This recipe is easy to make and delicious for breakfast, brunch or a light dessert. If you are lucky enough to find fresh blueberries, they will transform this cake into a wonderful treat.
- 6 tablespoons (45 grams) all-purpose flour
- ¼ cup (50 grams) sugar
- ½ teaspoon ground cinnamon, roasted preferred
- ¼ teaspoon kosher salt
- ¼ stick (2 tablespoons, 30 grams) unsalted cold butter, cut into cubes
- 1 cup (198 grams) sugar
- 1 stick (½ cup, 113 grams) unsalted butter, at room temperature
- 2 cups plus 3 tablespoons (256 grams) all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 2 cups plus ¼ cup (326 grams) fresh blueberries
- Preheat the oven to 350°F. Spray a 9-inch round cake pan with nonstick spray. Cut a circle of parchment paper to fit in the bottom and neatly lay it down. Lightly spray the paper.
- Make the topping: Sift the flour, sugar, cinnamon, and salt into a medium mixing bowl. Drop the butter cubes over the top. Using 2 knives, a pastry blender, or clean cold fingers, work in the butter until the mixture resembles pebbles.
- Sift the flour, baking powder and salt onto a sheet of parchment paper.
- Beat the sugar and butter in the bowl of a standing mixer fitted with a paddle attachment until light and fluffy, 3 to 4 minutes. Add the eggs and beat until fully incorporated.
- Add half of the flour to the batter and mix until combined. Add the milk and mix until combined. Add the remaining flour and mix until combined and smooth.
- Fold in 2 cups of blueberries. Pour the batter into the prepared pan. Sprinkle the topping over the batter. Sprinkle ¼ cup blueberries over the topping.
- Bake until a cake tester or toothpick comes out clean, 50 to 55 minutes.
- Transfer to rack to cool slightly. When cool enough to handle, remove cake from pan and finish cooling on rack. Serve with whipped cream and fresh blueberries as garnish. The cake will last for 1 day covered at room temperature, but we promise you won’t have it that long.
- Cakes, muffins, and quick breads should be removed from their hot pans or baking sheets as soon as you can touch the cake, bread, or muffin without burning your fingers. The longer the cakes remain in the pan, the more likely they will overcook on the outside.
- This particular cake also converts to a dairy-free version without significantly changing the texture of the cake and is equally delicious. Substitute full-fat sweetened vanilla soy milk and a non-dairy, unsalted, non-hydrogenated, unwhipped margarine for the milk and butter.