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Moist Blueberry Crumb Breakfast Cake

Close-up of a moist slice of blueberry breakfast cake featuring a thick, golden crumb topping.
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A simple, moist cake recipe featuring fresh blueberries and a buttery cinnamon crumb topping, perfect for breakfast or brunch.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup fresh or frozen blueberries
  • For the Crumb Topping: 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour and baking powder and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  5. Gently fold in the blueberries. Pour the batter into the prepared pan.
  6. Prepare the crumb topping: In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Sprinkle the crumb topping evenly over the batter.
  8. Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before slicing and serving warm or at room temperature.

Notes

  • If you use frozen blueberries, do not thaw them before adding them to the batter.
  • For an extra sweet finish, drizzle a simple glaze (1 cup powdered sugar mixed with 2 tablespoons milk) over the cooled cake.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

Find it online: https://spoonfulsnap.com/blueberry-crumb-breakfast-cake/