Description
An indulgent treat combining brioche texture with fresh blueberries and a crunchy crumb topping.
Ingredients
Scale
- 2 1/4 cups all-purpose flour, sifted
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups fresh blueberries
- 1/2 cup all-purpose flour (for crumb topping)
- 1/4 cup sugar (for crumb topping)
- 1/2 cup unsalted butter, melted (for crumb topping)
- 1 tsp cinnamon (for crumb topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Whisk together the 2 1/4 cups of flour, 2 tsp of baking powder, and 1/2 tsp of salt in a medium bowl.
- Beat the softened butter and sugar until light and fluffy in a large mixing bowl.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Gradually add the dry mixture and whole milk alternately, beginning and ending with the flour.
- Fold in the blueberries gently until evenly distributed.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Mix the crumb topping ingredients together until crumbly, then sprinkle over the cake batter.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack.
- Serve at room temperature and enjoy!
Notes
Add lemon zest for a refreshing twist. Toss blueberries in flour before folding in to prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg