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.