- Violet’s Blueberry Pie Cake

$- Fresh Blueberries - Granulated Sugar - Unsalted Butter - All-Purpose Flour - Other Essential Ingredients To make Violet's Blueberry Pie Cake, you need some key ingredients. Each one plays a part in creating a delicious dessert. First, fresh blueberries are vital. They bring natural sweetness and a burst of flavor. Use ripe, plump blueberries for the best results. Next, granulated sugar sweetens the cake. It also helps create that lovely golden crust. Unsalted butter adds richness and moisture. Make sure it's softened for easy mixing. You will also need all-purpose flour. It provides structure and helps the cake rise. Lastly, there are other essential ingredients. These include lemon juice, baking powder, salt, eggs, vanilla extract, whole milk, ground cinnamon, and blueberry jam. Each one adds to the cake’s taste and texture. For the full recipe, check out the detailed instructions. - Prepping the Oven and Pans: Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans. Line the bottoms with parchment paper to help with easy removal later. - Marinating Blueberries: In a medium bowl, toss 2 cups of fresh blueberries with 2 tablespoons of granulated sugar and 1 tablespoon of lemon juice. Let them sit for about 10 minutes. This step brings out the sweetness and flavor of the blueberries. - Mixing Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of salt, and ½ teaspoon of ground cinnamon. This mix gives the cake its structure and flavor. - Creaming Butter and Sugar: In another bowl, cream ½ cup of softened unsalted butter with 1 cup of granulated sugar until the mixture is light and fluffy. This step adds air to the batter, making the cake soft. - Combining Wet and Dry Ingredients: Add 3 large eggs one at a time to the butter mixture. Mix well after each addition. Then, stir in 1 teaspoon of vanilla extract. Gradually add the flour mixture, alternating with 1 cup of whole milk. Stir until just combined. Be careful not to overmix, or the cake may be tough. Gently fold in the marinated blueberries into the batter. - Pouring Batter into Pans: Divide the batter evenly between the two prepared cake pans. This helps both layers bake evenly. - Baking Time and Temperature: Bake the cakes for 25 to 30 minutes. Check if they are done by inserting a toothpick in the center. If it comes out clean, they are ready. - Cooling Process: Remove the cakes from the oven. Let them cool in the pans for about 10 minutes. Then transfer them to wire racks to cool completely. - Layering the Blueberry Jam: Once the cakes are cool, place one layer on a serving platter. Spread 1 cup of blueberry jam evenly on top. - Dusting with Powdered Sugar: Place the second cake layer on top. Gently press down to secure it. Dust the top with powdered sugar for a beautiful finish. - Garnishing Suggestions: You can add fresh blueberries and mint leaves for extra color and flavor. This adds a special touch to your cake. For the full recipe, check the earlier section. Avoiding Overmixing Overmixing can lead to a tough cake. I mix until just combined. This keeps the cake light and fluffy. Stir gently when adding blueberries to avoid breaking them. Use a spatula for a soft touch. Storing Leftover Batter If you have leftover batter, don’t worry! Store it in an airtight container. Keep it in the fridge for up to two days. Just remember to stir it gently before using. This helps keep the batter fresh and ready for a quick bake. Adding Spices Want to add a twist? Consider adding a pinch of nutmeg or cloves. These spices can bring warmth and depth to your cake. Experiment with flavors to find your favorite mix. Adjusting Sweetness You can tweak the sugar to suit your taste. If you prefer a less sweet cake, cut back on the sugar by ¼ cup. You can also add a bit more lemon juice for a tangy balance. This will brighten the cake's flavor and make it even more delightful. For the full recipe, check out the complete instructions and details on how to create this scrumptious cake! {{image_2}} Gluten-Free Options You can make this cake gluten-free by using a gluten-free flour blend. Look for blends that include xanthan gum for the right texture. Substitute the all-purpose flour with an equal amount of this blend. This will keep your cake light and fluffy. Dairy-Free Alternatives To make this cake dairy-free, replace the butter with a plant-based option, like coconut oil or vegan butter. Use almond or oat milk instead of whole milk. These swaps will keep the cake delicious without dairy. Adding Nuts Nuts add crunch and flavor to the cake. Try adding chopped walnuts or pecans to the batter. About half a cup should do the trick. Just fold them in gently when mixing in the blueberries. Other Fruit Options While blueberries shine in this recipe, other fruits work well too. You can mix in raspberries or sliced strawberries for a fun twist. Just keep the amount similar, about two cups total, to maintain the cake's balance. - Short-term Storage: After your cake cools, cover it with plastic wrap or place it in an airtight container. Keep it at room temperature. It stays fresh for about three days. If you want to keep it longer, put it in the fridge for up to a week. - Long-term Freezing Tips: For longer storage, freeze your cake. Wrap it tightly in plastic wrap, then in aluminum foil. This method helps prevent freezer burn. It can last up to three months. When ready to eat, let it thaw in the fridge overnight before serving. - Maintaining Moisture: To keep your cake moist, use a damp paper towel when reheating. Place it over the cake while warming. This helps trap steam and keep it soft. - Microwave vs. Oven Heating: You can reheat in the microwave or the oven. For the microwave, heat a slice for about 15-20 seconds. For the oven, preheat to 350°F (175°C) and warm for 10-15 minutes. The oven method keeps the cake texture better. Always check to avoid overheating! - How do I know when the cake is done? You can check if the cake is done by inserting a toothpick in the center. If it comes out clean, the cake is ready. The top should also be golden brown and spring back when touched lightly. - Can I make this cake in advance? Yes! You can bake the cake a day ahead. Just let it cool completely. Wrap it well in plastic wrap and keep it in the fridge. This keeps it fresh and moist until you are ready to serve. - What are the best toppings for Violet’s Blueberry Pie Cake? I love using whipped cream or a scoop of vanilla ice cream on top. You can also add fresh blueberries and mint leaves for a nice touch. A dusting of powdered sugar adds a simple yet elegant finish. - How can I prevent the blueberries from sinking? To stop the blueberries from sinking, toss them in a bit of flour before adding them to the batter. This helps them stay suspended. Mixing them in gently also helps keep them from sinking during baking. For more details, refer to the Full Recipe. This blog post covered how to make a delicious Blueberry Pie Cake. We explored fresh ingredients, step-by-step instructions, and helpful tips. You now know perfect baking techniques and flavor variations. Storing and reheating methods ensure your cake stays fresh and tasty. Remember, small changes in the recipe can create new flavors. Use this knowledge to bake with confidence. Enjoy your time in the kitchen and share this treat with others!$

