My baking soulmate (Danielle) and I get a good laugh out of our friends/family/customer cake requests. So many orders for plain vanilla or chocolate cakes. Even when we share a bunch of fun ideas, they still come back to just wanting the classics. I guess they’re classics for a reason though.

Today’s cake is a perfect example of thinking outside the (bakery) box. I’ve had this Blueberry Crumble Cake pinned for years, and finally made it for my Dad for Father’s Day. Here’s what’s happening in this cake:

1. Brown Sugar Cinnamon Cake Layers
2. Blueberry Filling
3. Blueberry Buttercream
4. Brown Sugar Oat Crumbles

This is hands down the best cake I’ve made in years. It tastes like blueberry pie in cake formation, and I LOVED IT. The cake layers are super soft and hydrated, there’s a thick layer of blueberry filling inside, and the blueberry buttercream is so fresh and light. I also couldn’t stop snacking on the brown sugar oat crumbles, but saved enough for a cute garnish.

I can’t wait to make this again or to peer pressure someone into ordering it instead of a plain vanilla cake!

Notes: While it looks like a lot of components, the cake, filling and crumble can all be made one or two days ahead of assembling the cake. As always, cake layers can be frozen for 2 or 3 weeks before you need them. Also, the measurements below are for an 8″ cake. I cut them all in half for a mini 6″ version for my Dad.

Blueberry Crumble Cake

Source: Life, Love & Sugar

Ingredients

Brown Sugar Cinnamon Cake

• 2 1/2 cups flour
• 1 cup sugar
• 1 cup brown sugar
• 3 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1 cup milk
• 1/2 cup oil
• 1 tbsp vanilla
• 2 eggs
• 1 cup water

Blueberry Filling

• 1/4 cup sugar
• 1 tbsp cornstarch
• 2 tsp water
• 2 cups blueberries (fresh or frozen)

Blueberry Frosting

• 1 cup butter, room temperature
• 5 cups icing sugar
• 1/4 cup whipping cream
• 1/4 cup blueberry puree (just blend some blueberries in a food processor or blender and strain)

Brown Sugar Oat Crumble

• 1/4 cup flour
• 1 tbsp sugar
• 2 tbsp brown sugar
• 2 tbsp butter, cold and cut into cubes
• 2 tbsp rolled oats

Directions

1. For the cake, preheat the oven to 350 and line 3 x 8″ cake pans with parchment paper and spray with non-stick spray. In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, salt and cinnamon. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Add the wet ingredients to the dry ingredients and whisk until well combined. Add the water and whisk again. Divide the batter into the cake pans and bake for 25-30 minutes until a toothpick inserted into the centre comes out clean or with a few crumbs. Let cool in pans for 15-20 minutes, then turn out onto wire racks. Let cool completely before assembling.
2. For the blueberry filling, combine the sugar, cornstarch and water to a medium saucepan over medium heat and cook until the sugar starts to melt. Add the blueberries and cook until they start to soften and release their juices. Remove from heat when mixture starts to thicken, and pour it into a bowl. Chill until ready to assemble cake.
3. For the blueberry buttercream, add the butter to a large bowl and whip briefly until lightened. Add the icing sugar, whipping cream and blueberry puree and whip until smooth and combined. You might need a little more cream or puree depending on the buttercream’s consistency.
4. For the crumbles, combine the flour, sugar, brown sugar and butter in a small bowl. Use a fork or your fingers to cut in the butter until the mixture is crumbly. Add the oats and mix again. Sprinkle the crumbs onto a parchment lined baking sheet and bake at 350 for 5-8 minutes until starting to turn golden brown. Let cool completely.
5. To assemble the cake, set out two cake layers. Pipe a border of buttercream around the edge, and then fill each with half the blueberry filling. Set in the fridge to set for 30 minutes. When chilled, stack these layers on top of each other and add the third layer to the top. Add a crumb coat, chill for another 30 minutes, then add a final layer of frosting. Press the crumbles around the bottom of the cake and sprinkle over the top.