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Melt-in-Your-Mouth Blueberry Buttermilk Breakfast Cake with Crumb Topping

Close-up of a moist slice of blueberry breakfast cake topped with a thick layer of brown sugar streusel.
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This tender, moist blueberry buttermilk breakfast cake, topped with a buttery crumb, brings the comfort of home baking to your morning table. It is simple to make and perfect for brunch or a coffee pairing.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
  2. Prepare the crumb topping: In a small bowl, mix together the flour, brown sugar, granulated sugar, and cinnamon for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set this aside.
  3. Prepare the cake batter: In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, cream the softened butter and 1 cup of granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
  6. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
  7. Pour half of the batter into the prepared baking pan. Sprinkle half of the reserved crumb topping evenly over the batter. Gently spoon the remaining batter over the topping. Sprinkle the remaining crumb topping over the top layer of batter.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

  • If you use frozen blueberries, gently toss them with 1 tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the cake.
  • For an extra touch of sweetness, you can drizzle a simple glaze (1/2 cup powdered sugar mixed with 1-2 teaspoons of milk) over the cake once it has cooled completely.
  • This cake freezes well. Wrap cooled slices tightly in plastic wrap and then foil for up to three months.

Nutrition

Find it online: https://cookincorner.com/blueberry-buttermilk-breakfast-cake-recipe/