Experience Summer in Every Bite: The Ultimate Blueberry Crisp Cake Recipe

As the warmer days beckon and the promise of summer draws near, there’s a collective craving for desserts that perfectly capture the season’s vibrant essence. Look no further than this exquisite Blueberry Crisp Cake, a true celebration of summer flavors and textures. Imagine moist, flavorful oatmeal cake layers embracing a luscious blueberry compote filling, all crowned with a delightful oatmeal crumble and frosted with a dreamy blueberry buttercream. Each forkful delivers an explosion of summery goodness, making it the quintessential treat for any warm-weather gathering. This isn’t just a cake; it’s a sensory journey to sun-drenched days and joyful moments.

Prepare to make this Blueberry Crisp Cake your new signature summer dessert. As blueberry season hits its peak, offering an abundance of fresh, juicy berries, there’s no better time to gather your ingredients and embark on this baking adventure. The combination of its comforting oat base, bursts of sweet-tart blueberry, and creamy frosting creates an unforgettable experience. I’m confident that after just one taste, this cake will ascend to the very top of your summer dessert repertoire, much like it has in my own kitchen. It’s truly a showstopper that balances elegance with rustic charm.

For more delightful summer desserts, explore some of my other favorites here:

Brown Butter Blueberry Cookies, Lemon Blueberry Cake, Vanilla Berry Cake

Why This Blueberry Crisp Cake Will Be Your Summer Obsession

This isn’t just any blueberry cake; it’s a meticulously crafted dessert designed to deliver maximum flavor and texture with every slice. Here’s why this Blueberry Crisp Cake recipe stands out:

• Moist & Flavorful Oatmeal Cake Layers: The secret to our incredibly tender and uniquely delicious cake layers lies in the use of cooked old-fashioned oats. Incorporating oats into the batter isn’t just for a rustic feel; it significantly contributes to the cake’s exceptional moisture and adds a subtle, comforting chewiness that beautifully complements the blueberries. Using old-fashioned oats is crucial here, as their structure holds up perfectly during baking, unlike quick oats or steel-cut varieties. These soft, oatmeal-infused layers create the perfect foundation for our crisp cake.
• Bursting Blueberry Compote Filling: At the heart of this cake is a vibrant, homemade blueberry compote. Crafted from either fresh or frozen blueberries, this cooked filling offers an intense, sweet-tart blueberry flavor that truly sings. The careful balance of sugar and a touch of cornstarch creates a glossy, fruit-packed layer that distributes the essence of blueberries throughout each bite, ensuring no shortage of that irresistible berry taste.
• Irresistible Oat Crumble for Texture: What’s a “crisp cake” without the crisp? Just like your favorite fruit crisp, this cake features a buttery, golden oat crumble. Made with classic ingredients like oats, flour, and generous amounts of butter, this crumble bakes up to a delightful crunch. Sprinkled between the layers and often on top, it provides a fantastic textural contrast to the soft cake and creamy frosting, elevating the dessert from a simple cake to a multi-dimensional culinary experience.
• Dreamy Blueberry Buttercream Frosting: To tie all these wonderful elements together, we envelop the cake in a luscious blueberry buttercream frosting. This isn’t just any fruit-flavored frosting; it’s bursting with authentic blueberry taste thanks to two key ingredients: a high-quality blueberry emulsion (my favorite is LorAnn’s, which you can find here) and finely blended freeze-dried blueberries (easily found at Target or Amazon). This combination ensures a deep, natural blueberry essence without adding excess moisture, resulting in a smooth, flavorful frosting with a beautiful hue.
• Versatile Layered Cake Design: While the recipe is designed for an elegant three-layer, 8-inch cake, its adaptability is a major plus. You can easily adjust the pan sizes to create a four-layer, 6-inch cake for a taller presentation, or even scale it up to a classic sheet cake or a convenient 9×13-inch pan for larger gatherings. Detailed guidance on these variations is provided further down the page, making this recipe suitable for any occasion.

