Why You’ll Love It
This isn’t a dessert cake pretending to be breakfast.
It’s lightly sweet, tender like a coffee cake, packed with blueberries, and great warm or cold. Perfect for mornings, brunch, or snack time.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- ¾ cup sugar (white or light brown)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ¾ cup milk or buttermilk
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional but amazing)
- 1½ to 2 cups blueberries (fresh or frozen)
Crumb Topping (Highly Recommended)
- ½ cup all-purpose flour
- ⅓ cup sugar
- ¼ cup cold butter, cubed
- ½ teaspoon cinnamon
- Pinch of salt
Instructions
1. Prep
- Preheat oven to 175°C / 350°F
- Grease and line a 9×9 inch (23 cm) pan or similar
2. Make the Crumb Topping
- In a bowl, mix flour, sugar, cinnamon, and salt
- Rub in cold butter with fingers until crumbly
- Set aside in the fridge
3. Mix Dry Ingredients
- In a large bowl whisk:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
4. Mix Wet Ingredients
- In another bowl whisk:
- Eggs
- Oil or butter
- Milk
- Vanilla
- Lemon zest
5. Combine
- Add wet ingredients to dry
- Mix gently until just combined
- Do not overmix
6. Add Blueberries
- Toss blueberries with 1 tablespoon flour
- Fold gently into batter
7. Assemble
- Pour batter into pan
- Smooth the top
- Sprinkle crumb topping evenly
8. Bake
- Bake 40–50 minutes
- Toothpick should come out clean (a few moist crumbs OK)
- Let cool 15–20 minutes before slicing
Tips for Success
- Frozen blueberries: do NOT thaw
- Want extra moisture? Replace milk with yogurt
- Less sweet? Reduce sugar to ½ cup
- More indulgent? Drizzle with lemon glaze
Optional Lemon Glaze
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
Drizzle after cooling
Serving Ideas
- With coffee or tea
- Warm with a little butter
- Yogurt on the side for a full breakfast
- Great for meal prep (keeps 3 days)