BLUEBERRY COBBLER CAKE
Blueberry cake layers with vanilla buttercream, blueberry compote, and cobbler crunch filling.
Provided by Courtney Rich
Categories Dessert
Number Of Ingredients 29
Steps:
- HEAT THE OVEN: Preheat your oven to 325 degrees. Spray three 8-inch round pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
- MAKE THE PUREE: In a medium saucepan, cook the blueberries over medium-low heat until the berries soften. Transfer berries to a blender or food processor and pulse until smooth. Should make 1 cup puree. Set aside.
- MIX THE INGREDIENTS: In a medium bowl whisk together the cake flour, baking powder, and salt. Set aside.
- In a bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high for about 2 to 3 minutes, until lighter in color.
- With the mixer in medium speed, add the egg whites and egg, one at a time. Make sure to scrape down the sides and bottom of the bowl between additions. Once all of the eggs are added, turn the mixer to medium-high and beat for an additional 2 minutes.
- Stir in the vanilla extract and blueberry emulsion.
- With the mixer on low, alternately add the dry ingredients with the blueberry puree in three additions, starting and finishing with the dry ingredients.
- NOTE: I left my batter naturally colored by the emulsion and puree. For more of a purple or blue, use a drop of food coloring.
- BAKE THE CAKE: Evenly divide the batter between the three pans (about 15 ounces of batter in each) and bake for about 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
- Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks to cool completely.
- Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.
- MIX THE INGREDIENTS: Combine all of the ingredients in a medium saucepan over medium heat. Bring to a soft boil and cook for 5 minutes, stirring occasionally. You want the blueberries to burst and the liquid to thicken. It should coat your spoon well.
- This is best made a day or two ahead of time. Store in an airtight container in the refrigerator.
- BEAT THE BUTTER: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 minutes.
- MIX THE INGREDIENTS: With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
- With mixer on medium speed, add whipping cream, vanilla bean and salt.
- Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The buttercream will become lighter in color and texture.
- Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.
- HEAT YOUR OVEN: Preheat your oven to 300 degrees F.
- MIX THE INGREDIENTS: Combine the sugars, flour, baking powder, cinnamon, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined.
- Add the oil and the vanilla and beat on low until the dry ingredients are "wet."
- Spread the crumbs on a baking sheet lined with parchment paper. Use your hands to clump some of the pieces together to make larger chunks.
- BAKE THE CRUMBS: Bake the crumbs for about 15 minutes and then let cool completely before using.
- STACK THE LAYERS: Place the first cake layer, top side up, in the center of a cake board or cake plate.
- Evenly 1/2 cup of buttercream over the cake layer and then pipe a rim of buttercream around the edge of the cake.
- Gently spread about 1/2 cup of the blueberry compote over the buttercream.
- Sprinkle about 1/2 cup of the crumble over the blueberry compote and pat into place.
- Repeat these step until you get to the final cake layer, which you will lay top side down.
- Apply a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
- After the crumb coat is set, continue frosting and decorating the cake.
BLUEBERRY COBBLER DUMP CAKE
Have you heard of blueberry dump cake? It's a super easy and delicious way to do blueberry cobbler with cake mix, blueberries and butter! This blueberry cobbler dump cake is perfect for when you need a quick & easy dessert.
Provided by Erin @ Delightful E Made
Time 35m
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- In a medium baking dish or 9x9" pan or baking dish, add the blueberries to the bottom of the pan.
- To a mixing bowl, add the cake mix. Pour the melted butter on to the cake mix, and stir together with a fork. Mixture will be crumbly and gravel-like.
- Evenly top the blueberries with the cake mix crumbles. Bake the dump cake for 30-33 minutes or until golden brown.
- Remove from oven and let cobbler cool slightly before serving.
- Enjoy with vanilla ice cream, if desired.
Nutrition Facts : Calories 421 calories, Carbohydrate 63 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 18 grams fat, Protein 3 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 6 servings, Sodium 672 milligrams sodium, Sugar 33 grams sugar
VERY BEST BLUEBERRY COBBLER!
I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!
