![To make Violet’s Blueberry Pie Cake, you will need: - 2 cups fresh blueberries - 1 cup granulated sugar, divided - 1 tablespoon fresh lemon juice - 2 cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon fine sea salt - ½ cup unsalted butter, softened to room temperature - 3 large eggs - 1 teaspoon pure vanilla extract - 1 cup whole milk - ½ teaspoon ground cinnamon - 1 cup blueberry jam (for filling) - Powdered sugar (for dusting) If you lack an ingredient, don't worry! You can swap items with ease: - Use frozen blueberries if fresh ones are not available. - Substitute coconut sugar for granulated sugar for a richer taste. - Replace lemon juice with lime juice for a different twist. - Try almond flour instead of all-purpose flour for a gluten-free option. - Use olive oil instead of butter for a dairy-free cake. - Replace eggs with applesauce (1/4 cup per egg) for a vegan version. Choosing the best blueberries makes a big difference! Here are some tips: - Look for firm and plump berries. They should be smooth and shiny. - Check the color; they should be deep blue with a slight white bloom. - Avoid any berries that are shriveled or have green spots. - Smell them! Fresh blueberries have a sweet, fruity scent. - Buy organic if you can to avoid pesticides. These tips help you find the freshest blueberries for your cake! Try using the Full Recipe for easy cooking. Enjoy baking! First, gather your ingredients. This includes fresh blueberries, sugar, butter, and eggs. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter. Dust them with flour or use parchment paper. Next, toss the blueberries with 2 tablespoons of sugar and lemon juice. Let them sit for about 10 minutes. This step makes the blueberries taste even better. In a large bowl, mix flour, baking powder, salt, and cinnamon. In another bowl, cream softened butter with ¾ cup sugar. Use an electric mixer for about 3-5 minutes. The mix should look light and fluffy. Add eggs one at a time, mixing well after each. Then, stir in vanilla extract. Gradually add the flour mix and whole milk, alternating between the two. Start and end with flour. Stir until just combined, being careful not to overmix. Finally, fold in the marinated blueberries gently. Now, pour the batter into the prepared cake pans. Make sure to smooth the tops with a spatula. Bake the cakes for 25-30 minutes. They are done when a toothpick inserted in the center comes out clean. Once baked, take the cakes out of the oven. Let them cool in the pans for 10 minutes. Then move them to wire racks to cool completely. This step is key for a moist cake. When the cakes are cool, place one layer on a serving platter. Spread blueberry jam evenly on top. This jam adds a delicious layer of flavor. Carefully set the second layer on top. Gently press down to secure the layers together. For the final touch, dust powdered sugar over the top. You can also add fresh blueberries and mint to make it look pretty. Enjoy this delightful cake that combines the best of pie and cake! For the full recipe, check the recipe section. To achieve the best texture, use room temperature ingredients. This helps the butter mix well with sugar, creating air pockets that make your cake light. Be careful not to overmix the batter. Stir until just combined for a fluffy cake. Let your cake cool completely before frosting. This helps the icing stay firm and not melt. You can add zest from one lemon to brighten the flavor. This pairs well with the blueberries. If you want a spice kick, add a pinch of nutmeg. You could also mix in other fruits like raspberries or blackberries. For a fun twist, try adding a splash of almond extract. This gives a unique taste that blends well with the blueberries. One common mistake is using cold eggs and butter. Cold ingredients can lead to a dense cake. Avoid opening the oven door too soon while baking. This can cause your cake to sink. Lastly, don't skip the marinating step for the blueberries. This brings out their sweetness and makes the cake more delicious. For the full recipe, check out the details above. {{image_4}} You can add bright lemon zest to your cake for extra flavor. Simply mix 1 tablespoon of fresh lemon zest into the batter. This adds a lovely citrus note that pairs well with blueberries. The zest makes each bite pop with freshness. If you want a gluten-free cake, swap the all-purpose flour for a gluten-free blend. Make sure the blend you choose has a good texture for baking. You can also add a bit of xanthan gum for better structure. This way, everyone can enjoy this tasty treat without worry. You can play with the fillings and frostings to change the taste. Instead of blueberry jam, try raspberry jam or lemon curd. If you want a different frosting, cream cheese or whipped cream works great. Each option gives a new twist to the classic cake, keeping it exciting. For the complete recipe, check out the [Full Recipe]. To keep your leftover cake fresh, store it in an airtight container. Make sure to place it at room temperature if you plan to eat it within a few days. If you need to keep it longer, refrigeration is a good option. Just remember to cover it with plastic wrap or foil to avoid drying it out. Freezing is a great way to save extra slices of Violet’s Blueberry Pie Cake. First, let the cake cool completely. Then, slice it into portions. Wrap each piece tightly in plastic wrap. After that, place the wrapped slices in a freezer bag. Be sure to label the bag with the date. The cake will keep well for up to three months in the freezer. To enjoy your frozen cake, remove a slice from the freezer and let it thaw in the fridge overnight. If you want it warm, place the slice in the microwave for about 10-15 seconds. For a lovely finish, dust with powdered sugar before serving. You can also add a dollop of whipped cream or a scoop of ice cream to bring out the blueberry flavor even more. Yes, you can use frozen blueberries. Just remember to thaw them first. Drain any excess juice to avoid a soggy cake. Frozen berries work well, but they may be softer than fresh ones. You can use applesauce or mashed bananas as egg substitutes. Use 1/4 cup of either for each egg. Flaxseed meal mixed with water is another good option. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg. To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. The edges should also pull away from the pan slightly. If it’s not done, bake for a few more minutes. This blog covered making Violet’s Blueberry Pie Cake. You learned what ingredients to use and how to select fresh blueberries. I shared steps for preparing, baking, and assembling the cake. You found tips for perfect texture and common mistakes to avoid. Don't forget the tasty variations and best storage methods. Enjoy experimenting with flavors like lemon or gluten-free options. Making this cake can be fun and rewarding! I hope you feel ready to create your own delicious dessert.](https://tossedflavors.com/wp-content/uploads/2025/05/cae62ff8-f429-4c26-8918-9813e8d0090b-300x300.webp)
- Violet’s Blueberry Pie Cake
Indulge in the delightful flavors of Violet’s Blueberry Pie Cake, a perfect dessert for any occasion! This easy recipe features layers of fluffy cake, fresh blueberries, and a sweet blueberry jam filling. With simple ingredients and straightforward steps, you’ll have a show-stopping treat ready to impress. Click through to explore this irresistible blueberry cake recipe and bring a slice of joy to your table!