Blueberry Breakfast Crumb Cake
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Blueberry Breakfast Crumb Cake

1. Cooking spray - 1 serving
2. All-purpose flour - 1 ½ cups
3. Brown sugar - ½ cup
4. White sugar - ¼ cup
5. Ground cinnamon - 1 teaspoon
6. Ground allspice - ¼ teaspoon
7. Salt - ¼ teaspoon
8. Unsalted butter, melted - ½ cup
9. All-purpose flour - 2 cups
10. White sugar - ¾ cup
11. Baking powder - 1 teaspoon
12. Salt - ½ teaspoon
13. Milk - ¾ cup
14. Unsalted butter, melted - ½ cup
15. Egg - 1 large
16. Almond extract - 2 teaspoons
17. Lemon zest - 1 teaspoon
18. Fresh blueberries - 1 ½ cups
19. All-purpose flour - 1 teaspoon
20. Confectioners' sugar, or to taste - 1 tablespoon

How to cook deliciously - Blueberry Breakfast Crumb Cake

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.