Blueberry Breakfast Cake
This blueberry breakfast cake is like one large shareable muffin. It’s fluffy and sweet, with a delicious crunchy crumble topping. You can use fresh or frozen berries, which makes this easy and convenient to make! I made it dairy free, but feel free to use real buttermilk and butter.
What you'll need:
½ cup almond milk + 2 tsp apple cider vinegar, see below (or buttermilk)
½ cup unsalted plant butter, room temperature
Zest from 1 large lemon
Juice from half of the lemon
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour (+ 1 Tbl to toss with the blueberries)
2 tsp baking powder
1 tsp salt
1 cup blueberries, fresh or frozen
For the crumble:
4 Tbsp melted plant butter
1/3 cup sugar
2/3 cup flour
Mix together in a small bowl with a fork until combined and crumbley. Set aside.
How to make it:
Preheat the oven to 350º F.
Mix together the almond milk and vinegar in a glass. Set aside for at least 15 minutes. This will create a buttermilk replacement.
Using a hand-held mixer, cream butter, lemon zest, and sugar until light and fluffy.
Add in the eggs, vanilla, and lemon juice; beat until combined.
In a separate mixing bowl, whisk in the flour, baking powder, and salt.
Add half of the flour mixture to the batter, combine.
Whisk in the dairy free buttermilk. Add in the remaining flour and fully combine.
Using that same flour mixture bowl, toss the blueberries with a little flour.
Fold in the blueberries with a spatula, trying not to include all of the extra flour that didn't stick.
Line your pan with parchment paper, or grease with cooking spray/plant butter. Spread the batter into the pan.
Sprinkle the batter with the crumble topping - however much or as little as you like.
7x11 inch pan, or 8x8: Bake for 35-40
9x9 pan: Bake for 43-50 mins
Muffin tin: Bake for 16-19 mins
Check with a toothpick for doneness. If necessary, return pan to oven for a few more minutes. Let cool on wire rack for 30 minutes before serving.
Enjoy!