July 26, 2012

Blueberry Cinnamon Roll Cake

Have you ever had a blueberry cinnamon roll?  There is a local bakery where I live that makes the BEST EVER blueberry cinnamon rolls.  I would pick that roll over a regular cinnamon roll or even over an orange roll any day of the week.   I had high hopes for this cake.  The cake itself was delicious.  It was moist, had great texture and was loaded with cinnamon flavor.  Plus anything with glaze on top is a winner in my book.  The only problem was, it wasn't loaded with blueberry flavor and since it is called "Blueberry Cinnamon Roll Cake", it should taste like blueberries.  

However,  I think I have figured out how to get more blueberry flavor packed inside.  I think it would be perfect to layer half the batter, then a whole layer of blueberry sauce, then the rest of the batter.  That way you get blueberry in every single bite.  What do you think?  Either way this cake was yummy and you could even leave the blueberry out entirely and just have regular cinnamon roll cake!    
Blueberry Cinnamon Roll Cake
Blueberry Sauce 
1 pt. blueberries
1/4 c. water
1 Tbl. sugar
juice of 1/2 a lemon
1 tsp. vanilla extract

Cake
3 c. all-purpose flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla extract
1/2 tsp. orange zest, opt.
1/2 c. (1 stick) butter, melted

Topping
1/2 c. butter
1 c. brown sugar
2 Tbl. flour
1 Tbl. cinnamon

Glaze
2 c. powdered sugar
2 - 3 Tbl. milk (more if needed)
1 tsp. vanilla extract

To make the blueberry sauce:  Add the blueberries, water, sugar and lemon juice to a saucepan.  Cook over medium heat until thickened, mashing the blueberries as you go. (A potato masher worked best for me, but you could also use a wooden spoon).  Once thickened, remove from heat and stir in the vanilla.  Set aside to cool.  To make the cake: Preheat oven to 350 degrees.  Combine the flour, salt, sugar and baking powder.  In  a separate dish combine the milk, eggs, vanilla, orange zest and melted butter.  Add wet ingredients to dry and stir until combined.  Pour into a greased 9x13 inch cake pan (or see my notes below for my suggestion).  Dollop blueberry sauce over cake batter and swirl using a butter knife.  For the topping:  Combine brown sugar, flour and cinnamon.  Cut in the butter until it looks like wet sand.  (My fingers worked best for this, but you could always use a fork or spoon).  Sprinkle evenly over the cake.  Bake for 30-33 minutes.  Let cake cool for 20-30 minutes.  To make the glaze:  Whisk together all ingredients until smooth, adding only enough milk until it reaches desired consistency.  Pour over slightly cooled cake.  Let cake sit for 1 1/2 - 2 hours before cutting and serving.  Don't rush this part or you might end up with a completely sunken cake.    

Jenn's Notes: I made 1/2 a batch.  I did add orange zest, but I couldn't taste it at all, so you could totally leave that out or add it to the glaze instead.  Next time, I am going to spread half the batter into the cake pan, then spread an entire layer of blueberry sauce over the batter (instead of just dolloping).  Then, I will top with the remaining cake batter and continue with the rest of the cake as instructed.  By just dolloping and swirling the sauce, you end up with only a few patches of blueberry and by adding an entire layer of blueberry sauce, I think it will add much more blueberry flavor, since you will get some in every bite, but the choice is up to you. 

22 comments:

  1. Yuuuummmmy! This looks unbelievably delicious! I think I would make this for a special breakfast! Did you serve it for breakfast or dessert?
    Blessings,
    Leslie

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    1. I served it for dessert, but then I ate some leftover for breakfast the next morning!! - Jenn

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  2. Ohhhhhhh lord have mercy....I will be pinning this and Making it FOR SURE!

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  3. Yummy looks good. And thanks for the tips to add more blueberry flavor.

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  4. delish! and it's blueberry season (or the end of) going to grab some more and whip this up! cheers!

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  5. I want some now. I want some later. I don't think I could get enough of this. Will you come workout with me after I gorge on this?

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  6. SIGH.... I love blueberry muffins and cinnamon rolls, so this is like a killer combo to me. LOVE IT!

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  7. This is at the very top of my list of treats to make...and soon!

