Blueberry Breakfast Crumb Cake
A blueberry breakfast crumb cake that's practically bursting with berry flavor and the best way to wake up in the morning.
Yield: 12 servings
For the topping
  • ⅓ cup (40 g) sifted all purpose flour
  • ½ cup (100 g) sugar
  • 1 tsp ground cinnamon
  • 2 oz unsalted butter, cold
For the cake
  • 2 cups (240 g) sifted all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 oz unsalted butter, room temperature
  • 1 tsp vanilla extract
  • ¾ cup (150 g) sugar
  • 1 large egg
  • ½ cup milk
  • finely grated zest of 1 orange
  • 2 cups fresh blueberries
  • ½ cup walnuts, roughly chopped
For the topping
  1. Whisk together the flour, sugar, and cinnamon in a small bowl. Using a pastry blender or your fingers, cut the butter into the flour until it resembles course crumbs. Set aside.
For the cake
  1. Heat oven to 375F. Grease a 9-inch square baking pan. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, vanilla, and sugar until light and fluffy, for 3-4 minutes. Add in the egg and beat for another minute or until well combined. Add the flour mixture in three additions and the milk in two additions, alternating between the two and scraping down the sides after each addition. Mix until just combined.
  4. Remove the bowl from the stand mixer and stir in the orange zest and blueberries, mixing only until just combined. Pour the batter into the prepared pan and spread in an even layer.
  5. Sprinkle the walnuts on top of the batter and then top with the crumb topping.
  6. Bake for 50 minutes or until the top has browned. Allow to cool for 30 minutes before serving.
Recipe by Joanne Eats Well With Others at