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Sugar-Crusted Blueberry Cake with Sour Cream Glaze

The perfect blend of creamy, tart, & sweet with a to-die for crunchy sugar crust!
Course Dessert
Cuisine American
Keyword Sugar-Crusted Blueberry Cake with Sour Cream Glaze
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 people

Ingredients

  • 1 stick unsalted butter divided and softened (plus more for greasing pan)
  • 3/4 cup + 1/3 cup sugar separated
  • 1 egg
  • 2 cups + 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

Instructions

  1. Preheat oven to 375 degrees; liberally grease round cake pan with butter.
  2. Beat 1/2 stick butter with 3/4 cups sugar until fluffy, approximately 2-3 minutes. Add egg and beat 1 minute more.
  3. Mix together 2 cups flour, salt, & baking powder.
  4. Add half 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.
  5. Add blueberries to batter and carefully mix in with a spatula, being careful not to mash the berries.
  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.
  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.
  8. Remove from oven. Loosen sides with knife, then invert cake immediately onto plate. Let cool upside down for 10 minutes.
  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!)