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Blueberry Cinnamon Cakes

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June 12th, 2008 · Print Print

Sometimes I get this feeling on the weekends, where I just want to bake a cake.  It’s been a pretty regular occurrence since my Perfect Party Cake, now that I’ve gone beyond using cake mix from a box.

“But why, Katy, if you say you want to bake a cake, did you end up with these (admittedly adorable) mini cakes?”

Because I am still something of a cake novice, as I will readily admit. And because after my cake had been in the oven for about 30 minutes, and was clearly far short of fully cooked, I decided to 1) open the oven and 2) insert one of my dinner knives into the center to “test” it for doneness.

Which it how I ended up with a very sunken cake.

I thought, hmmm.  I could cover up the sunkenness with frosting and no one would (probably) ever know.  Or I could break out my sparkling new pastry ring, and make cutie-pie little mini-cakes out of the un-sunk portion of the cake.  I chose the mini cakes.

The blueberry whipped cream frosting was just my way of saying, “yay, it’s finally summer.”  I was going to decorate the top of the cake with fresh blueberries, but I though purple frosting too fun an idea to pass up.  And I was right, no?

Blueberry Cinnamon Cakes

INGREDIENTS:
For the cake:
1/2 stick unsalted butter
3/4 cup sugar
2 eggs
1/3 cup milk
2 tsp cinnamon
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 teaspoon salt

For the whipped cream and filling:
1/2 cup heavy cream
1/4 cup sugar
1/2 cup fresh blueberries
4 tbsp water

DIRECTIONS:
For the cake:
Preheat the oven to 325 degrees.  Beat together the butter and sugar until combined.  Beat in the eggs, milk, cinnamon and vanilla.  Add the flour, baking powder and salt and beat until the batter is smooth and no lumps remain.

Pour the batter into an 8″ springform pan coating with cooking spray, and bake for about 40-50 minutes, or until a toothpick inserted into the center comes out clean (if the cake looks like it’s still wobbly, don’t insert the toothpick!).

Allow the cake to cool completely before decorating.

For the whipped cream and filling:
In a medium saucepan, place the blueberries and water on high heat.  Smush the blueberries with a spatula as they cook, and cook them until the water is mostly gone and they have a thick, jelly-like consistency.  Divide the mixture in half and set aside to cool.

In a large bowl, whip the cream and sugar until stiff peaks form.

To assemble:
Once the cake has cooled, use a pastry ring to cut three 3″ round mini-cakes out of the cake batter.  Lift them out of the cake and place on a cutting board or other decorating surface.

For each mini-cake, cut the cake into three thin layers using a serrated knife or a cake slicing wire.  Spread all the layers out on your cutting board.

On 6 of the 9 layers, spread a thin layer of blueberry filling using half of the blueberry spread.  Top the blueberry spread with a thick layer of whipped cream.

Stack three of the blueberry/cream-topped layers on top of the other three blueberry/cream-topped layer (making three two-layer mini-cakes).  Use the remaining plain cake layers to top the others.

In another bowl, fold the other half of the blueberry spread into the remaining whipped cream.  Spoon the blueberry whipped cream into a piping bag and pipe it out onto the tops of the plain cake layers.

Serve!

Makes 3 three-inch mini cakes.


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Tags: desserts · food



47 responses so far ↓

  • 1 Mary // Jun 12, 2008 at 7:44 am

    These are so cute! And I love blueberry frosting.

  • 2 sue bette // Jun 12, 2008 at 8:30 am

    Those look great! I love individual sized dessert portions and I think the blueberry frosting was a fun step!

  • 3 Erin // Jun 12, 2008 at 8:31 am

    Well aren’t you miss fancy pants ;) I love the lavender icing on top!

  • 4 Ann // Jun 12, 2008 at 9:18 am

    Ring cutters have saved many an iffy cake for me… and you can just pretend it was all on purpose! Your little cakes look delicious and I love the idea of blueberry whipped cream!

  • 5 Elle // Jun 12, 2008 at 9:25 am

    Those are adorable, and such a gorgeous color for the frosting!

