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–+ servings
Crumbly Blueberry Breakfast Cake topped with a layer of thick crumble

Crumbly Blueberry Breakfast Cake

Bursting with blueberries, light and fluffy, with a thick, buttery cinnamon crumble topping
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Prep Time 20 minutes
Cook Time 45 minutes
Course Breakfast
Servings 8

Ingredients
  

  • ½ cup butter
  • 1 cup sugar
  • 1-½ cups all purpose flour plus one tsp
  • 1 tsp baking powder
  • ¼ cup milk
  • 1 tsp vanilla
  • 1-½ fresh blueberries
  • 2 eggs
  • CRUMBLE
  • 1 ½ cups all purpose flour
  • ⅔ cup brown sugar
  • 1½ tsp cinnamon
  • ¼ tsp salt
  • 1 stick melted unsalted butter

Instructions
 

  • In a separate bowl, whisk together flour and baking powder
  • In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy (2-3 minutes)
  • Add eggs one at a time - make sure the mixture is combined really well
  • Stir in the flour and milk, alternating between each - two additions of each, ending with flour
  • Mix for 3-4 minutes until well combined - the longer you mix this, the better!
  • Fold in vanilla
  • Pour the batter into a parchment paper lined 9"inch cake pan.
  • Add blueberries on top of the batter - put them in a bowl with a few spoonfuls of flour to coat them. It helps them to not sink to the bottom.
  • MAKE THE CRUMBLE TOPPING
  • In a separate bowl, combin flour, brown sugar, cinnamon, salt and melted butter. Use a spatula to mix the crumb together. Then use your hands to form large clumps of crumbles.
  • Sprinkle crumble over entire top of cake. Make sure it's evenly distributed around edges and middle.
  • Bake at 350 for 40-45 minutes or until a knife comes clean out of the middle of the cake
Keyword crumbly blueberry breakfast cake, blueberry crumb cake, blueberry coffee cake, blueberry breakfast cake, cinnamon crumble cake, blueberry muffin coffee cake, bakery style crumb cake
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