Blueberry Cinnamon Roll Cake
Soft and fluffy cake swirled with brown sugar, butter, and cinnamon, loaded with juicy blueberries, and topped with vanilla bean icing!
Ingredients
Brown Sugar Swirl:
- 6 Tablespoons salted butter softened
- ½ cup packed brown sugar
- 1 ½ teaspoon cinnamon
Cake:
- 1 ⅔ cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup sour cream
- ¼ cup milk
- 2 eggs
- 1 teaspoon vanilla
- 3 Tablespoons unsalted butter melted
- 1 ¼ cup blueberries fresh or frozen*
Vanilla Bean Icing:
- 2 Tablespoons salted butter melted
- Seeds from half of a vanilla bean**
- 1 cup powdered sugar
- 1-2 Tablespoons milk or heavy cream
Instructions
- Preheat oven to 350ºF, and spray an 8-inch square baking dish with nonstick cooking spray.
Make the Brown Sugar Swirl:
- In a medium bowl combine the butter, brown sugar and cinnamon until smooth; set aside.
Make the Cake:
- In a large bowl, whisk the flour, baking powder, salt, and sugar together until combined. Add the sour cream, milk, eggs, and vanilla, mixing until batter is almost combined. Pour in the melted butter and continue mixing until smooth. Fold in the blueberries.
- Pour half of the batter into the prepared pan. Drop spoonfuls of about half of the swirl mixture over the batter. Add remaining batter on top, followed by spoonfuls of remaining swirl mixture. Using a skewer or knife, swirl the mixture into the batter.
- Bake in the oven for 35-40 minutes, or until a toothpick inserted into the center comes out with few crumbs attached. Allow to cool slightly while you make the icing.
Make the Vanilla Bean Icing:
- In medium bowl, whisk the butter and vanilla bean seeds together. Add about half of the powdered sugar, stirring until combined. Whisk in 1 tablespoon milk/heavy cream, followed by the rest of the powdered sugar. Add more milk/heavy cream, if needed, to reach the desired consistency.
- Spread icing on top of cake. Cut into squares and serve!
Notes
*If using fresh blueberries, I recommend flash-freezing them first by spreading them out on a baking sheet and chilling them in the freezer until solid. This will prevent them from smashing and breaking when you stir them into the batter.
**1 and 1/2 teaspoon of vanilla extract can be substituted.
**1 and 1/2 teaspoon of vanilla extract can be substituted.