Blueberry Breakfast Cake

I love blueberries. I love breakfast. I love cake. So, really, this recipe was a no-brainer! YUM!

Blueberry Breakfast Cake
Recipe from The Changeable Table

Streusel:
1/2 cup granulated sugar
1 cup flour
pinch of salt
zest of one fresh lemon
6 Tbs butter, softened
3-4 drops of lemon oil, or 1/8 tsp lemon extract

Cake:
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 cup sour cream, room temperature
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups fresh or frozen blueberries, well drained.

Preheat oven to 350°. Lightly grease a 9” x 13” baking pan, or two 8” x 2” round pans.

For the streusel - whisk together the sugar, flour and salt. Add butter and lemon peel, cutting in with a pastry blender as shown until it resembles granola - some larger chunks, some smaller. Sprinkle on the lemon oil (or extract) and toss again to combine. Set aside.

For the cake - cream butter and sugar until light colored and fluffy. Add the eggs, beating well. Beat in the sour cream and vanilla. Add the dry ingredients (flour, baking powder, baking soda, and salt). Mix until combined. Avoid overbeating, or the cake may be tough. Gently fold in blueberries until well distributed throughout the batter, taking care not to overmix and mash berries as you do so.

Divide batter between the two pans (or place it all in the 9” x 13” pan). It’s helpful to use a food scale, if you have one. Sprinkle with the lemon streusel until evenly covered. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 15-20 minutes before serving.

Yield: one 9” x 13” cake, or two 8” round cakes.