Thursday, August 2, 2012

Blueberry Cinnamon Roll Cake

What is better than a cinnamon roll cake? Try a cinnamon roll cake with berries! I found this recipe at Eat Cake for Dinner and couldn't wait to try it. The only thing I would do differently is double the amount of topping and swirl half the topping in and then top the cake with the other half to get more cinnamon in there. I was in a hurry and had to take the cake out after 33 minutes, even though it probaly could have used a few more minutes of baking, but it was moist and had a great flavor. I love all berries so I might try it with a different berry next time.
Blueberry Cinnamon Roll Cake

Blueberry Sauce
1 pt. blueberries
1/4 c. water
1 T. sugar
Juice of 1/2 a lemon
1 t. vanilla extract

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

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

Glaze
2 c. powdered sugar
2 - 3 T. milk (more if needed)
1 t. 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.  Once thickened, remove from heat and stir in the vanilla. Set aside to cool.

To make the cake: Preheat oven to 350°. Grease a 9x13-inch pan. 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 pan. Dollop blueberry sauce over cake batter and swirl using a butter knife. (OR pour half batter into pan and then pour blueberry sauce over whole cake. Top with remaining batter and topping.)

For the topping: Combine brown sugar, flour and cinnamon. Cut in the butter until it looks like wet sand. 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.

5 comments:

  1. Oh boy! I agree. This looks fabulous.

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  2. Oh my yumminess.
    That looks fabulous.
    I would completely enjoy using huckleberries with that recipe.

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  3. Oh. My. This looks so incredibly good! Your blog is just full of tempting food! :)

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