Breakfast Cake Recipe
American · Breakfast · 50 min total
A tender, lightly sweetened cake studded with fresh blueberries and topped with a crunchy cinnamon streusel, perfect for a leisurely morning or brunch.
15
min prep
min prep
35
min cook
min cook
8
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 cup all-purpose flour (for streusel)
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold, cut into small pieces
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch round cake pan or line with parchment paper.
- In a large bowl, whisk together 1 1/2 cups flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together melted butter, egg, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Spread the batter evenly into the prepared pan.
- In a small bowl, combine 1/4 cup flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
- Sprinkle the streusel evenly over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Tips
- For best results, use fresh blueberries; if using frozen, do not thaw and toss with a tablespoon of flour before adding to batter.
- Store leftover cake in an airtight container at room temperature for up to 2 days.
- Serve with a drizzle of maple syrup or a dollop of Greek yogurt for extra richness.
AI estimate may be inaccurate · Terms