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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 For Blueberry Cobbler Cake
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 ½ cup of buttercream evenly over the cake.
- Pipe a rim of buttercream around the edge of the cake.
- Spread about ½ cup of the blueberry compote over the cake.
- Sprinkle about ½ 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
Blueberry Cobbler Cake
Blueberry cake layers with vanilla buttercream, blueberry compote, and cobbler crunch filling.
Prep Time 1 hr
FOR THE BLUEBERRY CAKE
- 2 cups (200 g) blueberries fresh or frozen
- 3 cups plus 3 tablespoons (366.5 g) cake flour
- 1 tablespoon plus 1 teaspoon (16 g) baking powder
- 3/4 teaspoon (4.2 g) salt
- 1 cup (227 g) unsalted butter at room temperature
- 1 3/4 cups (350 g) granulated sugar
- 1 whole egg at room temperature
- 4 large egg whites at room temperature
- 1 teaspoon (4.2 g) vanilla extract
- 1 teaspoon (4.2 g) blueberry emulsion
FOR THE BLUEBERRY COMPOTE
- 2 cups (200 g) fresh or frozen blueberries
- 1 cup (200 g) granulated sugar
- 1/2 cup (118 g) water
- 2 tablespoons (18 g) corn starch sifted
- 1 tablespoon lemon juice
FOR THE BUTTERCREAM
- 2 cups (452 g) unsalted butter slightly cold
- 6 cups (750 g) powdered sugar measured and then sifted
- 4 tablespoons (57.75 g) heavy whipping cream
- 1 tablespoon (13 g) vanilla bean paste
- Pinch of salt
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.
For the Crumble
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (27.5 g) packed brown sugar
- 3/4 cup (86.25) cake flour
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (1.3 g) cinnamon
- 1/4 cup grapeseed oil
- 1/2 teaspoon (2.1 g) vanilla extract
FOR THE BLUEBERRY CAKE
- HEAT THE OVEN: Preheat your oven to 325 degrees. Spray three 8-inch round pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
- MAKE THE PUREE: In a medium saucepan, cook the blueberries over medium-low heat until the berries soften. Transfer berries to a blender or food processor and pulse until smooth. Should make 1 cup puree. Set aside.
- MIX THE INGREDIENTS: In a medium bowl whisk together the cake flour, baking powder, and salt. Set aside.
- In a bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high for about 2 to 3 minutes, until lighter in color.
- With the mixer in medium speed, add the egg whites and egg, one at a time. Make sure to scrape down the sides and bottom of the bowl between additions. Once all of the eggs are added, turn the mixer to medium-high and beat for an additional 2 minutes.
- Stir in the vanilla extract and blueberry emulsion.
- With the mixer on low, alternately add the dry ingredients with the blueberry puree in three additions, starting and finishing with the dry ingredients.
- NOTE: I left my batter naturally colored by the emulsion and puree. For more of a purple or blue, use a drop of food coloring.
- BAKE THE CAKE: Evenly divide the batter between the three pans (about 15 ounces of batter in each) and bake for about 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
- Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks to cool completely.
- Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.
FOR THE COMPOTE
- MIX THE INGREDIENTS: Combine all of the ingredients in a medium saucepan over medium heat. Bring to a soft boil and cook for 5 minutes, stirring occasionally. You want the blueberries to burst and the liquid to thicken. It should coat your spoon well.
- This is best made a day or two ahead of time. Store in an airtight container in the refrigerator.
FOR THE BUTTERCREAM
- BEAT THE BUTTER: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 minutes.
- MIX THE INGREDIENTS: With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
- With mixer on medium speed, add whipping cream, vanilla bean and salt.
- Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The buttercream will become lighter in color and texture.
- Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.
FOR THE CRUMBLE
- HEAT YOUR OVEN: Preheat your oven to 300 degrees F.
- MIX THE INGREDIENTS: Combine the sugars, flour, baking powder, cinnamon, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined.
- Add the oil and the vanilla and beat on low until the dry ingredients are "wet."
- Spread the crumbs on a baking sheet lined with parchment paper. Use your hands to clump some of the pieces together to make larger chunks.
- BAKE THE CRUMBS: Bake the crumbs for about 15 minutes and then let cool completely before using.
- STACK THE LAYERS: Place the first cake layer, top side up, in the center of a cake board or cake plate.
- Evenly ½ cup of buttercream over the cake layer and then pipe a rim of buttercream around the edge of the cake.
- Gently spread about ½ cup of the blueberry compote over the buttercream.
- Sprinkle about ½ cup of the crumble over the blueberry compote and pat into place.
- Repeat these step until you get to the final cake layer, which you will lay top side down.
- Apply a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
- After the crumb coat is set, continue frosting and decorating the cake.