This gorgeous Blueberry Pie Cake recipe is the creation of Jennifer from Sugar Spice & Glitter.
The first time I messaged Stacey, it was after seeing her amazing Guava Dream Cake recipe on Pinterest, so when she asked me to do a recipe guest post here on the Soccer Mom blog, I knew that a delicious cake was in order! This Blueberry Pie Cake with vanilla buttercream fit that bill and is the perfect summer dessert for entertaining!
My kids love helping me pick blueberries every summer, so naturally, we always end up with way too much! We’ve made blueberry pie ice cream, blueberry muffins, blueberry-marinated steak, and of course, actual blueberry pie.
While I love a good blueberry pie (especially if it’s double-crusted), I prefer a bit more contrast in my desserts — so this blueberry pie cake hits the spot for me! I love that mesh of the sweet-and-tart, sticky blueberry pie topping with the sweet vanilla frosting and soft vanilla cake. Even a small sliver of this cake is enough to satisfy me — and hey, you’re getting some antioxidants in there…
This is a fun cake for kids to help prepare — either with the beating of ingredients or the assembly of the finished product. This is a cake that is supposed to get a bit messy — it’s half of the charm — so why not let the kids get in there and develop some kitchen skills?!
Vanilla Cake Recipe:
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoons salt
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 2 eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup milk (I used whole milk)
STEP ONE: Preheat the oven to 375F. Grease and flour two 9″ cake pans. I also like to cut a round parchment circle and place it in the bottom of the pans.
STEP TWO: Beat the butter and sugar in a large bowl and set aside. In a separate bowl, mix together the flour, baking powder and salt.
STEP THREE: Crack the eggs and add the vanilla into the butter-sugar mixture and beat well. Add in half of the flour mixture, and mix until incorporated.
STEP FOUR: Add the milk to the butter-sugar mixture, and then follow with the remaining flour mixture. Beat until smooth and no lumps remain in the batter.
STEP FIVE: Divide the batter between the two cake pans and bake for 30-38 minutes until an inserted toothpick comes out clean.
STEP SIX: Cool on a baking rack completely before frosting.
Vanilla Buttercream Recipe:
- 1 cup butter
- 3-4 cups icing sugar or powdered sugar
- 2 teaspoons vanilla
- 2-4 Tablespoons heavy cream or milk
Beat the butter and sugar together until smooth, then add in the vanilla and 2 Tablespoons of cream. Adjust the consistency with more sugar for a stiffer frosting, or more cream for a softer frosting.
Blueberry Pie Topping:
- 2 cups blueberries (fresh or dethawed if frozen)
- 1 Tablespoon butter
- 1/2 cup water
- 1/2 cup sugar
- 1 Tablespoon butter
- 1 Tablespoon lemon juice
- Pinch of salt
STEP ONE: Place all ingredients except for the lemon juice and salt in a pot set above medium heat.
STEP TWO: Stirring frequently, cook for 8 minutes until the blueberry skins have dissolved and the consistency resembles a loose jam.
STEP THREE: Remove from heat and add the lemon juice and pinch of salt. Allow to cool before adding to the cake.
To assemble the complete Blueberry Pie Cake:
STEP ONE: Level the cakes using the toothpick method or using a cake leveller.
STEP TWO: Place one cake half on the serving platter. Apply frosting to the top of the cake and spread to the edges.
STEP THREE: Top with a 1/2 cup of the blueberry filling and use an offset spatula to push the blueberry mixture to about 2″ away from the edge of the cake, to prevent the filling from mixing with the outer frosting when you add the top cake layer.
STEP FOUR: Carefully center the top cake layer on the bottom, and then apply a thick coat of frosting to the whole cake. This will serve as your crumb coat.
STEP FIVE: Allow this frosting layer to air out and harden slightly for a couple hours. Then, apply a second coat of frosting, to be the outer layer. You’re going to want to ensure this layer is smooth and consistent.
STEP SIX: Pour the remaining blueberry pie topping overtop of the cake. Allow it to spread and drip down the sides – it just looks more delicious that way!
NOW THE BEST PART: Cut and serve. If not consuming within the next 24 hours, store the cake in the refrigerator.
Baking Essentials Used in this Blueberry Pie Cake recipe:
- 9″ cake pans
- Cake leveler (a handy little tool!)
- Offset spatula for frosting
- Cooling rack
- Kitchenaid Stand Mixer
Save this Blueberry Pie Cake recipe on Pinterest:
You might also like this beautiful Triple Chocolate Orange Cake with Candied Oranges:
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