Blueberry Cinnamon Roll Cake

adapted from: My Shiny Life

Blueberry Sauce 

1 pt. blueberries

1/4 c. water

1 Tbl. sugar

juice of 1/2 a lemon

1 tsp. vanilla extract


3 c. all-purpose flour

1/4 tsp. salt

1 c. sugar

4 tsp. baking powder

1 1/2 c. milk

2 eggs

2 tsp. vanilla extract

1/2 tsp. orange zest, opt.

1/2 c. (1 stick) butter, melted


1/2 c. butter

1 c. brown sugar

2 Tbl. flour

1 Tbl. cinnamon


2 c. powdered sugar

2 - 3 Tbl. milk (more if needed)

1 tsp. vanilla extract

To make the blueberry sauce:  Add the blueberries, water, sugar and lemon juice to a saucepan.  Cook over medium heat until thickened, mashing the blueberries as you go. (A potato masher worked best for me, but you could also use a wooden spoon).  Once thickened, remove from heat and stir in the vanilla.  Set aside to cool.  To make the cake: Preheat oven to 350 degrees.  Combine the flour, salt, sugar and baking powder.  In  a separate dish combine the milk, eggs, vanilla, orange zest and melted butter.  Add wet ingredients to dry and stir until combined.  Pour into a greased 9x13 inch cake pan (or see my notes below for my suggestion).  Dollop blueberry sauce over cake batter and swirl using a butter knife.  For the topping:  Combine brown sugar, flour and cinnamon.  Cut in the butter until it looks like wet sand.  (My fingers worked best for this, but you could always use a fork or spoon).  Sprinkle evenly over the cake.  Bake for 30-33 minutes.  Let cake cool for 20-30 minutes.  To make the glaze:  Whisk together all ingredients until smooth, adding only enough milk until it reaches desired consistency.  Pour over slightly cooled cake.  Let cake sit for 1 1/2 - 2 hours before cutting and serving.  Don't rush this part or you might end up with a completely sunken cake.    

Jenn's Notes: I made 1/2 a batch.  I did add orange zest, but I couldn't taste it at all, so you could totally leave that out or add it to the glaze instead.  I didn't think it had much blueberry flavor.  Next time, I am going to spread half the batter into the cake pan, then spread an entire layer of blueberry sauce over the batter (instead of just dolloping).  Then, I will top with the remaining cake batter and continue with the rest of the cake as instructed.  By just dolloping and swirling the sauce, you end up with only a few patches of blueberry and by adding an entire layer of blueberry sauce, I think it will add much more blueberry flavor, since you will get some in every bite, but the choice is up to you.