Those of you who come around here regularly will probably recognize the origin of this recipe. It is a fun variation on my great-great grandma's Dutch Apple Cake. It is a very simple cake that comes together easily and is topped with fruit and struesel to make a delicious breakfast cake or an easy treat for tea time or dessert. It is a family favorite that has been made by at least 6 generations now that my little guy helps so much in the kitchen.
I made a peach version as a summery twist and it was delicious! It was a great way to take one of my favorite summer fruits and transform it into something extra delicious. The peaches really worked well in the cake.
One of you, my lovely readers, commented that you made a blueberry one for Thanksgiving and it was just as good as the peach one you made last summer. I just LOVE hearing that you are making some of my recipes and enjoying them. I loved the idea of using blueberries too! So, of course I had to give it a try. So, I made one for Christmas morning!
I did make a slight change and added a bit of lemon extract to the cake. I just love lemon and blueberries together, so I thought that would be a fun way to jazz it up. And you know what, it was WONDERFUL! Thank you so much for the suggestion and the feedback! It made my day when I read it and it was so much fun to try your variation!
Blueberry Breakfast Cake
makes 1 9" cake, serves 8
1/4 cup butter, softened
1/2 cup sugar
3/4 cup milk
1/2 tsp vanilla extract
1/2 tsp lemon extract
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups blueberries
3/4 cup sugar
4 T flour
2 T butter
- Preheat oven to 350 F and grease a 9" pan. (I used my 9" cast iron skillet, but a cake pan would work as well.)
- Mix together butter and sugar.
- Add egg and mix until smooth.
- Pour in milk, lemon extract and vanilla and combine.
- Mix together flour, salt and baking powder. Fold into wet ingredients until incorporated.
- Spread into greased pan.
- Top with blueberries and press lightly into batter.
- Mix topping ingredients in a small bowl until coarse and crumbly.
- Spread over top of blueberries.
- Bake at 350 F for 40-45 minutes. The sugar should form a crust and the cake should be cooked through. Cool slightly before cutting and serving. Can be served warm or at room temperature.
And now a peek at the other variations: