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Buttermilk Blueberry Breakfast Cake with Crumb Topping

A close-up of a moist slice of blueberry breakfast cake topped with a thick, golden streusel crumb topping.
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This moist buttermilk blueberry breakfast cake features juicy berries and a buttery crumb topping, making it a perfect, easy bake for brunch or your morning coffee.

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
  • 1/2 cup packed light 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 or an 8-inch round cake pan.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set this dry mixture aside.
  3. In a large bowl, cream together the 1 cup of granulated sugar and 1/2 cup softened butter until light and fluffy. This takes about 3 minutes.
  4. 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. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
  6. Gently fold the blueberries into the batter. Pour the batter into your prepared pan.
  7. Prepare the crumb topping: In a small bowl, combine the 1/2 cup flour, brown sugar, 1/4 cup granulated sugar, and cinnamon. Cut in the cold butter pieces using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Sprinkle the crumb topping evenly over the cake batter.
  9. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving. This is a great make-ahead breakfast treat.

Notes

  • If you use frozen blueberries, do not thaw them; gently fold them into the batter directly from the freezer.
  • This cake pairs wonderfully with your morning coffee.
  • For an extra tender crumb, use full-fat buttermilk.

Nutrition

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