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You know those mornings when you wake up craving something cozy, comforting, and just a little bit special? Last spring, I found myself elbow-deep in cookbooks for our weekly book club brunch, wishing I could bring something that tasted like a cinnamon roll but didn’t require me to swirl dough until my arms fell off. And then—lightbulb moment—I thought, why not bake that cinnamon roll into a cake? Cue the Blueberry Cinnamon Roll Cake, a tender, buttery marvel studded with juicy berries and swirled with cinnamon goodness.
My kitchen smelled like Sunday morning bliss for hours afterward (yes, really!), and I watched friends swoon over each slice. Because let’s be honest: who can resist that nostalgic cinnamon hug paired with bright pops of blueberry? Plus, this recipe is mostly just one bowl—so cleanup is a breeze, and you still get all the credit. Trust me, you’ll want to double the batch (or at least tell yourself you might).
Why You’ll Love This
- One-bowl batter = minimal mess (hallelujah!)
- Juicy blueberries bursting with antioxidants—guilt-free-ish snacking
- Cinnamon swirls for that nostalgic bakery vibe in every bite
- Ready in under 1½ hours from start to finish
- Easy to tweak: whole wheat, gluten-free, vegan… you name it
- Perfect for brunch, potlucks, or sneaking a slice at your desk
- Makes 8–10 generous servings (sharing encouraged, but totally optional)
- Not overly sweet—skip the glaze if you’re watching the sugar
Ingredient Notes
- All-purpose flour: The backbone of our cake. King Arthur is my go-to, but any brand works.
- Whole wheat pastry flour: Optional swap for nutty depth and extra fiber (you’ll barely notice).
- Sugars: A mix of granulated and light brown gives sweetness and a hint of caramel.
- Baking powder: Make sure it’s fresh—your rise depends on it!
- Cinnamon: Two teaspoons split between batter and swirl. Feel free to bump it up if you’re a cinnamon freak.
- Eggs: Room temperature for fluffiness. Pro tip: stash them on the counter an hour before baking.
- Milk & yogurt: Whole or 2% milk plus Greek yogurt equals a tender crumb. Dairy-free? Swap in almond milk + coconut yogurt.
- Butter: Unsalted, melted, cooled. Adds richness—don’t skip it!
- Blueberries: Fresh or frozen. If using frozen, toss them in a little flour so they don’t sink to the bottom.
- Glaze: Powdered sugar plus a splash of milk. Totally optional, but dreamy drizzled on top.
- Nutmeg: A pinch in the swirl adds cozy warmth (shake it on if you’re feeling fancy).
Directions
- Preheat & prep: Heat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter, then line the bottom with parchment paper. This little step makes releasing the cake a breeze—trust me, you don’t want a half-mangled cake.
- Mix the dry stuff: In a large bowl, whisk together the flours, granulated sugar, brown sugar, baking powder, salt, and 1 teaspoon of cinnamon. Give it a good stir so every bit gets some love.
- Combine the wet: In another bowl, beat the eggs lightly, then stir in milk, Greek yogurt, melted butter, and vanilla until everything looks smooth and creamy.
- Bring it together: Pour the wet ingredients into the dry, then fold gently with a spatula until you just lose the streaks of flour. Overmixing = tough cake, so keep it light and airy.
- Make the cinnamon swirl: Spoon about 1 cup of the plain batter into a small bowl and stir in the remaining teaspoon of cinnamon (and nutmeg, if you’re using it). That’s your dreamy swirl batter.
- Layer time: Spread half of the plain batter in the pan, smoothing it out. Dollop half of the cinnamon batter on top, then sprinkle with ¾ cup blueberries. It’s okay if it looks messy—this is art.
- Repeat & swirl: Dollop the rest of the plain batter, top with the remaining cinnamon dollops, plus the last of the berries. Then, take a butter knife and gently swirl everything together for that classic cinnamon-roll effect.
- Bake: Slide the pan into the oven and bake for 35–40 minutes, or until a toothpick comes out with moist crumbs. You’ll see the edges pull away just a hair and the top turn golden-brown. Perfection!
