Blueberry Breakfast Crumb Cake

3.4
(9)
9 Reviews
3 Photos

It's blueberry season in Florida. It's time to make an old-fashioned crumb cake, but updated with the addition of blueberries. That buttery, soft cake with juicy blueberries popping with sweetness is topped with a buttery, cinnamon-laden crumb topping that will have everybody coming back for seconds. Good for breakfast, brunch, lunch, dessert, any time... night or day!

Submitted by lutzflcat
Updated on June 15, 2020
3
Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
30 mins
Total Time:
1 hr 35 mins
Servings:
8
Yield:
1 8-inch cake
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 serving cooking spray

Topping:

  • 1 ½ cups all-purpose flour

  • ½ cup brown sugar

  • ¼ cup white sugar

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground allspice

  • ¼ teaspoon salt

  • ½ cup unsalted butter, melted

Cake:

  • 2 cups all-purpose flour

  • ¾ cup white sugar

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ¾ cup milk

  • ½ cup unsalted butter, melted

  • 1 large egg

  • 2 teaspoons almond extract

  • 1 teaspoon lemon zest

  • 1 ½ cups fresh blueberries

  • 1 teaspoon all-purpose flour

  • 1 tablespoon confectioners' sugar, or to taste

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform pan with cooking spray. Line a baking sheet with aluminum foil.

  2. Whisk flour, brown sugar, white sugar, cinnamon, allspice, and salt for topping together in a medium bowl. Pour in melted butter and stir with a fork until mixture resembles coarse crumbs. Set aside.

  3. Stir 2 cups flour, sugar, baking powder, and salt for cake together in a large bowl. Whisk milk, melted butter, egg, almond extract, and lemon zest together in a separate bowl; add to the flour mixture and stir just until thick and smooth.

  4. Mix blueberries with 1 teaspoon flour in a small bowl until coated. Gently fold into the cake batter. Spoon batter into the prepared pan and spread evenly to the edges. Sprinkle crumb topping over the batter until covered. Place the pan on the prepared baking sheet.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumb topping is golden brown, 45 to 55 minutes. Cool in the pan on a wire rack for 30 minutes. Run a table knife around the inside of the pan before releasing it. Dust with confectioners' sugar before serving.

34 home cooks made it!

Nutrition Facts (per serving)

597 Calories
25g Fat
87g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 597
% Daily Value *
Total Fat 25g 32%
Saturated Fat 15g 76%
Cholesterol 86mg 29%
Sodium 306mg 13%
Total Carbohydrate 87g 32%
Dietary Fiber 2g 8%
Total Sugars 43g
Protein 8g 15%
Vitamin C 3mg 3%
Calcium 96mg 7%
Iron 3mg 17%
Potassium 151mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.