Moody Mountain Blueberry Frump Cake
Escape to the rustic charm of dessert heaven with this Moody Mountain Blueberry Frump Cake! Bursting with juicy fresh blueberries and a hint of zesty lemon, this easy-to-make treat combines a fluffy, buttery cake base with a delightful cinnamon-sugar topping that caramelizes beautifully in the oven. Ready in under an hour, this comforting, homestyle cake is perfect for breakfast, brunch, or an afternoon indulgence alongside a cup of coffee or tea. Serve it warm for a melt-in-your-mouth experience, or enjoy it at room temperature with a dusting of powdered sugar for a truly irresistible finish. Whether you're hosting friends or savoring it solo, this blueberry-packed dessert guarantees to elevate any occasion!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter (melted)
- 0.75 cups Whole milk
- 1.5 teaspoons Vanilla extract
- 2 Eggs (large)
- 2 cups Fresh blueberries
- 1 teaspoons Lemon zest
- 0.25 cup Brown sugar
- 0.5 teaspoons Cinnamon (ground)
- 2 tablespoons Powdered sugar (optional for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a square 8x8-inch pan and set aside.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together to ensure even distribution of ingredients.
In a separate bowl, whisk together the melted butter, whole milk, vanilla extract, and eggs until smooth and well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the fresh blueberries and lemon zest using a spatula. Be careful not to crush the blueberries too much.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula or spoon.
In a small bowl, mix the brown sugar and ground cinnamon together. Sprinkle this mixture evenly over the top of the batter to create a slightly caramelized and spiced top layer.
Bake the cake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cool, dust the top with powdered sugar if desired. Serve warm or at room temperature with a cup of tea or coffee.
Nutrition Facts
Calories |
3135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 1723 mg | 75% | |
| Total Carbohydrate | 492.0 g | 179% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 291.4 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 400 mg | 31% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 998 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
