Blueberry Buckle Breakfast Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the cake:
9 ounces cake flour, approximately 2 cups (all-purpose flour will work also)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries, approximately 3 cups (frozen berries work also but make sure you don't incorporate ice from the berries into the batter.)
For the topping:
3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup (all-purpose flour will work also)
1/2 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
2 ounces unsalted butter, chilled and cubed
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Directions: |
Directions:For the cake:
Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish. (For a juicier cake, reserve 1 cup of the berries to sprinkle on top of the batter just before the streusel topping goes on.)
For the topping:
In a small bowl combine the sugar, flour, cinnamon and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving. This cake can be made the night before and serves well the day after. |
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Number Of
Servings: |
Number Of
Servings:9 |
Preparation
Time: |
Preparation
Time:10 min |
Personal
Notes: |
Personal
Notes: This is a Hornbaker family favorite for Christmas breakfast. I usually reserve 1 cup of the blueberries and sprinkle them on top of the batter just before putting on the topping. This give a very juicy top to the cake. If you want a more traditional texture, just incorporate all of the berries into the cake.
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