Blueberry Breakfast Crumb Cake
Ingredients
- 1 serving cooking spray
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 cups all-purpose flour
- ¾ cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- ½ cup unsalted butter, melted
- 1 large egg
- 2 teaspoons almond extract
- 1 teaspoon lemon zest
- 1 ½ cups fresh blueberries
- 1 teaspoon all-purpose flour
- 1 tablespoon confectioners' sugar, or to taste
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform pan with cooking spray. Line a baking sheet with aluminum foil.
- Whisk flour, brown sugar, white sugar, cinnamon, allspice, and salt for topping together in a medium bowl. Pour in melted butter and stir with a fork until mixture resembles coarse crumbs. Set aside.
- Stir 2 cups flour, sugar, baking powder, and salt for cake together in a large bowl. Whisk milk, melted butter, egg, almond extract, and lemon zest together in a separate bowl; add to the flour mixture and stir just until thick and smooth.
- Mix blueberries with 1 teaspoon flour in a small bowl until coated. Gently fold into the cake batter. Spoon batter into the prepared pan and spread evenly to the edges. Sprinkle crumb topping over the batter until covered. Place the pan on the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumb topping is golden brown, 45 to 55 minutes. Cool in the pan on a wire rack for 30 minutes. Run a table knife around the inside of the pan before releasing it. Dust with confectioners' sugar before serving.
Source
Original recipe: View Original