Quick Blueberry Brunch Cake
Treat yourself to the irresistible simplicity of this Quick Blueberry Brunch Cake, a light and fluffy delight packed with juicy blueberries and finished with a buttery cinnamon crumble. Perfect for busy mornings or leisurely weekend brunches, this easy-to-make cake comes together in just 15 minutes of prep time and bakes to golden perfection in under 35 minutes. Featuring wholesome ingredients like fresh or frozen blueberries, vanilla-scented batter, and a sweet, spiced topping, this recipe strikes the perfect balance between comforting and crowd-pleasing. Serve it warm with a steaming cup of coffee or slice it ahead for your next gathering—it's guaranteed to be a brunch favorite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 0.5 cups whole milk
- 1 piece large egg
- 1 teaspoons vanilla extract
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 1.5 cups fresh or frozen blueberries
- 0.25 cups all-purpose flour (for crumble topping)
- 2 tablespoons brown sugar, packed
- 0.5 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, cold and diced
Instructions
Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan or line it with parchment paper.
In a large mixing bowl, combine 1.5 cups of all-purpose flour, 0.75 cups of granulated sugar, 2 teaspoons of baking powder, and 0.25 teaspoons of salt. Stir well to combine.
In a separate bowl, whisk together 0.5 cups of melted unsalted butter, 0.5 cups of whole milk, 1 large egg, and 1 teaspoon of vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Gently fold in 1.5 cups of fresh or frozen blueberries. If using frozen blueberries, do not thaw them beforehand to prevent excess staining.
Spread the batter evenly into the prepared baking pan.
To prepare the crumble topping, combine 0.25 cups of all-purpose flour, 2 tablespoons of brown sugar, 0.5 teaspoons of ground cinnamon, and 2 tablespoons of cold, diced unsalted butter in a small bowl. Use your fingers or a fork to mix until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the batter.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 379.8 g | 138% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 203.7 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 286 mg | 22% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 728 mg | 15% | |
*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.
