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Moist Blueberry Buttermilk Breakfast Cake with Crumb Topping

Close-up of a moist slice of blueberry breakfast cake featuring a rich crumb topping and visible blueberries throughout the yellow cake.
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Make this moist blueberry buttermilk breakfast cake, perfect for brunch or a sweet morning treat. It features a tender crumb and a buttery crumb topping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh or frozen blueberries
  • For the Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Gently fold in the blueberries. Pour the batter into the prepared cake pan.
  7. Prepare the crumb topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Sprinkle the crumb topping evenly over the batter in the cake pan.
  9. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • If you use frozen blueberries, do not thaw them first; toss them lightly with 1 teaspoon of flour before folding them into the batter to prevent sinking.
  • This cake is excellent made ahead. Store leftovers tightly covered at room temperature for up to three days.
  • For an extra touch, dust the cooled cake lightly with powdered sugar before serving.

Nutrition

Find it online: https://bringdish.com/moist-blueberry-breakfast-cake-recipe/