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  8. This sounds absolutely amazing to me!!! I just came back from vacation with a ton of blueberries:-)

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  9. I love anything cinnamon, but I never thought to combine it withe blueberries! Wow! Love this cake, I could eat it everyday for breakfast! I can't wait to try this!

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    1. I LOVE cinnamon and blueberries together. You have got to try it out! - Jenn

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  10. Oh yes please and thank you! Pinned it, planning to try it!

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  11. I love blueberry and I love cinnamon - this looks so ooey gooey good. Reminds me when my Moms would make. I have freshly frozen blueberries in the freezer ready to be pulled out to make this, thanks for the recipe. So glad you shared your creative inspiration with Sunday’s Best – your creativity helped make the party a success!

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  12. Oh my! This sounds like some kind of yummy goodness. This is soooo getting pinned. I'd love for you to link this up to Titus 2 Tuesdays on Cornerstone Confessions this week. Hope to see you there.

    Kathy

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  13. Dear Jenn

    I am excited to stumble across your blog. What a neat name for a blog!

    I tried this blueberry cinnamon roll cake today and I'm leaving it out to cool as I speak. I made half a batch in a 8X8 pan. So naturally I halved the recipe for the cake batter, blueberry sauce and the topping. When v mix the topping should the consistency be like crumbly? I didn't get a crumbly topping but rather like a "paste". Hence I wasn't able to "scatter" the topping evenly but rather just dotted it over the cake batter with the blueberry swirls.

    Anyway after baking the cake looks like a lattice pie! It's got small depressions and the swirled part has risen - hope I've explained properly. Pls lemme kno what I did wrong. Thanks a ton n sorry about the long message.

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    1. Hi Xena - I hope you ended up liking the cake. When I made the topping, I didn't quite mix in the butter all the way. I mixed it until it was crumbly, so I did still have a few small chunks of butter. If I would have mixed in the butter entirely (until no chunks remained), I think I would have ended up with a paste too. I doubt you did anything wrong, it could have just been the batter was a little un-even after being swirled, so some areas raised more than others? If you are worried about the look, hopefully the glaze on top with help hide it! - Jenn

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    2. Thank u for the reply. You're probably right - the swirling was a bit clumsy which could have resulted in the unevenness. For the topping - I was trying to get the crumbly texture but the butter got very soft and the topping ended up pasty - it didn't allow me to "cut" the butter in. But the cake was lovely in itself. Thanks so much for the beautiful recipe.

      Also - is there any particular technique in mixing the dry ingredients with the wet for the batter? Should v be careful of not over mixing? The melted butter should be added in the end? I usually end up making cakes with the butter sugar creaming technique followed by eggs and then flour - I find the cake txture more lighter. But in the dry - wet technique, I end up with a denser cake. So just wondering:)

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    3. The original recipe said to combine the dry, then the wet, then combine the two together and last add the butter, but I was worried about over mixing, so I added the melted butter in with my wet ingredients and then added all of that to the dry and stirred it together with a rubber scraper just until the flour was combined. Yes, creaming the butter as opposed to adding melted butter will give your cake a different texture. - Jenn

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  14. This looks so delicious! Thank you for sharing this at Saturday Show and Tell. I can't wait to see what you have for this week! I look forward to seeing you there.
    -Mackenzie
    http://www.cheeriosandlattes.com

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    1. You are a featured favorite at Saturday Show & Tell on Cheerios and Lattes this week! Thanks again for sharing!
      Mackenzie :)

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  15. I made this today and just had a piece...I really must unsubscribe to your website! I'm getting fat(ter)! This cake is so moist and yummy! I used frozen Wyman's blueberries and a dash of lime juice since I had no fresh berries and no lemon. It never really thickened, so when the batter was ready, I just poured the blueberry sauce over 2/3s of the batter and then plopped the remaining batter over that, then the topping and baked it for just barely 30 minutes. After it cooled for a while, I put the glaze on and then let it sit for a few hours. I could eat the whole thing right now! But I won't. I made the whole recipe so I think I'll have to go visit some neighbors and bring them some, and a friend in the nursing home. Deeeelicious!

    MGM

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    1. Ha ha! Good food is so hard to resist! I am so glad to know it works to add a whole layer of blueberry sauce, that is how I will make it next time around! - Jenn

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