Description
Blueberry Breakfast Cake brings sweet morning magic straight from grandma’s kitchen. Juicy blueberries nestled in tender crumb promise delightful comfort that connects family traditions with pure breakfast happiness.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour (approximately 9 ounces/255 grams)
- 2 cups fresh or frozen blueberries
- 1 large egg, lightly beaten
- ½ cup milk (120 milliliters)
- ¼ cup butter or margarine, softened (NOT melted)
Dry Ingredients:
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon grated lemon peel
Topping Ingredients:
- ⅓ cup sugar
- ¼ cup all-purpose flour
- ¼ cup walnuts, finely chopped
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter or margarine
Drizzle Ingredients (optional):
- ½ cup powdered sugar
- 2 tablespoons milk (30 milliliters)
Instructions
- Prepare the oven by heating to 350°F (175°C) and thoroughly coat a 9-inch square baking pan with butter or non-stick spray.
- In a spacious mixing bowl, thoroughly combine flour, granulated sugar, and baking powder using a whisk, ensuring no lumps remain.
- Dice cold butter into small, uniform cubes to facilitate easier incorporation into the dry ingredients.
- Create the cake batter by gently introducing egg, whole milk, diced butter, and freshly grated lemon zest into the flour mixture. Mix carefully until just combined, maintaining a thick, slightly lumpy consistency.
- Carefully fold fresh blueberries into the dense batter, taking care not to crush the delicate fruits while distributing them evenly throughout the mixture.
- Transfer the batter into the prepared baking pan, using a spatula to spread it uniformly and create an even surface.
- Craft the crumble topping by mixing granulated sugar, all-purpose flour, chopped walnuts, and ground cinnamon in a separate small bowl.
- Incorporate cold butter into the topping mixture by cutting it in with a pastry cutter or fork until the texture resembles coarse, irregular crumbs.
- Sprinkle the nutty cinnamon crumble generously and evenly across the cake’s surface.
- Bake in the preheated oven for 40-45 minutes, monitoring until the cake turns golden brown and a toothpick inserted into the center emerges clean.
- After removing from the oven, allow the cake to cool for approximately 15 minutes.
- Prepare a smooth glaze by whisking powdered sugar with milk until achieving a silky, pourable consistency.
- Drizzle the sweet glaze artfully over the slightly cooled cake, allowing it to cascade naturally across the surface.
Notes
- Use room temperature ingredients for smoother mixing and better cake texture.
- Avoid overmixing the batter to prevent a tough, dense cake.
- Toss blueberries in a little flour before adding to prevent sinking during baking.
- Check cake doneness by inserting a toothpick in the center; it should come out clean.
- Let the cake cool completely before adding the sweet milk drizzle for the best presentation.
- Store covered at room temperature for up to 3 days to maintain moisture and freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 316 kcal
- Sugar: 23 g
- Sodium: 194 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.4 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 47 mg