Blueberry Cobbler Cake – blueberry cake layers with blueberry compote, crumble filling, and vanilla buttercream.
Blueberry Cobbler Cake
What is it about cobblers and crisps that immediately make me think of summer? Am I the only one, or are these classic summer desserts something you think about as soon as June 1st hits? For some, it might be the memories of camping and making a cobbler or crisp in the dutch oven. For me, it’s the memory of my mom baking in the kitchen on summer Sunday nights.
Growing up, we always had a big family dinner on Sunday. My dad would grill some sort of meat, my mom would make some sides and whip up a delicious, but easy dessert (she did have four kids to wrangle up, after all). Blueberry cobbler and peach crisp were two of mom’s go-to Sunday summer desserts — served fresh out of the oven with a scoop
A few years ago, I turned mom’s Peach Crisp into my Peach Crisp Cake. Today, I’ve turned her Blueberry Cobbler into my Blueberry Cobbler Cake.
Ingredients You’ll Need
In addition to the common baking ingredients you’re used to (i.e. cake flour, granulated sugar, butter, eggs, etc.), make sure you have the following:
How to Make the Best Cake Layers
Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:
- Preheat your oven for 30 minutes prior to baking.
- Use good quality pans like Fat Daddio.
- Spray your pans with nonstick spray and line with parchment paper.
- Don’t overmix your cake batter once you add the dry ingredients.
- Use room temperature wet ingredients.
- Use fresh baking powder.
- Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
NOTE: These cake layers rise to about 1-1.25″ high. If you want thicker cake layers, I suggest adding an extra half batch to the recipe.
How to Make Buttercream Frosting
To get a light and fluffy vanilla buttercream frosting, make sure you follow my tips over at: HOW TO MAKE THE BEST BUTTERCREAM
- Sift your powdered sugar
- Use slightly cold butter
- Use heavy whipping cream
- Beat for 5 minutes
- Stir by hand
You’ll want to check out the post linked above for more details on each step.
How to Cake It
Before you start stacking your cake, make sure you’ve chilled your layers for at least an hour in the freezer. I find that freezing my layers to chill them a little makes it easier to stack and frost my cakes. When you’re ready to stack and decorate, just make sure the layers aren’t totally frozen (otherwise your buttercream will harden too quickly as you apply it to the cake).
- Place first cake layer, top side up, in the center of your cake board or cake plate.
- Spread about 1/2 cup of buttercream evenly over the cake.
- Pipe a rim of buttercream around the edge of the cake.
- Spread about 1/2 cup of the blueberry compote over the cake.
- Sprinkle about 1/2 cup of the crumble over the blueberry compote. Pat into place.
- Place second cake layer on top of fillings and repeat these steps.
- Place final cake layer on top and cover with a thin coat of buttercream.
- Freeze the cake for 10 to 15 minutes to set the crumb coat.
- Finish frosting the cake after the crumb coat is set with the remaining buttercream.
Best Blueberry Cakes
Looking for other blueberry cakes? I’ve got you covered!
Best Summer Cakes
Other summer cakes I think you’ll love:
- Strawberry Pretzel Delight Cake
- Pina Colada Cake
- Root Beer Float Cake
- Orange Almond Poppy Seed Cake
- Mojito Cake