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Blueberry Breakfast Crumb Cake
Blueberry Breakfast Crumb Cake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
95 minutes
Indulge in seasonal blueberries with a scrumptious crumb-topped cake that's ideal for any meal.
Ingredients:
  • 1 serving cooking spray
  • 1.5 cups all-purpose flour
  • 0.5 cup brown sugar
  • 0.25 cup white sugar
  • 0.25 teaspoon ground allspice
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, melted
  • 2 cups all-purpose flour
  • 0.75 cup white sugar
  • 0.5 teaspoon salt
  • 0.75 cup milk
  • 1 large egg
  • 2 teaspoons almond extract
  • 1 teaspoon lemon zest
  • 1.5 cups fresh blueberries
  • 1 teaspoon all-purpose flour
  • 1 tablespoon confectioners' sugar, or to taste
Instructions:
  • Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan with cooking spray and line a baking sheet with aluminum foil.
  • In a medium bowl, combine flour, brown sugar, white sugar, cinnamon, allspice, and salt. Add melted butter and mix with a fork until it forms a crumbly texture. Set aside.
  • Combine 2 cups flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together milk, melted butter, egg, almond extract, and lemon zest. Pour the mixture into the flour mixture and stir until smooth.
  • Toss blueberries with 1 teaspoon of flour until coated, then gently fold into the cake batter. Spread the batter evenly in the pan, sprinkle with crumb topping, and place on a baking sheet.
  • Bake until a toothpick inserted in the center comes out clean and the crumb topping is golden brown, around 45 to 55 minutes. Allow to cool in the pan on a wire rack for 30 minutes, then loosen the edges with a table knife before removing from the pan. Sprinkle with confectioners' sugar before serving.

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