I had a large container of blueberries just sitting in my refrigerator. Isn’t it funny how what we have in our refrigerators and don’t want to waste often drives what we make? I had blueberries and I had to find a way to put them to great use.
I don’t know about you but I find making cakes in springform pans to be much easier. I like the idea that once the cake first begins to cool you can simply unhook the pan and the cake is released. I also like the fact that you can firmly attach a piece of parchment paper to the bottom of the pan before you add the batter and once the cake has cooled you simply pull the paper out from under the cake and it is safely on whatever plate you want it to be. I find this all very convenient.
But above and beyond the convenience of a springform pan, this cake is delightful and I can tell you having a piece of it with your morning coffee is utter heaven. So let’s talk blueberry muffin breakfast cake…
Lesson Learned 1 – My quest for the perfect crumble: I have to admit I’ve struggled with making a crumble that I truly enjoyed. I found most suggestions for making crumbles to be, for lack of a better term, yucky. More often than not I’ve felt that the crumble tasted too much like dried out lumps of flour. Have you experienced that as well? Well, no more. This combination for a crumble topping is the best yet. In my mind it balances the right amount of fat, sugar, flavoring and flour to give a sweet, but not overly sweet, topping for the cake that in no way tastes like flour. I suggest you use it on other cakes that you make with crumble toppings. I think I’ve finally found the right combination of ingredients for a crumble.
Lesson Learned 2 – The secret to making glaze: The secret to making glaze is there is no secret. I was watching the Pioneer Woman the other day and she and while she was making a glaze she admitted that there is no hard and fast recipe for one. It’s all done by eyeballing and consistency. The important thing to keep in mind is you can’t ruin glaze. Just remember if the glaze is too thick you add a little more liquid and if the glaze is too thin you add a little more powdered sugar. For this particular recipe I opted for a somewhat thicker glaze.
The other thing to remember with glaze is there is no correct consistency. There may be times when you want a thinner glaze and there may be times you want it thicker. And you can control that by adding less liquid for a thick glaze or more for a thin one. It’s as simple as that. So don’t fret over making glaze. It’s probably one of the most forgiving things you can make in the baking world!
Other than these few tips this recipe is pretty standard but it makes an over the top breakfast cake. Try it and let me know what you think…
Blueberry Muffin Breakfast Cake...
1 stick unsalted butter, room temperature
3/4 cup sugar
1 extra large egg, room temperature
1 tsp. vanilla
2 cups flour
2 1/4 tsp. baking powder
1/2 tsp. salt
3/4 cup whole milk
2 cups blueberries (approximately 1 pint)
1 stick unsalted butter, room temperature
1/2 cup sugar
1 tsp. cinnamon
1/2 cup flour
1/4 tsp. salt
1/2 cup powdered sugar
2 tsp. heavy cream or whole milk
1/4 tsp. vanilla
Preheat the oven to 350. Line the bottom of a 9 inch springform pan with parchment paper and clasp the top part of the pan shut. Set aside.
In a medium size bowl, put in all the crumble ingredients and cut together with a pastry cutter until the mixture is all combined and resembles clumps of sand. Set aside.
In a separate bowl whisk together the flour, baking powder and salt. Set aside.
In a stand mixer, cream together the butter and sugar. Add the egg and combine. Add the vanilla and combine. Add one half of the flour mixture and combine. Add the milk and combine. Add the remainder of the flour mixture and combine until totally incorporated. Gently fold in the blueberries making sure they are evenly distributed throughout the batter.
Spray the springform pan with baking spray including the bottom with the parchment paper (I use the one with flour). Pour the batter into the springform pan. Sprinkle the crumble all over the top of the batter. Use all of the crumble.
Bake for 40-45 minutes until golden brown and until a toothpick inserted in center comes out clean (it may have some blueberry on it, but that’s ok). Remove from the oven and let cool for 15 minutes. (Some of the crumble may seem a little wet due to the amount of butter in the crumble. That’s ok).
After it has cooled for 15 minutes, slide a knife around the edge of the pan and remove the outside of the springform pan. Allow the cake to cool completely before removing the parchment paper underneath the cake.
When the cake is completely cooled you can remove the bottom parchment paper and slide the cake onto a serving plate. Combine all of the glaze ingredients together and drizzle the glaze over the top of the cake.
Serve or store in an air tight container.
2 thoughts on “Blueberry Muffin Breakfast Cake…”
Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!
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So glad you enjoyed it. This is one of my favorite recipes.