Provided by FRIENDLYFOOD
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
- In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
- Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 87.7 g, Cholesterol 33.8 mg, Fat 12.9 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 7.9 g, Sodium 339.9 mg, Sugar 55.3 g
BEST EVER BLUEBERRY COBBLER
This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream.
Provided by Jen
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
- In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
- Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 10 g, Sodium 142.1 mg, Sugar 31.4 g
BLUEBERRY COBBLER CRUMB CAKE
This recipe came around when I was craving blueberry cobbler and cinnamon crumb cake. I prefer to eat it the next day after everything has had time to set, but my husband prefers it fresh ooey gooey and soft. Either way it is good as a side to coffee for an early morning tailgate or tea and biscuits in the garden.
Provided by LiRoper
Categories Dessert
Time 1h30m
Yield 18 Slices
Number Of Ingredients 13
Steps:
- Preheat Oven to 350.
- Brown Sugar Crumble Topping:.
- Use mixer to blend brown sugar, GF Flour, cinnamon and butter until mixture forms large crumbles. Place bowl in fridge.
- Cake:.
- Stir the cake mix and instant pudding together and set to the side.
- Separate 3 egg whites and 3 egg yolks into two bowls.
- Cream the butter and egg yolks together.
- Add the creamed butter/egg yolk to the cake mix and blend with the 1 cup of milk until you have a smooth cake batter.
- In a separte bowl whip the egg whites until you see peaks.
- Gently fold whipped egg whites in with the cake batter until blended.
- Gently fold in the 2 Cups of Blueberries until all Blueberries are coated in mixture.
- Line 9 x 13 baking dish parchment paper and coat with butter or cooking spray.
- Gently spread the blueberry batter evenly in pan.
- In separate bowl cream the cream cheese, 1 egg, 3 tablespoons sugar and 1 teaspoon vanilla together.
- Use spoon to drop random dollops of cream cheese mixture onto blueberry batter. Use edge of butter knife to gently swirl into the mixtures slightly together.
- Crumble the Brown Sugar topping on top of the batter.
- Bake 350 degree oven for 60 minutes. Test center with toothpick.
- Let cool to set ingredients.
- Take out of oven and set on cooling rack to set the fruit mixture prior to eating.
Nutrition Facts : Calories 284.1, Fat 15.6, SaturatedFat 9.2, Cholesterol 82.5, Sodium 231.5, Carbohydrate 34.8, Fiber 0.5, Sugar 32.9, Protein 2.9
BLUEBERRY COBBLER
This simple slow-cooked dessert comes together in a jiffy. If you like, you can substitute apple or cherry pie filling for the blueberry. -Nelda Cronbaugh, Belle Plaine, Iowa
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place pie filling in a greased 1-1/2-qt. slow cooker. Sprinkle with cake mix and pecans. Drizzle with butter. Cover and cook on high for 3 hours or until topping is golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 449 calories, Fat 14g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 343mg sodium, Carbohydrate 79g carbohydrate (57g sugars, Fiber 3g fiber), Protein 2g protein.
SLOW-COOKER BLUEBERRY COBBLER
I love blueberries, and this easy cake-mix cobbler showcases them deliciously. Serve the treat warm with a big scoop of French vanilla ice cream or a dollop of whipped cream. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a greased 5-qt. slow cooker, combine blueberries, sugar and cornstarch; stir in vanilla. In a large bowl, combine cake mix and melted butter. Crumble over blueberries. Top with pecans. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low until topping is set, 3-4 hours. If desired, serve with ice cream.
Nutrition Facts : Calories 331 calories, Fat 11g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 343mg sodium, Carbohydrate 58g carbohydrate (39g sugars, Fiber 2g fiber), Protein 2g protein.
