Description
A simple, moist cake featuring fresh blueberries and a buttery cinnamon crumb topping, perfect for breakfast or brunch.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh or frozen blueberries
- For the Crumb Topping: 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour an 8×8 inch baking pan.
- In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking pan.
- Prepare the crumb topping: In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before slicing and serving.
Notes
- If you use frozen blueberries, do not thaw them before adding them to the batter.
- This cake keeps well covered at room temperature for up to three days.
- For an extra tender crumb, use full-fat buttermilk.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 22
- Sodium: 190
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 65