Key Ingredients for Your Blueberry Crisp Cake

To ensure your Blueberry Crisp Cake turns out absolutely perfect, let’s dive into some of the key ingredients you’ll need. While a complete, detailed list can be found in the recipe card at the bottom of this page, here’s a closer look at specific components and why they are essential for achieving the best results:

• Unsalted Butter: As with most baking endeavors, I always opt for unsalted butter. This gives you complete control over the salt content in your baked goods, preventing an overly salty flavor that can sometimes occur with salted butter. For this cake, it’s crucial that your butter is at room temperature – ideally, pulled out of the fridge 2-4 hours before you begin baking. This ensures it creams properly with the sugar, creating a light, fluffy cake batter that yields a tender crumb.
• Old-Fashioned Oats: This is a non-negotiable ingredient for the cake layers! It is vital to use old-fashioned (rolled) oats, not steel-cut or quick oats. Old-fashioned oats absorb moisture differently and maintain their texture during baking, contributing to the soft, chewy, and flavorful nature of the cake. Quick oats can become mushy, and steel-cut oats won’t soften enough, so stick to the classic rolled variety for the intended result.
• Light Brown Sugar: Light brown sugar is my preferred choice for its rich, molasses-like flavor and ability to add moisture to baked goods. Its subtle caramel notes beautifully complement the blueberries and cinnamon in this recipe, enhancing the overall depth of flavor in both the cake and the crumble.
• Large Eggs: Always use large or extra-large eggs for consistency in baking recipes unless otherwise specified. Similar to butter, your eggs should also be at room temperature, ideally removed from the refrigerator 2-4 hours before you start mixing the cake layers. Room temperature eggs emulsify more easily with other ingredients, leading to a smoother batter and a better-structured, lighter cake.
• Ground Cinnamon: Ground cinnamon is a star spice in this recipe, adding warmth and a delightful aromatic complexity that perfectly pairs with blueberries and oats. You’ll find we use a generous amount, which elevates the “crisp” flavor profile and brings a comforting depth to the cake layers and crumble.
• Blueberries (Fresh or Frozen): The undisputed hero of this cake! You can confidently use either fresh or frozen blueberries for both the compote and garnishing. If using frozen, there’s no need to thaw them beforehand when making the compote. Just make sure to pick up enough to not only fill your cake but also to generously adorn the top, adding a fresh burst of color and flavor.
• Blueberry Emulsion: To intensify that authentic blueberry flavor in the buttercream, I swear by a good quality blueberry emulsion. My go-to brand is LorAnn’s, which you can easily find and purchase here. Emulsions provide a more concentrated and stable flavor than extracts, delivering a true-to-fruit taste.
• Freeze-Dried Blueberries: These are another secret weapon for achieving a robust, natural blueberry flavor and a beautiful purple hue in your buttercream. I typically pick mine up at Target, but they are also readily available on Amazon. When pulverized into a fine powder, they infuse the frosting with intense berry goodness without adding unwanted liquid.

Step by Step Instructions: Crafting the Perfect Oatmeal Cake Layers

Follow these detailed steps to create the moist and flavorful oatmeal cake layers that form the foundation of your Blueberry Crisp Cake:

• Step 1: Prepare the Oatmeal Base. In a medium-sized saucepan, bring the water to a rolling boil. Once boiling, add 2 cups of old-fashioned oats. Give it a quick stir, then immediately remove the pot from the heat. Cover the pot with a tight-fitting lid and allow the oats to sit undisturbed for about 15-20 minutes, giving them ample time to absorb all the water and become wonderfully plump and soft. This step is crucial for the cake’s texture. Crucially, let the cooked oats cool down completely to room temperature (approximately 20 minutes) before incorporating them into your cake batter. Adding warm oats can negatively affect the butter and eggs, leading to a less stable batter and a denser cake.
• Step 2: Combine Dry Ingredients. In a separate medium-sized bowl, whisk together the baking soda, kosher salt, ground cinnamon, baking powder, ½ cup of the remaining uncooked old-fashioned oats (these will add more texture to the cake layers), and all-purpose flour. Whisk thoroughly for about 30 seconds to ensure all ingredients are well combined and evenly distributed. This step prevents pockets of leavening agents in your cake.
• Step 3: Cream Butter and Sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the softened, room-temperature unsalted butter and light brown sugar. Cream them together on medium speed for about 2 minutes, or until the mixture becomes visibly lighter in color, fluffy, and well aerated. This process incorporates air into the batter, which is essential for a light and tender cake.
• Step 4: Incorporate Eggs and Vanilla. With the mixer still on medium speed, add the room-temperature eggs, one at a time. After each egg addition, pause to scrape down the bottom and sides of the bowl with a rubber spatula, ensuring everything is thoroughly incorporated before adding the next egg. Continue mixing until the mixture is smooth and emulsified. Once all eggs are added, stir in the pure vanilla extract and beat on medium speed for an additional 30 seconds to fully combine and infuse the batter with flavor.
• Step 5: Alternate Wet and Dry Ingredients. Turn the mixer to its lowest speed. Add about one-third of the flour mixture to the butter-egg mixture, mixing until just combined. Then, add half of the cooled, cooked oats, mixing briefly. Continue alternating with the remaining flour mixture and oats, ending with the final portion of flour. Mix on low speed *only until just combined*. Be careful not to overmix the batter at this stage, as overmixing can lead to a tough cake.
• Step 6: Bake the Cake Layers. Evenly divide the prepared batter among your three 8-inch cake pans (approximately 20 ounces of batter per pan). If you’re using 6-inch pans, divide it among four pans. Use the back of a spoon or a small offset spatula to gently spread the batter evenly to the edges of each pan. Bake for 28-32 minutes, or until the cake layers are set in the center and a toothpick inserted into the middle comes out with just a few moist crumbs attached, indicating they are perfectly baked.
• Step 7: Cool and Prepare for Assembly. Allow the baked cake layers to cool in their pans for about 10-15 minutes on a wire rack. This helps them firm up slightly before handling. Then, carefully invert the cakes onto wire racks to cool completely. Once fully cooled to room temperature, use a serrated knife or a cake leveler to gently level the tops of the cakes, if necessary, ensuring each layer is flat and even. This step is crucial for creating a stable and professional-looking layered cake, ready for frosting and assembly.

Step by Step: Creating the Luscious Blueberry Compote

This homemade blueberry compote is bursting with fresh flavor and perfectly complements the oatmeal cake layers. Here’s how to make it:

• Step 1: Simmer the Blueberries. In a small saucepan, combine the blueberries (fresh or frozen), granulated sugar, and water over medium heat. Stir these ingredients together gently until they are well combined. Continue cooking, stirring occasionally, until the blueberries begin to soften and burst open, releasing their juices and forming a fragrant, slightly chunky sauce. This usually takes about 5-7 minutes.
• Step 2: Prepare the Cornstarch Slurry. In a small separate bowl, whisk together the cornstarch and the specified amount of cold water until a smooth, lump-free slurry forms. A slurry is a thickening agent that will give your compote the perfect consistency without a starchy taste.
• Step 3: Thicken the Compote. Ensure your blueberry compote is still hot and gently simmering (you should see small bubbles forming at the edges). Slowly pour the cornstarch slurry into the hot compote while continuously stirring. Continue stirring for 1-2 minutes; you’ll notice the compote starting to thicken quickly as the heat activates the cornstarch. Initially, the compote might appear a lighter, almost milky purple. Continue to cook and stir until the color deepens and clarifies – this indicates that the cornstarch flavor has been cooked out, leaving you with a beautifully vibrant and thick blueberry filling.
• Step 4: Cool the Compote. Remove the thickened blueberry compote from the heat and transfer it to a heatproof bowl. Allow it to cool down completely to room temperature. As it cools, the compote will continue to thicken, achieving that perfect spreadable consistency for your cake layers. To prevent a “skin” from forming on the surface (which can alter texture), press a piece of plastic wrap directly onto the surface of the compote. If you’re in a hurry, you can place it in the refrigerator to speed up the cooling process.

Step by Step: Baking the Perfect Oat Crumble

The oat crumble adds a wonderful crunchy texture to your Blueberry Crisp Cake. Follow these simple steps to make it:

• Step 1: Prepare for Baking. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. Set the prepared baking sheet aside.
• Step 2: Create and Bake the Crumble. In a medium bowl, combine the old-fashioned oats, light brown sugar, all-purpose flour, cold cubed unsalted butter, ground cinnamon, and a pinch of salt. Using your hands or a wooden spoon, mix these ingredients until the butter is fully incorporated and the mixture resembles coarse, sandy clumps with some larger pea-sized pieces. Spread this crumble mixture evenly over the prepared parchment-lined baking sheet. Bake for 8 to 10 minutes, making sure to stir the crumble halfway through to ensure even browning. The goal is a beautifully golden-brown and fragrant crumble.
• Step 3: Cool and Prepare Crumble. Once baked, remove the crumble from the oven and let it cool completely on the baking sheet. As it cools, it will crisp up further. If there are any larger clumps, gently break them apart with your fingers to create smaller, bite-sized pieces perfect for sprinkling over your cake layers.

Step by Step: Whipping Up Dreamy Blueberry Buttercream

This luscious buttercream is infused with natural blueberry flavor and makes the perfect frosting for your cake. Here’s how to prepare it:

• Step 1: Cream the Butter. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the slightly chilled unsalted butter on medium speed for about 2 minutes. This initial creaming softens the butter further and begins to incorporate air, which is vital for a light and fluffy buttercream.
• Step 2: Incorporate Powdered Sugar. Reduce the mixer speed to low. Gradually add the sifted powdered sugar, one cup at a time, mixing until fully incorporated before adding more. Sifting your powdered sugar beforehand is key to preventing lumps and ensuring a silky-smooth frosting.
• Step 3: Infuse with Blueberry Flavor. Once the powdered sugar is mostly incorporated, add the pulverized freeze-dried blueberries and the blueberry emulsion. Mix on low speed until these powerful flavor enhancers are evenly distributed throughout the frosting.
• Step 4: Add Liquid and Salt. Increase the mixer speed to medium. Slowly pour in the heavy whipping cream and add a pinch of salt. The cream will help achieve the desired consistency, while the salt balances the sweetness of the frosting.
• Step 5: Whip to Perfection. Increase the mixer speed to medium-high and continue to beat the buttercream for an additional 5 minutes. During this time, the frosting will become noticeably lighter in both color and texture, gaining an incredible fluffy consistency. Finally, use a rubber spatula to vigorously stir the buttercream by hand for a minute or two. This manual stirring helps to push out any larger air pockets created by the mixer, resulting in an exceptionally smooth and luscious frosting.

Mastering the Assembly of Your Blueberry Crisp Cake

Assembling a beautiful layered cake can seem daunting, but with these expert tips, you’ll achieve a professional finish every time. Patience and a few key techniques are all you need to create a stunning Blueberry Crisp Cake:

• Start with Chilled Cake Layers: This is arguably the most important tip for a stable and easy-to-decorate cake. Ensure your cake layers are completely cold, preferably chilled in the refrigerator for at least 30 minutes, or even briefly frozen. Cold layers are firmer, less prone to tearing, and significantly easier to handle, especially when leveling and stacking. They also produce fewer crumbs during the frosting process.
• Secure the First Layer: To prevent your cake from sliding around while you work, pipe a small dollop (about a tablespoon) of buttercream onto the center of your cake board or serving platter. This acts as a ‘glue.’ Carefully place your first leveled cake layer, top-side up, directly onto this dollop.
• Create a Frosting Dam: Before adding your compote, pipe a sturdy rim of buttercream frosting around the outer edge of the first cake layer. This creates a protective “dam” that will effectively contain the luscious blueberry compote, preventing it from oozing out the sides of your cake layers. This step is vital for a clean, stable filling.
• Fill with Blueberry Compote: Carefully spread about a half-cup of your cooled blueberry compote within the frosting dam on the first layer. Remember, less is often more here. While tempting to overfill, too much compote can make the cake unstable. You can always serve extra compote on the side!
• Add the Signature Crumble: Generously sprinkle about half of your prepared oat crumble evenly over the blueberry filling. This adds that essential crisp texture and another layer of flavor that defines this cake.
• Stack and Repeat: Gently place the second leveled cake layer directly on top of the filling and crumble. Press down lightly to ensure it’s secure. Repeat the entire process: pipe a frosting dam, spread the remaining blueberry compote, and sprinkle with the rest of the oat crumble.
• Position the Final Layer: For the top layer, place it top-side down onto the second layer of filling. Placing it upside down often gives you a flatter, more even surface to work with for your final frosting.
• The Crumb Coat: Apply a thin, even layer of buttercream frosting all over the entire cake – top and sides. This is called a “crumb coat,” and its purpose is to trap any loose cake crumbs, preventing them from mixing into your final decorative frosting. Once applied, place the cake in the freezer for about 10-15 minutes, or in the fridge for 30 minutes, to allow the crumb coat to firm up.
• Final Frosting and Decoration: Once your crumb coat is firm and the crumbs are locked in place, you’re ready for the main event! Apply the remaining blueberry buttercream frosting generously to the top and sides of the cake. Use an offset spatula or bench scraper to create smooth sides and a clean top. Garnish with fresh blueberries, extra crumble, or any other decorations you desire for that perfect finish.

Expert Baking Tips for a Flawless Blueberry Crisp Cake

Achieving bakery-quality results at home is all about paying attention to a few crucial details. Here are some pro tips to ensure your Blueberry Crisp Cake turns out perfectly every time:

• Ensure Room Temperature Ingredients: This tip is worth repeating because it’s paramount for cake success. For your cake layers, make sure butter and eggs are at true room temperature. This allows them to emulsify properly, creating a smooth, cohesive batter that holds air more effectively. The result is a lighter, fluffier cake with an even crumb structure that rises beautifully in the oven.
• Embrace Make-Ahead Components: Don’t feel pressured to bake and assemble this entire cake in one go! All the individual components — the cake layers, blueberry compote, and oat crumble — can be prepared ahead of time. Bake your cake layers, cool them completely, wrap tightly in plastic wrap, and store them in the fridge for up to 3-5 days or freeze for longer. The compote can be made days in advance and stored in the fridge, and the crumble can be baked and kept at room temperature in an airtight container. This allows you to assemble and frost the cake on the day of serving, saving you significant time and stress.
• Never Skip Sifting Powdered Sugar: Seriously, this step is non-negotiable for buttercream perfection. Powdered sugar often contains tiny clumps, and skipping the sifting process will result in a grainy, unappealing frosting texture. Sifting ensures a smooth, silky buttercream that is a joy to work with and a delight to eat.
• Invest in High-Quality Cake Pans: The quality of your bakeware significantly impacts the outcome of your cake. Cheap, thin pans can lead to uneven baking, dark crusts, and domed cakes. I highly recommend using high-quality anodized aluminum cake pans. My trusted favorite brand is FAT DADDIOS, which you can conveniently find here. These pans conduct heat evenly, producing beautifully risen, golden-brown cake layers.
• Consider Food Gel for Vibrant Color: While the freeze-dried blueberries and emulsion provide great flavor, sometimes for that truly vibrant, eye-catching blueberry purple frosting, a touch of food gel is beneficial. This is entirely optional, but if you want that pop of color, I recommend Americolor Soft Gel Paste. I prefer gel-based food coloring over water-based varieties because they provide intense color without altering the consistency of your buttercream. You can find Americolor gels here.
• Don’t Overbake Your Cakes: Keep a close eye on your cakes during the last few minutes of baking. An overbaked cake will be dry and crumbly. Test for doneness using a toothpick – it should come out with a few moist crumbs, not wet batter, and certainly not completely clean.
• Cool Cakes Completely: Resist the urge to frost warm cakes! Warm cakes will melt your buttercream, leading to a messy and disappointing result. Ensure your cake layers are completely cooled to room temperature, or even slightly chilled, before you begin frosting.

Frequently Asked Questions About the Blueberry Crisp Cake

Here are answers to some common questions you might have about making this delicious Blueberry Crisp Cake:

• Can I adapt this recipe for different cake sizes or types?

  Absolutely! This versatile recipe can be easily adapted. Instead of three 8-inch layers, you can make four beautiful 6-inch layer cakes for a taller, more elegant presentation. For larger gatherings or a simpler approach, you can bake this into a single sheet cake or a 9×13-inch rectangular cake. If using a 9×13-inch pan, please note that the baking time will increase to approximately 40-45 minutes, so keep a close eye on it and test for doneness with a toothpick.

