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blueberry breakfast cake

Blueberry Breakfast Cake Recipe

yield: 1 10-inch cake
Prep Time: 5 mins
Work Time: 15 mins
Bake Time: 1 hr
4.56 from 9 votes
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Ingredients

For the Streusel

  • 1 cup (4.5 ounces or 128 grams) all-purpose flour
  • ½ cup (3.5 ounces or 99 grams) granulated sugar
  • ¼ cup tightly packed (1.85 ounces or 52 grams) dark OR light brown sugar
  • ¼ teaspoon kosher salt
  • ½ cup (4 ounces or 113 grams) unsalted butter, melted

For the Blueberry Breakfast Cake

  • 2 cups (9 ounces or 255 grams) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup (4 ounces or 113 grams) buttermilk, at room temperature
  • 1 Tablespoon pure vanilla extract
  • ½ cup (4 ounces or 113 grams) unsalted butter, at room temperature
  • 1 ⅓ cups (9.35 ounces or 265 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 1 large egg yolk
  • 2 ½ cups (12.85 ounces or 365 grams) fresh or frozen blueberries

For the Drizzle

  • ½ cup (2 ounces or 57 grams) confectioners' sugar, sifted
  • 2 to 3 teaspoons whole milk

Instructions

For the Blueberry Breakfast Cake

  • First, make the streusel. In a large bowl, whisk together the flour, granulated sugar, brown sugar, and salt. Add the melted butter and use a rubber spatula to stir until a crumbly mixture forms with some large pieces still intact. Do not overmix. Place the bowl in the refrigerator, uncovered, while you make the cake batter.
  • Next, make the blueberry cake. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 10-inch cast-iron skillet with cooking spray.
  • In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. In a small liquid measuring cup, whisk together the buttermilk and the vanilla.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high until light, fluffy, and doubled in volume, 3 to 5 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the eggs and egg yolk one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition.
  • With the mixer still on low, add the the dry ingredients in two parts, alternating with the wet ingredients in two parts. Beat until just combined, then scrape down the bottom and sides of the bowl once more, then beat on low for an additional 30 seconds. Add the blueberries, mixing until incorporated evenly throughout the batter, another 30 seconds.
  • Pour the batter into the prepared pan. Sprinkle the top with the streusel, completely covering the batter.
  • Bake the cake. Bake for 60 to 65 minutes, or a skewer inserted into the cake comes out with a few crumbs attached. Cool completely in the pan on a wire rack before glazing.
  • Finally, make the glaze. Place the confectioners' sugar in a medium bowl. Add the milk, 1 teaspoon at a time, until thick but still runny—it should have the consistency of paste. You may not need to use all the milk. Spoon and drizzle the glaze over the cake before serving.
  • Serve and store. Serve at room temperature, or slightly warmed in the microwave. The assembled blueberry breakfast cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out. After that, cover the entire cake loosely with plastic wrap and refrigerate for up to 2 days. Alternatively, if you want to eat this cake on-the-go like you would a muffin, slice the cake into individual slices. Tightly wrap each slice in plastic wrap and store on the counter at room temperature for up to 3 days.

Notes

Adapted from Gaby Dalkin's Eat What You Want