Description
Whipping up Blueberry Breakfast Cake brings pure morning joy to your kitchen, filling the space with sweet berry goodness. Fresh blueberries nestled in a tender cake make your breakfast feel like a delightful celebration of flavor.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 large egg
- ½ cup milk
- ½ cup sugar
- ¼ cup butter
- 2 teaspoons baking powder
- 1 teaspoon grated lemon peel
- 2 cups blueberries
Topping:
- ⅓ cup sugar
- ¼ cup all-purpose flour
- ¼ cup walnuts
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter
Instructions
- Preheat your oven to 350°F and coat a 9-inch square baking pan with cooking spray.
- Whisk 2 cups flour, ½ cup sugar, and 2 teaspoons baking powder together in a large mixing bowl.
- Cut ¼ cup softened butter into small pieces and incorporate into the dry ingredients.
- Create a well in the center and add 1 beaten egg, ½ cup milk, and 1 teaspoon lemon peel.
- Stir the mixture until ingredients are just combined, using your hands if necessary to fully integrate the flour.
- Gently fold 2 cups blueberries into the thick batter, being careful not to crush the fruit.
- Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
- Mix ⅓ cup sugar, ¼ cup flour, ¼ cup chopped walnuts, and ½ teaspoon cinnamon in a separate bowl.
- Cut 3 tablespoons cold butter into the topping mixture until it becomes crumbly and resembles coarse sand.
- Sprinkle the crumb topping uniformly across the batter’s surface.
- Bake for 40-45 minutes at 350°F, checking doneness by inserting a toothpick into the center.
- Remove from the oven and allow the cake to cool completely on a wire rack.
- Drizzle with optional glaze made from powdered sugar and milk once the cake has reached room temperature.
Notes
- When folding blueberries into the thick batter, gently coat them in a tablespoon of flour first to prevent sinking to the bottom during baking.
- Use room temperature ingredients to ensure smoother mixing and more even baking of your breakfast cake.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend and check that all other ingredients are gluten-free.
- Cold butter works best for the crumb topping, so keep it straight from the refrigerator when preparing the streusel layer.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 247 kcal
- Sugar: 15 g
- Sodium: 148 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 38 mg