Blueberry Cobbler Cake

cakebycourtney.com

Kate B

subheading: FOR THE BLUEBERRY CAKE:

2 cups (200 g) blueberries fresh or frozen

3 cups plus 3 tablespoons (366.5 g) cake flour

1 tablespoon plus 1 teaspoon (16 g) baking powder

¾ teaspoon (4.2 g) salt

1 cup (227 g) unsalted butter at room temperature

1 ¾ cups (350 g) granulated sugar

1 whole egg at room temperature

4 large egg whites at room temperature

1 teaspoon (4.2 g) vanilla extract

1 teaspoon (4.2 g) blueberry emulsion

subheading: For the Blueberry Compote:

2 cups (200 g) fresh or frozen blueberries

1 cup (200 g) granulated sugar

½ cup (118 g) water

2 tablespoons (18 g) corn starch sifted

1 tablespoon lemon juice

subheading: FOR THE BUTTERCREAM:

2 cups (452 g) unsalted butter slightly cold

6 cups (750 g) powdered sugar measured and then sifted

4 tablespoons (57.75 g) heavy whipping cream

1 tablespoon (13 g) vanilla bean paste

Pinch of salt

note: This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

subheading: For the Crumble:

½ cup (100 g) granulated sugar

2 tablespoons (27.5 g) packed brown sugar

¾ cup (86.25) cake flour

½ teaspoon (2 g) baking powder

½ teaspoon (3 g) salt

½ teaspoon (1.3 g) cinnamon

¼ cup grapeseed oil

½ teaspoon (2.1 g) vanilla extract

Directions at cakebycourtney.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer