Blueberry Crumble Breakfast Cake is a great weekend breakfast idea. It’s got some sneaky nutrition and the cake-crumble ratio is perfect. Use fresh or frozen blueberries for this easy breakfast recipe.
If you know anything about my family, you know that we are early risers. Especially my 2 year old. He would have functioned well when there was no electricity and people got up at the first inkling of light on the horizon. So in the summertime, that’s like 5:30.
I don’t want to talk about it.
Would I prefer to be up in the wee hours of the morning? Nope. But, I am trying to make the best of it. One way that I cope is by baking.
Heck, if I’m up an hour (or more) before everyone, I might as well be productive with my time. This is how our Blueberry Crumble Breakfast Cake was born. And I’m glad she was. Because she is beautiful.
On this particular morning, I had some fresh blueberries on hand and wanted to try something new with them. I had recently seen a recipe (by Smitten Kitchen) that I was crushing on so I hopped over there and then modified it to make it a bit more whole-foods-ish and to accommodate what I had on hand. I also thought the lemon zest needed to be in the topping, not the cake part so did a swicharoo there as well.
Not only was it a hit, but it got better the next day. And then even better the NEXT day. The longer it sat, the more moist it got. I wouldn’t recommend letting it sit out more than 3 days but for the love, DO NOT throw away the leftovers thinking they will dry out. They only become more scrumptious.
Now get baking, would ya?!
Blueberry Crumble Breakfast Cake is a delightful start to the morning. With its sneaky nutrition, it’s a surprisingly healthy breakfast.
- 5 tablespoons flour
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon grated lemon zest
- Pinch of salt
- 4 tablespoons unsalted butter
- 1 3/4 cups white whole wheat flour (sub white flour)
- 1/4 cup ground flax seed (can sub flour)
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 4 tablespoons unsalted butter, softened
- 3/4 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 pint (2 cups blueberries) I used frozen and tossed them in flour to keep them from sinking
- 1/2 cup whole milk
- Confectioners’ sugar, for dusting (optional)
- Heat oven to 375°F. Butter a 9×9 inch baking dish.
- Prepare the crumble topping by mixing the flour, sugar, cinnamon, lemon zest and salt, then cutting the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. Set aside.
- In a medium mixing bowl whisk together flour, flax seed, baking powder, and salt until combined. In a large bowl, beat butter and sugar until light and fluffy. Add egg, vanilla, and milk and beat until combined. Slowly add in the dry ingredients until everything is combined. The batter will be very stiff. Lastly, gently fold the blueberries into cake batter until they are evenly distributed.
- Scoop cake batter into prepared pan and smooth so that it is flat. Sprinkle the crumble topping on top of the batter. Bake in heated oven for 40 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free. Let the cake cool a bit before removing it from the dish. Dust with confectioners’ sugar, if using.
- The cake gets more moist each day! I liked it even better on day two and three.
- It’ll keep at room temperature for 2-3 days. Refrigerate if you need longer storage.