  • 6 Happy Cook // Jun 12, 2008 at 10:03 am

    Wow those looks delicious and elegant.
    Yummy

  • 7 FlaNboyant Eats // Jun 12, 2008 at 10:04 am

    do you share your goodies with the office? This looks amazing. It’s no wonder it’s hard to stay off sweets. It’s simply part of my diet.

  • 8 Chantix // Jun 12, 2008 at 10:13 am

    This dessert looks amazing!! The lavender frosting looks scrumptious, I would just love a Blueberry Cinnamon Cakes right this second =)

  • 9 VeggieGirl // Jun 12, 2008 at 10:19 am

    I get those same feelings too; but DAMN, my cakes never look that good, haha!! Love the blueberry & cinnamon combination.

  • 10 MyKitchenInHalfCups // Jun 12, 2008 at 10:57 am

    This is the story of “on the edge of disaster” turned brilliant success!  Totally gorgeous Katy!
    Blueberry and cinnamon, long on my favorite list.

  • 11 Kitt // Jun 12, 2008 at 11:22 am

    Good save! Very clever, and yummy-looking.

  • 12 katy // Jun 12, 2008 at 11:34 am

    Thanks everyone!
    Erin — I felt very fancy (although not when the cake first came out of the oven, at all)!
    FlaNboyant Eats — I do usually share, but not these!  I actually brought something else in to work this week — the June Daring Bakers recipe!

  • 13 Sarah // Jun 12, 2008 at 12:44 pm

    Those look great and I love personal sized desserts…portion control (unless you eat three or four!).

  • 14 ttfn300 // Jun 12, 2008 at 12:48 pm

    Sounds delicious…  how did it taste??  :)

  • 15 Kristen // Jun 12, 2008 at 1:29 pm

    Adorable!

  • 16 Jen // Jun 12, 2008 at 4:14 pm

    They’re so cute and I absolutely love blueberry!  I got my ice cream ticket today and can’t wait to have it with my bluebarb I made today :) thanks!

  • 17 Christie @ fig&cherry // Jun 12, 2008 at 5:42 pm

    Nice one! They’re so cute. I love it when something so wrong turns out to be a blessing in disguise.

  • 18 cookinpanda // Jun 12, 2008 at 7:50 pm

    Adorable indeed.  I love the idea of mini-cakes, and a much better than trying to cover up the sunken cake with frosting.

  • 19 Marc @ No Recipes // Jun 13, 2008 at 1:00 am

    Great photos! Love the color of the blueberry in the cream.

  • 20 grace // Jun 13, 2008 at 4:07 am

    good call with the purple frosting.  and the mini cakes.  and the cinnamon and the blueberry filling.  this could potentially be a new favorite cake for me, i kid you not.  nice work!

  • 21 brilynn // Jun 13, 2008 at 8:01 am

    Those are very cute cakes, especially with that frosting!

  • 22 Patricia Scarpin // Jun 13, 2008 at 8:08 am

    Katy, I absolutely love how you turned a bad situation into something beautiful and delicious! Way to go, my friend!

  • 23 katy // Jun 13, 2008 at 9:44 am

    Thanks so much everyone!  And I definitely agree that it’s even more fun when you take a cooking disaster and rescue it!  :-) BTW, can anyone see in the first picture the uneven top layer?  That’s because it was part of the sunken center before I cut them up!

  • 24 Sophie // Jun 13, 2008 at 12:11 pm

    I’m Sophie, Key Ingredient’s Chief Blogger.  We would like to feature this recipe on our blog.  Please email sophiekiblogger@gmail.com if interested.  Thanks :)

    Sophie
    http://blog.keyingredient.com/

  • 25 Susan from Food Blogga // Jun 13, 2008 at 6:22 pm

    I definitely like your way of saying, “yay, it’s finally summer!” Blueberry whipped cream? I’d eat it by the mouthful.

