Blueberry Cobbler Cake
Blueberry cake layers with vanilla buttercream, blueberry compote, and cobbler crunch filling.
Servings: 1 3-layer, 8-inch cake
Ingredients
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 1/2 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
Instructions
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.
ASSEMBLY
- STACK THE LAYERS: Place the first cake layer, top side up, in the center of a cake board or cake plate.
- Evenly 1/2 cup of buttercream over the cake layer and then pipe a rim of buttercream around the edge of the cake.
- Gently spread about 1/2 cup of the blueberry compote over the buttercream.
- Sprinkle about 1/2 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.