Blueberry Brunch Cake
A delightful blueberry brunch cake featuring a moist vanilla base topped with fresh blueberries and a cinnamon-sugar crumble. This sweet treat is perfect for weekend mornings, brunch gatherings, or a comforting dessert, offering a balance of tart and sweet flavors with a tender crumb and fruity burst.
Ingredients
Instructions
- Combine flour, sugar, baking powder, and salt in a bowl and set aside.
- In a separate bowl, whisk together the egg, milk, oil, and lemon juice.
- Add the dry ingredients to the wet ingredients and mix well to form a batter.
- Pour the batter into a greased 8x8-inch baking pan.
- Sprinkle the fresh blueberries evenly over the batter.
- In another small bowl, combine sugar, flour, and cinnamon to make the crumble topping.
- Sprinkle the crumble mixture over the blueberries.
- Bake in a preheated oven at 350°F (175°C) for 40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter cake, consider substituting half of the all-purpose flour with whole wheat or almond flour. If you don’t have fresh blueberries, frozen ones work just as well, but do not thaw them before adding to the batter. Adding a teaspoon of vanilla extract can enhance the flavor. For a twist, try mixing in some lemon zest.
Serving Suggestions
This Blueberry Brunch Cake is delightful for breakfast or brunch and pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It can be served alongside a fresh fruit salad like Tubettini Fruit Salad for a refreshing complement. Drizzle with a little maple syrup for added sweetness or enjoy it with coffee or tea.
Storage & Reheating
To store leftovers, cover the cake with plastic wrap or transfer it to an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Brunch Cake contains roughly 590 calories, with 5g protein, 46g carbohydrates, and 44g fat. It is a good source of iron (14% of the Daily Value), calcium (13% of the Daily Value), and protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of blueberries?
Absolutely! You can substitute blueberries with raspberries, chopped strawberries, or even peaches. Keep in mind that the baking time may vary slightly depending on the moisture content of the fruit you choose.
How do I know when the cake is done baking?
The cake is done when it turns golden brown and a toothpick inserted into the center comes out clean. If there’s any wet batter on the toothpick, continue baking for a few more minutes and check again.
Can I make this cake ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just be sure to add the blueberries and crumble topping just before baking to ensure the best texture and flavor. This makes it easy to serve fresh Blueberry Brunch Cake at your next gathering.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).