Blueberry Breakfast Cake

Everyone needs a simple recipe made with ingredients they already have in their kitchen for when friends decide to pop by, you have a craving for something sweet to have with your morning coffee, or because there is truly nothing better than cake for breakfast. This recipe, first baked by Ashley as a teenager, will be the one you return to again and again.

🫐 Blueberry Breakfast Cake (makes one 13 x 9-inch cake) 🫐

Brown Sugar Streusel:
1 cup all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons granulated sugar
1 tablespoon cinnamon
1/8 teaspoon salt
1/4 cup unsalted butter, melted

Blueberry Coffee Cake:
1 cup unsalted butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
3 eggs
1 cup whole (3.25%) milk
1/4 cup sour cream
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups fresh blueberries, divided (see Baker's Tip)
1 batch Brown Sugar Streusel

Lemon Glaze:
1 1/2 cups icing sugar
1/4 cup lemon juice

Method:

Brown Sugar Streusel:

1. In a small bowl, mix the flour, sugars, cinnamon, and salt. Add the melted butter. Stir with a fork until combined. Set aside until you're ready to use it.

Blueberry Coffee Cake:

1. Preheat the oven to 350℉. Spray a 13- x 9-inch baking dish with cooking spray. Line it with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition.
3. In a measuring cup, whisk together the milk and sour cream.
4. In a medium bowl, sift the flour, baking powder, and salt.
5. With the mixer on low speed, alternate adding small amounts of the flour mixture and the milk mixture to the butter mixture, beginning with the flour mixture and ending with the milk mixture. Use a spatula to fold in 1 cup of the blueberries until evenly dispersed.
6. Pour the batter into the prepared baking pan. Sprinkle the Brown Sugar Streusel evenly over top, followed by the remaining 1 cup blueberries. Bake for 45 to 60 minutes, or until a knife inserted in the centre of the cake comes out clean. Let cool to room temperature.

Lemon Glaze:

1. In a small bowl, whisk together the icing sugar and lemon juice until smooth.

To Serve:

1. Drizzle the Lemon Glaze over the Blueberry Coffee Cake. Cut into squares and serve. 
2. Store leftovers in an airtight container at room temperature for up to 3 days.

Baker's Tip: Change up the flavour of this cake by swapping the blueberries for an equal amount of raspberries, strawberries, or even cherries!

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.