This Blueberry Cinnamon Cake is yet another amazing way to celebrate blueberry season. Tender, soft, and crumbly cake loaded with blueberry flavor that is enhanced and also complemented by the addition of cinnamon.
If you’re like me, you must be wondering about this unusual flavor combination. After all, we all love our blueberries with a splash of zesty lemons.
A few weeks ago I baked THIS Blueberry pie by Michelle @thebrownedeyebaker. The recipe calls for a 1/4 tsp of cinnamon which I am not going to lie I thought was just not necessary. Boy was I wrong. Move over lemon, cinnamon is IN.THE.HOUSE.
The cinnamon truly brings out the wonderful sweet flavor of the blueberries and even more so it enhances it. I will never (ok, most likely) will never bake blueberries again without cinnamon.
Fast forward 2 weeks and my fingers were tingling with some blueberry cinnamon baked love. And I am happy to report that this cake is just that!
What Ingredients are in this Blueberry Cinnamon Cake:
- Blueberry Cinnamon filling
- Brown sugar
- Vegetable oil, I just love mixing butter and oil as the fat source in recipes. This way we get to enjoy the delicious flour of the butter and the great tender and moist texture given by the oil.
- Cinnamon, there is cinnamon in both the filling and the cake. Each calls for 1 tsp, but if you are a huge cinnamon fan you can go ahead and use up to 2 tsp in each.
- Cake flour, this flour has a low percentage of protein which means a tender and crumbly bite.
- AP Flour
- Baking powder
- Baking soda
- Egg yolks (save the whites for the buttercream)
- Sour cream
Ingredients for the Blueberry Filling:
- Fresh blueberries
- Cane sugar (can replace with brown sugar)
Baking this Blueberry Cinnamon Cake:
There are two steps to baking this cake.
Step one, making the blueberry cinnamon filling.
This is super easy and simple. Firstly place all of the ingredients in a pan, cook on medium until the sugar has dissolved then reduce heat to low and cook until the liquids have thickened and reduced by about1/2. Make sure not to reduce the filling too much, the extra liquids will help give the cake extra flavor. One important thing to remember is that the first 10 minutes the blueberries are releasing all of their juices which means the reduction stats after.
Step two, baking the cake:
This cake is made using the creaming method, meaning we will beat the sugar with the fat (butter and oil) add the eggs then alternate the dry ingredients with the liquids.
Now that we have a cake batter we will evenly spread it into the pans and dot it with some of the blueberry filling we made a head. Last step is to use a knife or an offset spatula to swirl the filling and spread it into the batter. (much like we do with marble cake).
Important tips when baking this cake: (or any other cake)
Make sure all of the ingredients are at room temperature. This will ensure the ingredients will blend with each other cohesively and smoothly. (Think about it like jumping into an ice pool vs. a nice warm bath how will your skin feel in each situation?)
Add the eggs one at a time, then wait for it to completely incorporate before adding the next. Super simple reason. The egg yolks are our vessel to bring any liquids in the ingredients together with the fats.(we all know the oil and water do not mix). When we add one egg at a time we are making sure that the egg (AKA emulsifier) will attract both the liquids and the fat and bend vs. them just mixing. Once we’ve got this covered we can be confident that the remaining of the liquid will blend homogeneously. We want a moist and tender cake, not an oily one with a chewy texture.
Scrape the sides and bottom of the bowl as you go. Unfortualnlly because our standing mixer has yet to have any eyes it needs some help gathering ingredients into the mix. There is nothing more frustrating than realizing the eggs have not been fully incorporated right when pouring the batter into the pan.
Take your time beating the sugar and butter the more air we have the lighter cake we’ll have.
Once you added the flour DO NOT OVERMIX, this step should not take more than 30 seconds.
To clarify, overmixing the batter with the flour will create strong gluten threads and will result in a dense heavy cake. To ensure that, simply stop the mixer right after you add the last portion of the flour and use a rubber spatula to incorporate it all.
Do not over bake the cake. Even an extra 3 minutes might dry out the cakes. (it will still be super delicious but will not stay fresh as long).
Baking the cake(s):
The cakes are ready when a toothpick comes out clean from the center of the cake, about 30-35 minutes. However, please remember that every oven is different which means it might take longer or less time in your oven. I recommend to set the timer to 25 minutes and check the cake. There should be no wiggling when it is done and a nice golden color on the top.
Storing the cake:
The cake is best eaten at room temperature. You can place it on the counter (preferably in a cake dome) for up to 48 hours. Also you can refrigerate it up to 5 days or freeze for up to 30 days. There are two ways to freeze the cake:
- Frosted – made sure is it sealed in some sort of a tight container
- Unfrosted – wrap the cakes with plastic wrap and seal in a freezable bag. When ready to frost and fill, bring to room temperature firstly.
