Quick Blueberry Brunch Cake
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
Batter
- 1 3⁄4 cups all-purpose flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup sugar
- 1⁄4 cup butter (softened)
- 3⁄4 cup milk
- 1 egg
- 1 teaspoon vanilla
- 1 1⁄2 cups fresh blueberries or 1 1/2 cups frozen blueberries
-
Topping
- 1⁄4 cup flour
- 1⁄4 cup butter
- 1⁄4 cup brown sugar
directions
- Sift all dry ingredients; set aside.
- Cream butter and sugar; beat in egg, milk, vanilla and add to dry ingredients.
- Mix with a fork gently (like a muffin batter); do not over mix.
- Grease an 8" square baking pan; add 1/2 of the batter.
- Add blueberries (if using frozen blueberries, thaw and drain liquid before incorporating into batter).
- Top with remaining batter.
- Sprinkle on topping.
- Preheat oven to 375 degrees and bake 35- 40 minutes or until cake tester comes out clean.
- Cool and dust with powdered sugar.
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Reviews
-
I had some issues with this recipe. The topping wasn't crumbly at all, it was kind of gooey. And while the cake baked, the "topping" settled in the bottom of the cake and was just gooey. I think it needs more flour or less butter or something. It wasn't really as sweet as I expected. It stuck to the pan even though I did spray the pan. It also took about 15 minutes longer to bake (I think the frozen blueberries made the whole thing cold, so it took longer to cook). The blueberries also sank to the bottom. It didn't specify using thawed frozen blueberries, maybe that would make a difference... I used used them straight from the freezer.
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This was a really good cake -- I love the layer of blueberries in the middle. The only thing I would change next time is to use less butter in the topping. The topping spread out over the top, rather than staying in chunks like a streusel topping (just a personal preference, though). Thanks for the recipe!!
RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.