Indulge in the deliciousness of Violet's Blueberry Pie Cake! With layers of soft cake infused with fresh blueberries and a sweet jam filling, this delightful dessert is perfect for any occasion. Easy to make with simple ingredients, it features a balance of flavors that will impress your friends and family. Click through to discover the full recipe and bring this mouth-watering cake to your next gathering!

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Ingredients

2 cups fresh blueberries

1 cup granulated sugar

1 tablespoon lemon juice

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ cup unsalted butter, softened

3 large eggs

1 teaspoon vanilla extract

1 cup whole milk

½ teaspoon ground cinnamon

1 cup blueberry jam (for filling)

Powdered sugar (for dusting)

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.

In a medium bowl, toss the fresh blueberries with 2 tablespoons of sugar and lemon juice. Set aside to marinate for about 10 minutes.

In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.

In another bowl, cream the softened butter with the remaining sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the whole milk. Stir until just combined; do not overmix.

Gently fold in the marinated blueberries into the batter.

Divide the batter evenly between the two prepared cake pans.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Once cooled, place one cake layer on a serving platter. Spread the blueberry jam on top evenly.

Place the second cake layer on top of the first and gently press down.

Dust the top with powdered sugar for decoration. Optionally, garnish with additional fresh blueberries and mint leaves.

Prep Time: 15 minutes | Total Time: 1 hour (including baking and cooling) | Servings: 10-12 slices