• Can I turn this recipe into cupcakes?

  Yes, these delicious oatmeal cake layers are perfect for cupcakes! To make cupcakes, simply divide the batter into lined muffin tins, filling each cup about two-thirds full. You will need to significantly reduce the baking time to approximately 23-27 minutes. Keep an eye on them, as oven temperatures can vary.

• What if I can’t find blueberry emulsion?

  Blueberry emulsion is a fantastic flavor enhancer, and I often find it at craft stores like Michael’s and Hobby Lobby, as well as online retailers like Amazon. If you’re unable to source it, don’t worry! You can certainly omit it from the recipe. In that case, I recommend increasing the amount of pulverized freeze-dried blueberries by an extra 1-2 tablespoons to ensure your buttercream still has a strong, natural blueberry flavor and a lovely color.

Storing and Freezing Your Blueberry Crisp Cake

Proper storage is key to enjoying your delicious Blueberry Crisp Cake for days to come, or even preparing it well in advance. Here’s how to keep it fresh:

• Storing Individual Components (Make-Ahead Strategy): If you’re spreading the baking process over several days, you can prepare the cake layers, compote, and crumble in advance.
  • Cake Layers: Once baked and completely cooled, wrap each cake layer tightly in several layers of plastic wrap. They can be stored in the refrigerator for up to 3-5 days. For longer storage, wrap the plastic-wrapped layers in aluminum foil and freeze for up to 2 months. Thawing in the fridge overnight is recommended. Working with chilled or semi-frozen cake layers also significantly reduces crumbs, making the frosting process much cleaner and preventing layers from sliding during assembly.
  • Blueberry Compote: Store the cooled compote in an airtight container in the refrigerator for up to a week.
  • Oat Crumble: The baked and cooled crumble can be stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for longer.

• Freezing the Assembled Cake

  If you wish to prepare the entire decorated cake ahead of time for a future event, or simply to enjoy slices later, freezing is an excellent option:

  1. Chill First: Once your cake is fully assembled and frosted, place it uncovered in the refrigerator for at least 30 minutes, or until the buttercream is firm to the touch. This prevents the frosting from sticking to the wrap.
  2. Wrap Securely: Tightly wrap the chilled, decorated cake with several layers of plastic wrap. For extended freezer storage (beyond a few days), add an additional layer of aluminum foil over the plastic wrap to protect against freezer burn.
  3. Freeze: The cake can be stored in the freezer for up to 6 months.
  4. Thawing: When you’re ready to serve, transfer the wrapped frozen cake directly to the refrigerator to thaw slowly overnight. This gradual thawing process helps to minimize condensation and keeps the cake moist. Avoid thawing at room temperature, as this can lead to excessive condensation and a soggy exterior.

Here are more delicious recipes you are going to want to try:

Strawberry Lime Cake, Orange Creamsicle Cake,Peanut Butter Jelly Cake

Recipe

Blueberry Crisp Cake

Molly Murphy

With summer inching its way towards us, I’m sure you’re looking for the perfect summer dessert. My Blueberry Crisp Cake is just the desert you’re looking for! With oatmeal layers, delicious blueberry compote filling, oatmeal crumble, and a blueberry buttercream frosting, it’s like summer in every bite!

Print Recipe
Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Cake

Servings 18 people

Ingredients

 

 

FOR THE CAKE

• 2 ½ cups water
• 2 cups uncooked old-fashioned oats
• 1 cup unsalted butter room temperature
• 1 ¾ cups light brown sugar packed
• 2 teaspoons pure vanilla
• 4 eggs room temperature
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 3 cups all purpose flour
• ½ cup uncooked old fashioned oats

For the Blueberry Compote

• 2 Tablespoons water
• 1 cup blueberries fresh or frozen
• ½ cup granulated sugar
• 1 Tablespoon Cornstarch
• ⅓ cup water for the slurry

For the Crumble

• ¾ cup old fashioned oats
• ¼ cup light brown sugar packed
• ¼ cup all-purpose flour
• 3 Tablespoons unsalted butter cold and cut into cubes
• ½ teaspoon ground cinnamon
• Pinch of salt

