adapted from: My Shiny Life
Blueberry Sauce
1 pt. blueberries
1/4 c. water
1 Tbl. sugar
juice of 1/2 a lemon
1 tsp. vanilla extract
Cake
3 c. all-purpose flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla extract
1/2 tsp. orange zest, opt.
1/2 c. (1 stick) butter, melted
Topping
1/2 c. butter
1 c. brown sugar
2 Tbl. flour
1 Tbl. cinnamon
Glaze
2 c. powdered sugar
2 - 3 Tbl. milk (more if needed)
1 tsp. vanilla extract
To make the blueberry sauce: Add the blueberries, water, sugar and lemon juice to a saucepan. Cook over medium heat until thickened, mashing the blueberries as you go. (A potato masher worked best for me, but you could also use a wooden spoon). Once thickened, remove from heat and stir in the vanilla. Set aside to cool. To make the cake: Preheat oven to 350 degrees. Combine the flour, salt, sugar and baking powder. In a separate dish combine the milk, eggs, vanilla, orange zest and melted butter. Add wet ingredients to dry and stir until combined. Pour into a greased 9x13 inch cake pan (or see my notes below for my suggestion). Dollop blueberry sauce over cake batter and swirl using a butter knife. For the topping: Combine brown sugar, flour and cinnamon. Cut in the butter until it looks like wet sand. (My fingers worked best for this, but you could always use a fork or spoon). Sprinkle evenly over the cake. Bake for 30-33 minutes. Let cake cool for 20-30 minutes. To make the glaze: Whisk together all ingredients until smooth, adding only enough milk until it reaches desired consistency. Pour over slightly cooled cake. Let cake sit for 1 1/2 - 2 hours before cutting and serving. Don't rush this part or you might end up with a completely sunken cake.
Jenn's Notes: I made 1/2 a batch. I did add orange zest, but I couldn't taste it at all, so you could totally leave that out or add it to the glaze instead. I didn't think it had much blueberry flavor. Next time, I am going to spread half the batter into the cake pan, then spread an entire layer of blueberry sauce over the batter (instead of just dolloping). Then, I will top with the remaining cake batter and continue with the rest of the cake as instructed. By just dolloping and swirling the sauce, you end up with only a few patches of blueberry and by adding an entire layer of blueberry sauce, I think it will add much more blueberry flavor, since you will get some in every bite, but the choice is up to you.