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Blueberry Breakfast Cake with Crumb Topping

Blueberry Breakfast Cake with Crumb Topping

Blueberry Breakfast Cake with Crumb Topping

Recipe Type: Dessert

Servings: 4

Ingredients

  • 2 cup sugar
  • 0.5 pound butter
  • 2 Eggs
  • 3 teaspoon Vanilla Extract
  • 1 cup milk
  • 4 cup flour
  • 1 teaspoon cinnamon
  • 1 tablespoon Baking Powder
  • 1 teaspoon salt
  • 2 cup fresh blueberries
  • 0.75 cup flour
  • 0.25 cup cold butter
  • 0.75 cup light brown sugar
  • 1 teaspoon cinnamon

Directions

1. Preheat the oven to 350º F.
2. In an electric mixer, cream the butter with the sugar. Add one egg at a time until incorporated well. Add the milk and vanilla. Mix well.
3. In a separate bowl, mix the flour, baking powder, cinnamon, and salt. Slowly incorporate the flour mixture into the butter mixture. Mix just enough until well blended. Fold in fresh blueberries.
4. Pour batter into the Copper Chef and spread evenly.
5. For the crumb topping: in a bowl, add the flour and cold butter. Mix until the butter looks like the size of peas. Mix in the rest of the ingredients and top the blueberry cake batter.
6. Place the Copper Chef pan in the oven until the cake is done, about 1 ½ hours. To test, place a toothpick in the center. If the toothpick comes out clean, it is done.