Yellow Cake with Fresh Blueberry Glaze

Yellow Cake (Using cake mix box recipe from Food.com)

I really like this recipe from the link below.  I wanted something flavorful and sour cream really makes a difference in the taste and texture of the cake.
  • Preheat oven to 350° and lightly grease and flour a 13×9 pan.
  • Combine all ingredients in large mixing bowl and blend on low speed of mixer for 1 minute. Scrape down sides with spatula. Increase mixer speed to medium and beat an additional 2 minutes. Pour batter into prepared pan.
  • Bake for 30 to 35 minutes or until golden brown and tests done when a toothpick inserted in the center comes out clean.
  • Cool on a wire rack and frost as desired.

Fresh blueberry glaze (My recipe)

3 cups of  fresh blueberries or 1 (10 oz) pkg of frozen blueberries (thawed)
1/2 cup of pomegranate juice
1/4 cup sugar
2 tsp. cornstarch
 In small saucepan, combine sugar, cornstarch and pomegranate juice. Over medium heat, stir in blueberries, bring to boiling, stirring, boil 1 minute. Remove from heat, cool completely. Makes 2 – 4 cups depending on the size of blueberries you used.  Use as filling and/or topping for the cake.
The frosting in the picture is non-dairy whipping cream.  The brand I use is Pastry Pride.  You will find it in many baking supply stores, Smart and Final and Costco.  It tastes fabulous!!
Pastry Pride comes frozen and should be thawed in the refrigerator overnight.  Once thawed the unwhipped Pastry pride will last 2 to 3 weeks in the refrigerator. After it is whipped, it will last about 1 week.  One quart of Pastry Pride is enough to ice and decorate an 8 inch round cake, 1/4 sheet cake, 1/2 sheet cake.
Misc toppings:
  • Roasted almonds
  • Sliced strawberry
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