More about "blueberry cobbler cake recipes"
BLUEBERRY COBBLER RECIPE WITH CAKE MIX RECIPE - THE …
From thespruceeats.com
4.4/5 (36)Total Time 1 hr 10 minsCategory DessertCalories 420 per serving
BLUEBERRY PEACH COBBLER - RESTLESS CHIPOTLE
From restlesschipotle.com
BLUEBERRY COBBLER RECIPE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
BLUEBERRY COFFEE CAKE (AKA BOY BAIT) - ONCE UPON A CHEF
From onceuponachef.com
BLUEBERRY LAYER CAKE - SUGARHERO
From sugarhero.com
14 EASY BLUEBERRY COBBLER RECIPES - HOW TO MAKE HOMEMADE …
From delish.com
LISA'S BLUEBERRY BISCUIT COBBLER - RECIPE | COOKS.COM
From cooks.com
EASY BLUEBERRY COBBLER WITH CAKE MIX - 3 BOYS AND A DOG
From 3boysandadog.com
OLD FASHIONED BLUEBERRY COBBLER - TASTES BETTER FROM …
From tastesbetterfromscratch.com
EASY BLUEBERRY COBBLER RECIPE (DUMP CAKE) - CRAZY FOR CRUST
From crazyforcrust.com
HOW TO MAKE BLUEBERRY COBBLER WITH CAKE MIX | SOUTHERN KISSED
From southernkissed.com
BLUEBERRY COBBLER - I AM BAKER
From iambaker.net
BLUEBERRY COBBLER: A DELICIOUS CLASSIC BLUEBERRY COBBLER RECIPE
From amandascookin.com
BLUEBERRY DUMP CAKE {BLUEBERRY COBBLER DUMP CAKE}
From cakewhiz.com
TRY THE BEST 3 INGREDIENT CROCK POT BLUEBERRY COBBLER RECIPE
From mommalew.com
THIS BLUEBERRY COBBLER DUMP CAKE RECIPE IS SO EASY - SIMPLEMOST
From simplemost.com
BLUEBERRY COBBLER - SUGAR SPUN RUN
From sugarspunrun.com
OLD FASHIONED EASY BLUEBERRY COBBLER - GRANNY'S IN THE KITCHEN
From grannysinthekitchen.com
EASY BLUEBERRY COBBLER RECIPE - SOUTHERN KISSED
From southernkissed.com
BLUEBERRY COBBLER RECIPE - PASS THE DESSERT
From passthedessert.com
3-INGREDIENT BLUEBERRY COBBLER | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
CAKE MIX BLUEBERRY COBBLER - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
BLUEBERRY COBBLER - CULINARY HILL
From culinaryhill.com
10 BEST BISQUICK BLUEBERRY COBBLER RECIPES | YUMMLY
From yummly.com
BLUEBERRY COBBLER : JUST 3 INGREDIENTS - TASTE OF THE FRONTIER
From kleinworthco.com
BEST BLUEBERRY COBBLER RECIPE - HOW TO MAKE BLUEBERRY COBBLER
From thepioneerwoman.com
BLUEBERRY COBBLER (SUPER EASY AND DELICIOUS!) - GRANDBABY CAKES
From grandbaby-cakes.com
BISQUICK BLUEBERRY COBBLER - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
BEST BLUEBERRY COBBLER RECIPE - QUICK & EASY! | MOM ON TIMEOUT
From momontimeout.com
BLUEBERRY DUMP CAKE RECIPE MADE WITH ONLY 3 INGREDIENTS
From mycreativemanner.com
BLUEBERRY COBBLER (EASY DUMP CAKE RECIPE) - KIRBIE'S CRAVINGS
From kirbiecravings.com
BLUEBERRY COBBLER - JO COOKS
From jocooks.com
EASY BLUEBERRY COBBLER RECIPE (W/ FRESH OR FROZEN BERRIES!)
From dinnerthendessert.com
BLUEBERRY COBBLER - SWEET JUICY BLUEBERRY FILLING AND SOFT CAKEY …
From willcookforsmiles.com
BLUEBERRY COBBLER DUMP CAKE | READY SET EAT
From readyseteat.com
BLUEBERRY COBBLER BARS - YOUR CUP OF CAKE
From yourcupofcake.com
BLUEBERRY COBBLER - QUICK AND EASY! - KRISTINE'S KITCHEN
From kristineskitchenblog.com
TEXAS-STYLE BLUEBERRY COBBLER – MODERN HONEY
From modernhoney.com
BLUEBERRY COBBLER (SO EASY, SO GOOD!) - BUTTER BE READY
From butterbeready.com
BLUEBERRY DUMP CAKE RECIPE - EASY SIDE DISHES
From saltysidedish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love