Celebrate spring with a fresh Blueberry Muffin Breakfast Cake with a crumb topping, perfect for brunch with friends.
Blueberry muffins are very popular as a breakfast treat. Blueberries are abundant in the Spring. As popular as muffins are, sometimes cake is just a little bit better. It was a Sunday morning, and my friends were over for fellowship and watching movies. It’s a lazy day, and in Los Angeles, it looks like it’s going to rain so it’s a little cold. What’s the perfect food? Why it’s Judy Rosenberg’s Fresh Blueberry Muffin Breakfast Cake.
This cake is wonderful fresh from the oven, while it’s still hot. I love this with a cup of coffee and friends. You have to make this cake.
When I made this cake, I used a springform pan. In case you are unfamiliar with them, the sides come off so you can have a wonderful presentation. Often, springform pans will come as a set in different sizes. The most popular is the 9-inch, and that is the size used for this recipe.
To make this cake extra special, please use good cinnamon. The cinnamon at the supermarket is not that great quality. Vietnamese cinnamon is best. You and your guests deserve the best.
In the spring when blueberries first come into season, I buy a box to make blueberry pancakes, which are a favorite of Spane’s on Wednesday mornings when we don’t have to get to school quite so early. Usually, I have blueberries left, and this is what I do with them. It’s well worth the effort.
Blueberry Muffin Breakfast Cake
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Blueberry Muffin Breakfast Cake
Equipment
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Ingredients
– Cake –
- 6 oz unsalted butter, 1 1/2 sticks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ cups sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs, at room temperature
- ¾ cup milk, at room temperature
- 1 ¾ cup fresh blueberries
– Topping –
- 4 oz unsalted butter, (1 stick) cut into 8 pieces at room temperature
- ¼ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup Brown sugar, (lightly packed)l
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 350*. Grease a 9-inch spring form pan lightly with butter or vegetable oil.
- 2 cups all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoon saltSift the flour, baking powder, and salt in a small bowl for the cake.
- 6 oz unsalted butter, 1 1/2 cups sugar, 1 1/2 teaspoons vanilla extractCream the butter, sugar, and vanilla in a medium-size mixing bowl with an electric mixer on medium speed until the mixture is light and fluffy, about 2 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
- 2 large eggsAdd the eggs one at a time to the butter mixture and mix on medium speed after each addition until blended 8 to 10 seconds. Scrape the bowl each time.
- 3/4 cup milkFold one-third of the dry ingredients in by hand until they have absorbed the liquid but are not thoroughly blended. Fold in half the milk by hand with several strokes, then the rest of the dry ingredients, folding just until they are absorbed. Add the rest of the milk and fold it until the batter is smooth.
- 1 3/4 cup fresh blueberriesFold the blueberries in gently.
- Pour the batter into the prepared pan. Bake the cake on the center oven rack until the top is set but not golden, 25 to 30 minutes.
- 4 oz unsalted butter, 1/4 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup Brown sugar, 1/4 teaspoon cinnamonMeanwhile, prepare the topping: Place all the ingredients in a food processor and pulse until blended about 10 pulses. Without a food processor, mix all the dry ingredients in a small bowl and rub the butter into the mixture with your fingers.
- When the top of the cake is set, cover the surface with spoonfuls of topping and return the cake to the oven until the topping spreads and begins to get crunchy, 15 to 20 minutes.
- Remove the cake from the oven and serve it hot.
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