Violet’s Blueberry Pie Cake is a delightful dessert that combines the flavors of fresh blueberries with a moist cake, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups fresh blueberries
1 cup granulated sugar, divided
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
1 cup buttermilk
1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, combine the blueberries, ¼ cup of sugar, lemon juice, and vanilla extract. Gently toss to coat the blueberries and set aside to marinate for about 10 minutes.
In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream the softened butter and remaining ¾ cup of sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
Fold in the marinated blueberries gently, being careful not to break them.
Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a richer flavor, consider adding a teaspoon of almond extract to the batter.
You can also top the cake with whipped cream or a scoop of vanilla ice cream for a delightful dessert.
If fresh blueberries are unavailable, frozen blueberries work well; just do not thaw them before adding to the batter.