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Blueberry Breakfast Cake


  • Yield: one 9" cake or two 6" cakes 1x

Description

A simple, moist, lightly sweetened cake with a killer blueberry to batter ratio. Serve for breakfast or snack. Top with sweetened homemade whipped cream if you wish! For this recipe, I like to sweeten the whipped cream with both maple syrup and powdered sugar.


Ingredients

Scale
  • Cake
  • 1 1/2 c. unbleached all-purpose flour
  • 1/2 c. cornmeal
  • 1/2 tsp. aluminum-free baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 8 tbsp. unsalted butter, room temperature
  • 1/2 c. maple syrup
  • 2 large eggs
  • 2/3 c. plain whole milk yogurt
  • 1 tsp. pure vanilla extract
  • 3 c. fresh blueberries
  • Crumble
  • 1/2 c. rolled oats
  • 1/2 c. pecans
  • 2 tbsp. maple syrup
  • 1 tbsp. butter
  • 1 tbsp. flour
  • pinch of salt

Instructions

  1. Preheat oven to 325 degrees. Prepare 9″ cake pan or two 6″ cake pans. Set aside.
  2. In a bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, cream together butter and maple syrup until well combined and pale in color, about 3 minutes. Beat in egg, yogurt, and vanilla until just combined.
  4. Add dry ingredients and beat until just incorporated. Fold in blueberries and evenly distribute in pan, smoothing out the top. The batter will be on the thicker side.
  5. Make crumble by combining all the ingredients until evenly combined. Top cake.
  6. Bake for about an hour. Halfway through, cover cake with foil to keep crumble from over-browning.
  7. Allow cake to cool in pan atleast 20 minutes before removing and serving.

Notes

Recipe lightly adapted from Homegrown: Illustrated Bites.

• Try this variation: substitute blueberries for cherries, vanilla extract for almond, and pecans for slivered almonds.

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