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Blueberry Cobbler Cake - blueberry cake layers with vanilla bean buttercream, blueberry compote and cobbler crunch filling. #cakebycourtney #blueberrycobblercake #blueberrycobbler #blueberrycake #blueberrycakerecipe #bestblueberrycakerecipe #blueberrycobblerrecipe #summerdessertrecipes #summercakerecipes #bestsummercakes #bestblueberrydesserts #summercake #howtomakebuttercreamfrosting #howtocakeit
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4.93 from 14 votes

Blueberry Cobbler Cake

Blueberry cake layers with vanilla buttercream, blueberry compote, and cobbler crunch filling.
Prep Time1 hr
Course: Dessert
Cuisine: Cake
Keyword: blueberry cake, blueberry cobbler, blueberry cobbler cake, blueberry dessert, Intermediate, Vanilla Buttercream
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.