Blueberry Tea Cake

Cake

1. PREHEAT oven to 325°F.
2. BUTTER or COAT with cooking spray an 8-inch square baking dish. (Or use an 8-inch cake pan.)
3. LINE bottom of baking dish with parchment paper and SET ASIDE.
4. PLACE 1 package (6 ounces) blueberries into a medium bowl.
5. ADD 1 teaspoon all-purpose flour and TOSS gently until blueberries are evenly coated.
6. SET ASIDE blueberries.
7. PLACE 5 tablespoons butter into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
8. BEAT until butter is soft and lighter in color.
9. ADD 1/2 cup granulated sugar.
10. ADD 1/4 cup packed brown sugar.
11. ADD 1 large egg
12. ADD zest of 1 medium lemon.
13. ADD 1 teaspoon vanilla extract.
14. BEAT until thoroughly combined and SCRAPE DOWN sides of bowl as needed.
15. SET ASIDE butter mixture.
16. POUR 1/2 cup buttermilk into a medium bowl.
17. ADD 1/4 cup sour cream.
18. WHISK until thoroughly combined and SET ASIDE buttermilk mixture.
19. PLACE 1 1/2 cups cake flour into a medium bowl.
20. ADD 3/4 teaspoon baking powder.
21. ADD 1/2 teaspoon baking soda.
22. ADD 1/4 teaspoon salt.
23. WHISK to combine.
24. ADD one-third of flour mixture to butter mixture.
25. BEAT just until mixture begins to combine. Do not over mix.
26. ADD half of buttermilk mixture.
27. BEAT just until mixture begins to combine. Do not over mix.
28. ADD half of buttermilk mixture.
29. BEAT just until mixture begins to combine. Do not over mix.
30. ADD half of remaining flour mixture.
31. BEAT just until mixture begins to combine. Do not over mix.
32. ADD half of remaining flour mixture.
33. BEAT just until mixture begins to combine. Do not over mix.
34. FOLD IN floured blueberries gently. Do not over mix.
35. POUR batter into prepared baking dish.
36. BAKE 35 – 40 minutes or until a toothpick inserted in center comes out clean.
37. ALLOW cake to cool about 10 minutes inside baking dish.
38. SEPARATE cake from dish by RUNNING a knife along cake edge.
39. INVERT cake onto a cooling rack.
40. PEEL OFF parchment paper.
41. ALLOW cake to cool completely.

Quick Jam

1. POUR 1 tablespoon water into a small bowl.
2. ADD 1 teaspoon cornstarch.
3. STIR and SET ASIDE cornstarch mixture.
4. SET ASIDE half of 1 package (6 ounces) blueberries.
5. PLACE remaining blueberries into a saucepan.
6. ADD remaining 2 tablespoons water.
7. ADD 2 tablespoons granulated sugar.
8. ADD zest of 1/2 medium lemon.
9. ADD 1/8 teaspoon salt.
10. COOK over medium heat about 10 minutes and MASH and STIR occasionally until blueberries are pureed and fragrant.
11. STIR cornstarch mixture and ADD to blueberry mixture.
12. INCREASE temperature to high and STIR constantly until thickened, about 5 minutes.
13. ALLOW quick jam to cool to room temperature.

Frosting

1. PLACE 1 package (8 ounces) room temperature cream cheese into a medium bowl or the bowl of a stand mixer fitted with the whisk attachment.
2. WHISK until smooth.
3. ADD 1 stick (8 tablespoons) room temperature unsalted butter.
4. WHISK until smooth.
5. ADD 1¼ cups powdered sugar.
6. ADD 1 teaspoon vanilla extract.
7. WHISK until smooth.
8. SPREAD frosting evenly over cake.
9. SPOON dollops of quick jam over cake.
10. USE edge of a knife to SWIRL frosting and quick jam together.
11. SPRINKLE reserved blueberries over cake.
12. SERVE immediately.