It’s time to grab yourself a cuppa and dig into a hunk of this fluffy, soft blueberry cake. This brunch cake is bound to bring beaming grins to all who try.
The warm cinnamon flavors pair perfectly with the juicy blueberries and delightful crumble. I will simply jump on any opportunity to add an elegant strudel topping to my baking. Ain’t she gorgeous :’) But seriously if you haven't added strudel toppings to coffee cakes, muffins or banana bread you need to try asap!
Ingredients
CRUMBLE
2 tbsp softened butter
1/2 cup of sugar
2 tsp cinnamon
1/4 cup of flour
CAKE
3/4 cup of sugar
1/4 cup of butter
1 egg
1 tsp of vanilla
1/2 cup of milk
1.5 cups of blubs + 1 tbsp of flour
2 cups of all purpose flour
2 tsp of baking powder
1 tsp of cinnamon
Pinch of salt
Method:
1. Preheat oven to 350F and line an 8x8inch tray
2. Mix together the crumble ingredients using a fork and set aside
3. Lightly coat your blueberries in 1 tbsp of flour and set aside
4. In a big bowl cream together your butter and sugar for roughly 2 minutes. Add your egg and beat in until combine. Then add your milk and vanilla.
5. Add all the dry ingredients to the bowl and stir until just combine
6. Add the coasted blueberries and mix throughout
7. Transfer batter to the lined tray and then evenly coat in the crumble topping
8. Bake for 35-45 minutes until a skewed comes out clean
9. Allow to cool and devour :)
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