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Blueberry Cinnamon Cake

Course Dessert
Cuisine American
Keyword blueberry cake, blueberry cinnamon cake, blueberry layer cake, blueberry recipe, cinnamon cake
Prep Time 45 minutes
Cook Time 30 minutes
Servings 12 people

Ingredients

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)

Instructions

Blueberry Cinnamon Filling

  1. Place all of the ingredients in a wide saucepan over the stove, medium heat.

  2. Keep stirring until the butter has melted and the sugar dissolves, then reduce heat to low-medium .

  3. Let cook for about 15-20 minutes or just until the liquid has been reduced and thickened.

  4. Remove from heat.

For the cake

  1. Preheat oven to 325F, grease the bottom of 3-8" round pans, and grease the sides. Set aside.

  2. 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.

  3. In a bowl of a standing mixer, beat the butter with the sugars medium speed until well combined about 2 minutes.

  4. 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.

  5. 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.

  6. Turn mixer off and scrape the sides and bottom of the bowl.

  7. Back at low speed add the flour mix in 3 additions alternating with the sour cream starting and ending with the flour.

  8. Once you added the last portion of the flour mix, turn the mixer off and use a rubber spatula to fully incorporate the flour.

  9. Divide the batter between the greased pans (approx. 400 g each) and flatten it using an offset spatula.

  10. Using a spoon, dot the batter with the blueberry cinnamon filling then gently swirl the batter with the filling.

  11. Bake for 35-40 minutes or until a toothpick comes out clean from the center of the cakes.

  12. Remove cakes from the oven and allow to cool before completely filling and frosting the cakes.

Italian meringue buttercream

  1. In a small saucepan, place 1 cup of sugar and the water.

  2. Cook over low-medium heat using a candy thermometer until temperature reaches 240F. While the syrup cooks, start the meringue.

  3. In a bowl of a standing mixer, using the whisk attachment beat on medium the egg whites until frothy.

  4. Sprinkle in the sugar and cream speed to medium-high.

  5. 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.

  6. Add the cut butter one piece at a time and beat until a smooth and cream buttercream has formed.

To assemble

  1. 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.

  2. On top of a serving plate, place 1 cake and pipe buttercream around the edges of the cake.

  3. Fill the center with blueberry cinnamon filling and top with another cake. Repeat the above step.

  4. Using the remaining of the buttercream to frost the cake.