- Glaze prep: While the cake cools in the pan for 10 minutes, whisk together powdered sugar and milk until pourable. If it’s too thick, add a drop more milk; too thin, a sprinkle more sugar.
- Finish & serve: Unlock the springform, transfer the cake to a wire rack, and drizzle that glaze over the warm top. Let it set for about 15 minutes, then slice into 8–10 pieces. Serve warm or at room temp with a cuppa—it’s sublime either way.
Variations & Flavor Twists
- Lemon–Blueberry: Stir 1 tablespoon of fresh lemon zest into the batter and glaze for a sunny zip.
- Gluten-Free: Swap both flours for your favorite 1:1 GF baking blend—bake time stays the same.
- Vegan: Use 2 flax eggs, coconut yogurt, and plant-based milk + butter. Tastes just as dreamy.
- Maple Glaze: Trade the milk glaze for a thin pour of pure maple syrup—hello, autumn vibes!
- Spiced Twist: Add ½ teaspoon cardamom or ground ginger to the cinnamon swirl. It’s a little different, a lot delicious.
Storage & Reheating Tips
- Leftovers keep in an airtight container at room temp for 2 days—or pop them in the fridge for up to 4 days.
- To freeze slices, wrap them tightly in plastic, then tuck into a zip-top bag for up to 2 months. Thaw overnight in the fridge.
- Revive frozen or chilled slices by warming at 300°F for 5–7 minutes in the oven, or give them a quick toast in the toaster oven for that fresh-baked vibe.
- If the glaze sets too hard, just microwave a slice for 10 seconds and watch it soften right up.
Final Thoughts
There you have it—my all-time favorite Blueberry Cinnamon Roll Cake that feels indulgent yet surprisingly approachable. It’s one of those recipes that makes you look like a rockstar baker, even if you’re just learning the ropes. So go ahead and try it this weekend; I promise it’ll earn you high-fives (and maybe a few extra slices of praise). Got questions, tweaks, or a secret twist of your own? Drop a comment below—I’d love to hear how yours turned out! Happy baking, friends.
Blueberry Cinnamon Roll Cake
Blueberry Cinnamon Roll Cake is a tender, swirling treat bursting with juicy blueberries and warm cinnamon—a festive spin on classic cinnamon rolls, baked into a soft, buttery cake that’s impossible not to love.
Ingredients
- 2 cups all-purpose flour (King Arthur recommended)
- 1 cup whole wheat pastry flour optional, for nutty depth
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 tablespoon baking powder (check for freshness)
- ½ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature (for lighter rise)
- 1 cup milk whole or 2%; almond milk works too
- ½ cup whole-milk Greek yogurt for moisture
- 4 tablespoons unsalted butter melted and cooled slightly
- 1½ cups fresh or frozen blueberries (Driscoll’s if you can find ’em)
- ½ cup powdered sugar + 2 tablespoons milk (for optional glaze)
- Pinch freshly grated nutmeg (optional warmth)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper—this helps the cake release cleanly.
- In a large mixing bowl, whisk together both flours, granulated sugar, brown sugar, baking powder, salt, and 1 teaspoon of cinnamon until well distributed. In a separate bowl, beat the eggs lightly, then stir in milk, Greek yogurt, melted butter, and vanilla until smooth. Pour wet ingredients into the dry mixture and fold gently until just combined.
- Scoop 1 cup of the plain batter into a small bowl and stir in the remaining teaspoon of cinnamon—this becomes your cinnamon “swirl” batter.
- Spread half of the plain batter into the prepared pan, dollop half of the cinnamon batter over, then sprinkle ¾ cup of blueberries evenly. Add remaining plain batter, repeat with cinnamon dollops, and swirl with a butter knife for that classic cinnamon-roll pattern. Top with the rest of the blueberries, gently pressing them into the batter.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. You’ll know it’s done when the edges pull away slightly and the top looks golden.
- While the cake cools in the pan for about 10 minutes, whisk the powdered sugar and milk until pourable—adjust consistency as needed. Drizzle the glaze over the warm top, let it set for 15 minutes, then slice into 8–10 pieces and serve.
Notes
Use room-temperature eggs and milk for an airy batter. If using frozen blueberries, lightly toss them in flour to prevent sinking.
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