For the blueberry buttercream

• 2 cups unsalted butter slightly chilled
• 5 cups powdered sugar measured and then sifted
• ¼ cup freeze dried blueberries pulverized and then measured
• ⅓ cup heavy whipping cream
• 2 teaspoons blueberry emulsion
• Amerigel Blue optional
• Pinch of salt

Instructions

 

For the cake

• Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray. Spray the bottom of the pans, line the bottoms with parchment paper, and spray again. Set aside.
• In a medium sized pot, start boiling the water. Once the water is boiling, add in 2 cups oats, stir and remove the pot from the heat. With a lid, cover the pot and let the oats absorb all of the water. (about 15-20 minutes). Let it cool completely (about 20 minutes) before you add it into the cake bater.
• In a medium sized bowl, whisk the baking soda, salt, cinnamon, baking powder, ½ cup of oats, and flour. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy. About 2 minutes.
• With the mixer at medium speed, add the eggs, one at a time, scraping the bottom and sides of the bowl in between each addition and mix until combined. After all the eggs have been added, add the vanilla and beat on medium speed for 30 seconds.
• Turn the mixer off, add in the cooled cooked oats and the flour mixture, mixing on low just until combined.
• Evenly divide the batter into the prepared cake pans, (about 20 ounces of batter in each 8-inch pan ) and with the back of a spoon or a small offset spatula, evenly distribute the batter to the sides of the pan and bake for 28-32 minutes or until the cake is set in the center and a toothpick comes out with just a few moist crumbs on it.
• Allow the cake to cool in the pans for about 10-15 minutes and then transfer them out of the cake pans and onto wire racks to cool completely.
• Let the cake come to room temperature and if the cakes need to be leveled, level them before wrapping and storing.
• If you’re not using the cake layers right away, wrap each layer in plastic wrap.

For the Blueberry Compote

• In a small sauce pan over medium heat, combine the blueberries, sugar and water. Stir until combined. Let it continue cooking until the blueberries start to open and it creates a sauce.
• Make a slurry by combining the water and the cornstarch. Making sure your blueberry compote is hot, add the slurry (the heat helps activate the corn starch). Stir until it starts to thicken. When you first add the slurry, it will be a light purple. Cook it until it darkens. This means you are cooking out the flavor of the corn starch.
• Set aside and let it come to room temperature. As it cools down, it will thicken even more. Press plastic wrap on the top to help prevent a skin from forming.
• (You can put it in the fridge, if you desire, to help the cool down process go faster)

For the crumble

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, combine the oats, brown sugar, flour, butter, cinnamon and salt. Mix by hand with a wooden spoon until the mixture resembles clumps of sand. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

For the blueberry buttercream

• In the bowl of a stand mixer fitted with a paddle attachment, soften the butter by creaming it for about 2 minutes.
• With the mixer on low speed, add the sifted powdered sugar.
• Add the freeze dried blueberries and blueberry emulsion.

With the mixer on medium speed, add the whipping cream and salt.

Turn the mixer to medium-high speed and beat for an additional 5 minutes. The frosting will become lighter in color and texture. With a rubber spatula, beat by hand to beat out any air pockets.

Assembly

• Pipe a small dollop of frosting onto the middle of a cake board to act as glue and hold the cake into place. Place the first cake layer, top side up, on the cake board
• Pipe a rim of frosting around the edge of the cake layer. This will help support the cake layers and prevent the blueberry filling from spilling out. Spread about a half cup of the blueberry filling on the cake layer. Note: don’t overfill with the blueberry compote. You can always serve extra on the side.
• Sprinkle about half of the crumble over the blueberry filling.
• Gently place the second cake layer on top of the filling/crumble and repeat the same process for the second cake layer.
• Place the final cake layer top side down on the second layer of filling.
• Apply a small amount of frosting to the cake to act as a crumb coat around the entire cake. Freeze the cake for 10 minutes to set the crumb coat.
• After the crumbs are locked in, continue to frost and decorate the cake with the rest of the buttercream.

Keyword blueberry, oatmeals, crisp, oat blueberry crisp

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