  • 26 Donald // Jun 14, 2008 at 9:22 am

    Hey Katy:

    Nice work (as usual). I’m passing the Arte y Pico award on to you and your excellent blog.

    http://mrorph.com/foodblog/index.php?title=beef-and-rancho-gordo-bean-burrito&more=1&c=1&tb=1&pb=1

  • 27 adele // Jun 14, 2008 at 7:01 pm

    Aww, these are adorable!

  • 28 White On Rice Couple // Jun 14, 2008 at 10:46 pm

    Yes, you are so right! The purple frosting is great! I love mini cakes and need to get cake mojo going again! Your pictures got me there!

  • 29 Garrett // Jun 15, 2008 at 9:43 am

    Mini-cakes are always cuter anyways.  The blueberry and cinnamon sounds like a great flavor combo!

  • 30 HoneyB // Jun 15, 2008 at 11:21 am

    Great looking save!  They sound delicious!

  • 31 Michelle // Jun 15, 2008 at 3:19 pm

    These look fabulous!

  • 32 My Sweet & Saucy // Jun 15, 2008 at 10:31 pm

    Too cute!  Great fix with the mini cakes!

  • 33 Jaime // Jun 18, 2008 at 2:09 pm

    those are adorable!

  • 34 love, tastespotting // Jul 1, 2008 at 10:34 am

    how did i miss this in the tastespotting queue?!?! the thing is, it cropped way over the to the right…would you mind resubmitting the photo, but crop it before to 250 x 250? would love to send this to the front page :)

  • 35 Becky // Jul 1, 2008 at 6:11 pm

    the blueberry cinnamon cakes certainly don’t look like the product of a novice but a seasoned baker. good job! love your photos.

  • 36 Nascar // Jul 9, 2008 at 4:34 pm

    they look delicious.  making me starving!

  • 37 Kimberly Edwards // Jul 16, 2008 at 9:41 pm

    Ok…those look delish! Blueberries are one of my very favorites! I love them!  Sounds wonderful!

    Kimberly :)

  • 38 Raspberry-Fig Frozen Yogurt | sugarlaws // Jul 17, 2008 at 7:49 am

    [...] Cinnamon Cakes with Blueberry Whipped Cream [...]

  • 39 Hannah // Aug 6, 2008 at 1:16 pm

    These are adorable! I love blueberries!

  • 40 Annabelle // Sep 6, 2008 at 12:07 pm

    Could you use a 9 x 13 or some other size regular baking pan?  I don’t have the kind you suggested.  Thanks.

  • 41 katy // Sep 6, 2008 at 5:15 pm

    Annabelle — You could use an 8″ square pan for the same results, or double the recipe and use a 9″ by 13″ pan.  Good luck!!!

  • 42 Pita Bread | sugarlaws // Sep 19, 2008 at 12:22 am

    [...] Cinnamon Cakes with Blueberry Whipped Cream [...]

  • 43 Chrisa // Jul 23, 2009 at 8:25 am

    Wow, these are delicious!  The cake itself is moist; with the right amount of cinnamon.  I doubled the amount of whipped cream, and made one big cake as opposed to the miniature ones.  (As cute as they looked; I didn’t have the time or the patience) I used a serrated knife to cut the cake in half; and I placed the plain whipped cream in the center.  Then I placed the blueberry whipped cream on the top.  It was a beautiful cake; light and summery and perfect for the occasion.  Thanks, Katy!

  • 44 Tanya // Oct 20, 2009 at 12:03 pm

    WOW! These look amazing; they are so cute. I’ll definitely have to make these. I love blueberries. Thanks for the great recipe.

  • 45 Molly // Jan 7, 2012 at 10:11 pm

    Wow, these look absolutely delicious! Thanks for the idea…and the Sugar Rush!

  • 46 Louise // Jan 10, 2012 at 6:13 pm

    I love cinnamon and blueberries! Can’t wait for summer to arrive! Your frosting is delightful!

  • 47 Kayleigh // May 7, 2012 at 9:50 am

    For a sunken cake, these turned out amazing.  And it’s such a good idea!  Yummy.

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