Blueberry Crumb Cake
Check out this Blueberry Crumb Cake recipe for a great filling breakfast!
Blueberry Crumb Cake
This was my breakfast today! It was soooo good! Right now we are finding some nice prices on Blueberries, so had to share this great go-to breakfast recipe! Pair it some hot chocolate or a cup of coffee and you've got a great way to start the day!
This quick bread can be made ahead in the evening for the next day if you have kids to get off to school, or make this for a lazy weekend breakfast. This is one of those breakfasts that I just leave the leftover's covered on the counter and come back later to find the entire pan gone– it's a great snack for anyone wandering through the kitchen! LOL.
Find Blueberries Easily at Aldi
To be honest, produce in my area is going to be the best price and quality at my local Aldi. Yes there are farmer's markets, but sometimes I don't have time in my week to fit those trips in. At Aldi you can normally find a pint of blueberries for a couple of bucks. And I always opt for the fresh berries!
Canned blueberries just don't have the flavor and texture you're looking for, but of course you can use canned if it's between that and not finding any. 🙂
Check out my Aldi 5 Day Slow Cooker Meal Plan post here, for more on that! But, for now back to the recipe. You can view and print below, and remember you can always adapt little things if needed. I prepared mine with all purpose gluten free flour and 1 teaspoon of Xantham gum, turned out great!
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Check out my Low Carb Lemon Blueberry Muffins Recipe for Breakfast! {Keto Friendly}
Blueberry Honey Butter….it sounds like it will just melt in your mouth! There is nothing better than homemade warm bread or muffins straight from the oven. Then top it off with softened butter so it melts into all the nooks and grannies. Are you hungry yet? I am!
Now this is definitely a weekend breakfast! I love that it’s SO EASY to put together, and then it bakes in the oven for 25 minutes into a scrumptious Cinnamon Roll Casserole!
Blueberry Crumb Cake
Ingredients
- Ingredients
- ½ cup butter, unsalted, room temperature
- 1 Tbs lemon juice
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla
- 2 cups flour, set aside ¼ cup of this to toss with the blueberries
- 2 cups blueberries, fresh, washed and patted dry
- 1 tsp Baking Powder
- Dash of salt
- ½ cup milk, or buttermilk
- ¼ cup butter, for topping
- ½ cup brown sugar, for topping
- ¼ cup nuts, pecans or walnuts for topping
Instructions
- Preheat the oven to 350ºF. Grease a 9-inch square baking pan (or a similar-sized dish) with butter or non-stick spray.
- Cream the butter, sugar, and lemon juice together in a large bowl until the mixture is light and fluffy.
- Add the egg and vanilla to the creamed mixture and beat until fully combined.
- In a small bowl, toss the blueberries with ¼ cup of the flour to help prevent them from sinking during baking.
- In a separate bowl, whisk together the remaining flour, baking powder, and a pinch of salt.
- Add the dry ingredients and milk to the butter mixture, alternating between the two, beginning and ending with the dry ingredients. Mix just until combined—don’t overmix.
- Gently fold in the floured blueberries with a spatula until evenly distributed.
- Make the crumb topping:
In a small bowl, combine the butter, brown sugar, and flour. Use two butter knives or a pastry cutter to cut the butter into small pieces until the mixture is crumbly. Stir in the chopped nuts. - Assemble the cake:
Spread the batter evenly into the prepared pan. Sprinkle the crumb topping generously over the top. - Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. If needed, bake a few minutes longer.
- Cool the cake in the pan for at least 15 minutes before serving. Enjoy warm or at room temperature!
Notes
Flour isn't needed in this particular crumb topping recipe. The butter and brown sugar create a soft, slightly crunchy crumble once baked, and the nuts add texture. Flour is sometimes used in crumb toppings to create a drier, more bakery-style streusel—but it's not necessary here.
If you prefer a more classic, firm streusel topping, you could optionally add ¼ cup flour to the topping, but it’s not required for success with this version.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 332Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 48mgSodium 146mgCarbohydrates 48gFiber 2gSugar 29gProtein 5g
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Any cakes with strawberries? The season will soon be upon us. TYVM
Looks delicious! Now I want this for breakfast right now! Pinning to Pinterest and stopping by from linky at It’s a Keeper!
Is this possible to make with raspberries?
Yum!
This looks so delicious! I’m going out to get some missing ingredients so I can make this!
Let us know how it turns out!
Yum
It’s one of my favorites
Sounds delicious, will try!
Hi Bob, let us know how it goes!
OMG, that looks so good. Hopefully next season I can try it blueberries from my yard.