Jenna Rae Cakes shared with us this delicious recipe for Blueberry Breakfast Cake from their second book Jenna Rae Cakes at Home by Ashley Kosowan and Jenna Hutchinson. Filled with bursting blueberries, this coffee cake combines a rich Brown Sugar Streusel and tangy Lemon Glaze for a breakfast treat unlike any other.
Blueberry Breakfast Cake
Makes one 13 × 9-inch cake
Ingredients:
Brown Sugar Streusel
- 1 cup all-purpose flour
- 2 tablespoons packed brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon cinnamon
- ⅛ teaspoon salt
- ¼ cup unsalted butter, melted
Blueberry Coffee Cake
- 1 cup butter
- ¾ cup packed brown sugar
- ½ cup granulated sugar 3 eggs
- 1 cup whole (3.25%) milk
- ¼ cup sour cream
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups fresh blueberries, divided (see Baker’s Tip)
- 1 batch Brown Sugar Streusel
Lemon Glaze
- 1½ cups icing sugar
- ¼ cup lemon juice
Directions:
Brown Sugar Streusel
- In a small bowl, mix the flour, sugars, cinnamon, and salt. Add the melted butter. Stir with a fork until combined. Set aside until you’re ready to use it.
Blueberry Coffee Cake
- Preheat the oven to 350°F. Spray a 13 × 9-inch baking dish with cooking spray. Line it with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition.
- In a measuring cup, whisk together the milk and sour cream.
- Into a medium bowl, sift the flour, baking powder, and salt.
- With the mixer on low speed, alternate adding small amounts of the flour mixture and the milk mixture to the butter mixture, beginning with the flour mixture and ending with the milk mixture. Use a spatula to fold in 1 cup of the blueberries until evenly dispersed.
- Pour the batter into the prepared baking pan. Sprinkle the Brown Sugar Streusel evenly over top, followed by the remaining 1 cup blueberries. Bake for 45 to 60 minutes, or until a knife inserted in the centre of the cake comes out clean. Let cool to room temperature.
Lemon Glaze
- In a small bowl, whisk together the icing sugar and lemon juice until smooth.
To serve
- Drizzle the Lemon Glaze over the Blueberry Coffee Cake. Cut into squares and serve.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Baker’s Tip: Change up the flavour of this cake by swapping the blueberries for an equal amount of raspberries, strawberries, or even cherries!
