I haven’t been blogging lately. I’ve been so caught up with personal family stuff that I’ve been pretty lost in the stress of that and can’t seem to find my creativity. The other day I woke up early and decided to bake to hopefully regain some of my lost “creative brain”. I had a bunch of blueberries so I made an early morning breakfast crumb cake … and it’s quite delicious if I must say so myself : ) Recipe below.

Blueberry Breakfast Cake

Ingredients (Cake)

1 3/4 cups all-purpose flour

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 large eggs

1/2 cup melted butter

3/4 cup whole milk

1 teaspoon pure vanilla extract

1 1/2 cups blueberries

Ingredients (Crumb Topping)

3/4 cup all-purpose flour

3 tablespoons light brown sugar

2 tablespoons granulated sugar

3/4 teaspoon baking powder

Pinch of salt

6 tablespoons unsalted butter, melted

Directions

1. Preheat your oven to 375 degrees. Spray (1) large cheesecake pan with non-stick spray.

2. In a medium bowl, combine crumb topping ingredients: flour, brown sugar, granulated sugar, baking powder, and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size chunks. Set aside.

3. In another bowl, sift the flour, baking powder, and salt together.

4. In a large bowl, combine sugar, eggs, and melted butter. Beat with a handheld electric mixer on low speed until combined. Beat in the whole milk and vanilla.

5. Add the flour mixture all at once (not the crumb topping mixture) and beat at low speed until the batter is smooth. Stir in the blueberries.

6. Spoon the batter into your prepared pan and top with crumb mixture. Bake for 35-45 minutes or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool before serving.