cream Glaze | Blueberry Crumb Cake

Step 4:  Add 1/2 of flour mixture and half of milk to egg mixture; mix just until blended.  Add remaining flour and milk; mix again, just until blended.  Batter will be thick.

Sugar-Crusted Blueberry Cake with Sour Cream Glaze | Blueberry Cake Recipe | Blueberry Cake with Sour Cream Glaze | Blueberry Crumb Cake

Step 5:  Add blueberries to batter and carefully mix in with a spatula, being careful not to mash the berries.

Sugar-Crusted Blueberry Cake with Sour Cream Glaze | Blueberry Cake Recipe | Blueberry Cake with Sour Cream Glaze | Blueberry Crumb Cake

Step 6: Blend remaining half stick of butter, 1/3 cup of sugar, 1/3 cup of brown sugar, flour, and cinnamon in small bowl until crumbly.  Layer crumb mixture at bottom of the pan.

Sugar-Crusted Blueberry Cake with Sour Cream Glaze | Blueberry Cake Recipe | Blueberry Cake with Sour Cream Glaze | Blueberry Crumb Cake

Step 7:  Pour blueberry batter carefully over crumb mixture, then spread out evenly with spatula.  Tap pan gently on counter to release air bubbles.  Bake for approximately 45-50 minutes, until knife inserted in middle comes out clean.

Sugar-Crusted Blueberry Cake with Sour Cream Glaze | Blueberry Cake Recipe | Blueberry Cake with Sour Cream Glaze | Blueberry Crumb Cake

Step 8: Remove from oven.  Loosen sides with knife, then invert cake immediately onto plate.  Let cool upside down for 10 minutes.

Sugar-Crusted Blueberry Cake with Sour Cream Glaze | Blueberry Cake Recipe | Blueberry Cake with Sour Cream Glaze | Blueberry Crumb Cake

Step 9:  In small bowl, whisk together 1/2 cup powdered sugar, 1/2 cup sour cream, 1/2 teaspoon vanilla, & 1/4 teaspoon baking soda to make glaze.  Flip cake again onto serving plate, then carefully spread glaze over top of cake.  Serve warm, if desired, or refrigerate and serve chilled.  (We liked it best chilled!)

Sugar-Crusted Blueberry Cake with Sour Cream Glaze | Blueberry Cake Recipe | Blueberry Cake with Sour Cream Glaze | Blueberry Crumb Cake

Sugar-Crusted Blueberry Cake with Sour Cream Glaze | Blueberry Cake Recipe | Blueberry Cake with Sour Cream Glaze | Blueberry Crumb Cake

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Have you ever had a recipe fail?  How did you salvage it?

29 Comments

  1. That looks amazing! I love when mistakes turn into total home runs. Thanks for sharing on Simple Supper Tuesday.

  2. May 29 at 10:26AM

    Looks delicious! I love blueberries, so I’m going to have to give this a try. I totally hear you about having pleasant surprises from mistakes. Fun how that works out sometimes! Thanks so much for sharing. Enjoy your day!

  3. May 29 at 10:29AM

    This looks incredible! Must make it soon.

  4. May 29 at 10:59AM

    Looks amazing. My husband loves blueberries so I have to try this soon! Thanks so much for the recipe.

    Check out my Christian Mommy Blog at:
    dreamingofperfect.weebly.com

  5. May 29 at 12:44PM

    That looks delish! I love blueberries but I’ve never had a sour cream glaze, sounds interesting.
    Pinning for later.

  6. May 29 at 02:04PM

    I think you have a very realistic touch on your blog. It is fun to read, and I enjoyed this post.

  7. May 29 at 02:53PM

    Your cake looks great, I re-made a cake tonight that failed yesterday. It looks far much better already. I found your blog post through Southern Lovely Show and Share.

  8. May 29 at 07:40PM

    Oh wow! That looks divine. Can i have a slice?

  9. I have seen this recipe before but in here its very simple and easy to understand. I’m so glad that I’ve found this.

  10. May 30 at 05:59PM

    If it’s got blueberries, count me in. 🙂 It looks great and your directions are very nice!

  11. May 30 at 09:11PM

    Going to have to put this on my list for blueberry season this year – this looks great!

    Saw you at Hun What’s for dinner?

  12. June 2 at 07:48PM

    Blueberry Buckle is one of my favorite recipes, so I’m going to have to get some blueberries out of the freezer and try this new “variation” on a classic! 🙂

  13. June 5 at 04:05PM

    This recipe looks absolutely amazing! I love the fact that it was a “fail” but you saved it. I love it when that happens 🙂 This fabulous recipe will be featured tomorrow @ Great Idea Thursday’s! Krista @ A Handful of Everything

  14. June 5 at 11:47PM

    This looks amazing! I chose this as a feature from my link party last week. I’m so glad you linked up. Feel free to grab an “I’ve Been Featured” button from the Link Parties page of my site. Have a great week!
    XOXO
    Angie

  15. soliver
    June 29 at 07:42PM

    I made this cake today because I had so many blueberries. It is absolutely delicious! Thank you!

  16. jennifer
    September 5 at 04:10PM

    When you say stick of butter how much are you taking about (a stick to me is 450 g)

  17. Anonymous
    October 27 at 03:17PM

    If you live in a higher altitude, you MUST make adjustments. My cake came out uncooked on the bottom and when I removed it from pan, it poured all over!

  18. March 4 at 06:10PM

    What is the size of the cake tin?
    190degC presumeable not in a fan oven

    • Ruth Soukup
      March 5 at 02:39PM

      The cake pan is a 9 inch round.
      Enjoy!

  19. jackie adams
    March 15 at 10:33PM

    i would love to make these cake but i do not like blueberries ca i use strawberries instead

    • Ruth Soukup
      March 16 at 11:43AM

      I haven’t tried it so I’m not sure how it would turn out. I’m actually not normally a big fan of blueberries but this cake is amazing! Let me know if you do try it with strawberries! 🙂

  20. Maggie the Baking Lady
    July 4 at 07:26PM

    Turned out really pretty, and hopefully tasty! Made for my Grandpa’s B-day/ 4th of July everyone loved it so far.

  21. Anonymous
    July 19 at 11:53PM

    Well , following the directions…… The glaze melted on the warm cake. Was not pretty like your picture. Need to be more specific on that aspect. I used less glaze, thank goodness, because it would have been a gooey mess if I used all of it. Good flavor, unhappy with the glaze. 🙁

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