Blueberry Cinnamon Roll Cake

I’m a bit exhausted and in need of some serious down time.

And no, blogging does not count as down time.

Why not?

Well, because no matter how small your blog is, it still takes a lot of time and effort.

Don’t believe me?

It’s okay. You don’t have to.

But here’s what goes into blogging, at least for me:

  1. Going through my RSS reader
  2. Writing recipes
  3. Testing recipes
  4. Styling food
  5. Photographing food
  6. Photographing non-food things
  7. Editing pictures
  8. Curating things for Ab Fab Friday
  9. Creating mood boards for Ab Fab Friday
  10. Keeping up with social media
  11. Responding to reader comments
  12. Writing posts
  13. Attempting to write with wit (This is REALLY hard to do, but I’m trying my best. If you want to read a blog by someone who’s really good at that, check out How Sweet It Is or The Bloggess.)
  14. Editing posts
  15. Continued learning – listening to lectures, watching videos, and reading articles about food, blogging, social media, design, branding, marketing, etc.

Just looking at that list is making my head spin.

So, me hearties, instead of publishing a post EVERY DAY like I have been for some time, I will now be taking Sundays off.

But before I begin my Sunday breaks, here’s a twist on a cinnamon roll cake.

I dotted it with some blueberry sauce.

Yes. I know. I JUST posted a blueberry recipe. But this is really good. Trust me.

See you all on Monday! 

Blueberry Cinnamon Roll Cake

Yield: 24 pieces


  • (recipe adapted from Cookin' Up North)
  • Blueberry sauce
  • 1 pint blueberries
  • ¼ cup water
  • 1 tablespoon granulated sugar
  • ¾ teaspoon vanilla
  • ¼ teaspoon lemon juice
  • Cake
  • 3 cups flour
  • ¼ teaspoon salt
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 ½ cups milk
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon orange zest (optional)
  • ½ cup (1 stick) butter, melted
  • ¼ cup blueberry sauce
  • Topping
  • 1 cup (2 sticks) butter, softened
  • 1 cup brown sugar
  • 2 tablespoons flour
  • 1 tablespoon cinnamon
  • Glaze
  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon pure vanilla extract


    For the blueberry sauce:
  1. Take half of the blueberries, mash them until desired consistency and set aside.
  2. Heat water and sugar over medium high heat, stirring occasionally until sugar has completely dissolved. Add all blueberries, vanilla and lemon juice.
  3. Reduce heat to medium low and cook for about 3 minutes, stirring occasionally. Remove from heat and let cool before serving.
  4. For the cake:
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Mix all ingredients for the cake together except for the butter and blueberry sauce. Slowly stir in the melted butter and pour into a greased 9x13 pan. Dollop blueberry sauce over cake mixture and swirl with a butter knife.
  7. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake for 30-33 minutes.
  8. Let cake sit on cooling rack for 20-30 minutes.
  9. In a medium bowl, combine all ingredients for glaze and whisk .
  10. Drizzle the glaze over the top.
  11. Let sit for 1 ½ to 2 hours before cutting and serving. Don’t rush this part or you might end up with a completely sunken cake. Trust me. I’m speaking from experience.


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