Storing the Blueberry Filling:
You can leave it at room temperature for up to 24 hours but it is best to store in the refrigerator.
Storing the Buttercream:
At room temperature for up to 48 hours and also in the refrigerator for up to 10 days. (bring to room temperature and mix it using the stand mixer)
Few Important Notes About This Blueberry Cinnamon Cake Recipe:
- When baking a layer cake, I always grease the bottom of the pans and line it with fitted parchment paper. HOWEVER, I never grease the sides of the pans, the reason being that with no grease the cake can “climb” along the top of the pan in a vertical straightway. In oppose to a greased pan where the cake slides down and shrinks a bit.
- The blueberry filling recipe is enough to make the cakes and fill the layers with some. If you choose not to fill the cake with the filling, then cut the recipe in half.
- This cake is great with no buttercream. Simply cut the recipe in half and bake this cake in 1-8″ round pan. (or 2 pans)
Here are some more cookies recipes you might enjoy:
One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. Would love to see your creations!
Lastly, did you like this recipe and find inspiring? Save THIS PIN to your Baking or Cake boards.
Blueberry Cinnamon Cake
Blueberry Cinnamon Filling
- 4 Cups Fresh blueberries
- 3/4 Cup Sugar
- 1 tsp cinnamon
- 4 TBS Butter
Blueberry Cinnamon Cake
- 2 Cups Cake flour (240 g / 8.5 oz)
- 3/4 Cup AP flour (80 g / 3 oz)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cinnamon
- 4 Large Egg yolks (100 g / 3.5 oz)
- 2 Large Eggs (100 g / 3.5 oz)
- 7 TBS Unsalted butter, softened (100 g / 3.5 oz)
- 1/2 Cup Vegetable oil (100 g / 3.5 oz)
- 1 Cup Sugar (200 g / 7 oz)
- 1 Cup Light brown sugar (200 / 7 oz)
- 1 1/2 Cup (+2 TBS) Sour cream, full fat (320 g / 11.5 oz)
- 1/2 Cup Blueberry cinnamon filling
Italian Meringue Buttercream
- 5 Large Egg whites
- 1 1/4 Cup Sugar (250 g / 9 oz)
- 1/4 Cup Water
- 3 TBS Blueberry cinnamon filling
- 2 Cups Unsalted butter softened and cut into 1" pieces. (450 g / 16 oz)
Blueberry Cinnamon Filling
Place all of the ingredients in a wide saucepan over the stove, medium heat.
Keep stirring until the butter has melted and the sugar dissolves, then reduce heat to low-medium .
Let cook for about 15-20 minutes or just until the liquid has been reduced and thickened.
Remove from heat.
For the cake
Preheat oven to 325F, grease the bottom of 3-8" round pans, and grease the sides. Set aside.
In a large bowl, sift together the cake flour, ap flour, baking powder, baking soda, and cinnamon. Use a fork to mix and blend. Set aside.
In a bowl of a standing mixer, beat the butter with the sugars medium speed until well combined about 2 minutes.
Reduce speed to low and drizzle in the oil, increase speed back to medium and mix until light in color and fluffy, about 4 minutes. Stop the mixer halfway and scrape the bottom and sides of the bowl.
Reduce speed to low and add the eggs one at a time, waiting for each egg to fully incorporate before adding the next. Do the same with the egg yolks.
Turn mixer off and scrape the sides and bottom of the bowl.
Back at low speed add the flour mix in 3 additions alternating with the sour cream starting and ending with the flour.
Once you added the last portion of the flour mix, turn the mixer off and use a rubber spatula to fully incorporate the flour.
Divide the batter between the greased pans (approx. 400 g each) and flatten it using an offset spatula.
Using a spoon, dot the batter with the blueberry cinnamon filling then gently swirl the batter with the filling.
Bake for 35-40 minutes or until a toothpick comes out clean from the center of the cakes.
Remove cakes from the oven and allow to cool before completely filling and frosting the cakes.
Italian meringue buttercream
In a small saucepan, place 1 cup of sugar and the water.
Cook over low-medium heat using a candy thermometer until temperature reaches 240F. While the syrup cooks, start the meringue.
In a bowl of a standing mixer, using the whisk attachment beat on medium the egg whites until frothy.
Sprinkle in the sugar and cream speed to medium-high.
Once the syrup has reached 240F slowly drizzle it in with the meringue then increase speed to high and mix until you have s shiny cool meringue.
Add the cut butter one piece at a time and beat until a smooth and cream buttercream has formed.
Mix 3 TBS of blueberry cinnamon filling into the buttercream and mix to incorporate. Fill a piping bag fitted with a large round tip with 1 cup of buttercream.
On top of a serving plate, place 1 cake and pipe buttercream around the edges of the cake.
Fill the center with blueberry cinnamon filling and top with another cake. Repeat the above step.
Using the remaining of the buttercream to frost the cake.