Pie Spiced Blueberry Cake

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Pie Spiced Blueberry Cake

I consider this moist and delicious cake to be multipurpose.  I can’t decide whether I like it better for breakfast or dessert. Either way it did not last more than 24 hours so I suppose I like it for both. For the cake

  • 1 1/3 cups all-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp Victoria Taylor’s Pie Spice
  • ¼ tsp table salt
  • 6 tablespoons butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2/3 cup sour cream

For the blueberry topping

  • 1 cup blueberries
  • 3 Tbsp. granulated sugar
  • 1 Tbsp all-purpose flour
  • ½ tsp. Victoria Taylor’s Pie Spice

Preheat oven to 350 degrees. Lightly grease and flour the bottom and sides of a 9 inch round cake pan. In a medium bowl combine the flour, baking powder, baking soda, Pie Spice, and salt. Whisk until well blended. In a large bowl combine the butter and sugar. Beat with an electric mixer on medium speed until well blended. Add the eggs (one at a time) and the vanilla and beat until just blended. Fold the dry ingredients into the butter mixture in 3 batches, alternating with the sour cream. Scrape the batter into the cake pan and spread evenly. Bake for 10 minutes. As soon as you put the cake in the oven, make the topping. In a small bowl combine the blueberries, sugar, flour, and Pie Spice. Mix the ingredients together with a fork, lightly crushing the blueberries. After the cake has baked for 10 minutes, sprinkle the topping evenly over the top of the cake. Put the pan back in the oven and continue baking until a toothpick inserted in the center of the cake comes out clean, about 30 minutes longer. Remove cake from oven and allow to cool on a rack for 10 minutes. Remove cake from pan and allow to cool completely. Best, Victoria

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