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.
Cream butter with lemon and the sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Meanwhile, toss the blueberries with ¼ cup of flour ( this will keep them from sinking to the bottom) then mix in the remaining flour, baking powder and salt.
Alternate adding the flour and milk. Fold in the blueberries.
Prepare the topping in separate bowl.
Place the butter, sugar and flour in a bowl and use 2 butter knifes to cut the butter until it's in small pieces. Add nuts and mix all together.
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray.
Spread batter into pan. Sprinkle batter with topping.
Bake for 35 to 45 minutes. Check with a toothpick for done-ness. If necessary, return pan to oven for a couple of more minutes.
Let cool at least 15 minutes before serving.
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?