The spring season of league tennis has pretty much wrapped up and if your teams are anything like mine, you can’t end the season without a party. One of my teams had a brunch which was an almost perfect substitute for a morning of tennis (almost).
So – truth here – I did not bring this Yummy Blueberry Breakfast Cake to my tennis team brunch. But I wish I had! Blueberries are everywhere right now and this would have been a delicious addition to our brunch menu. Instead, I took a blueberry-strawberry-blackberry-mint fruit salad which was pretty good but not this good. If I’d thought of it, I would have taken this Yummy Blueberry Breakfast Cake. One piece is perfect at breakfast but also just right as a dessert. And the blueberries make it the least bit healthier than using chocolate chips.
YUMMY BLUEBERRY BREAKFAST CAKE
Makes about 9 servings
Ingredients for Cake:
4 tablespoons unsalted butter, softened
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup light brown sugar, packed
1 large egg
1/4 cup milk (skim or almond milks work well)
1 1/2 cups fresh blueberries, rinsed and patted dry
Ingredients for Streusel Topping:
1 cup all-purpose flour
1/2 cup light brown sugar, packed
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into chunks
Preheat oven to 350 degrees. Spray a 9-inch square baking pan with oil and dust with flour, tapping out excess. Using cake ingredients, in a medium bowl, whisk together flour, baking powder, baking soda and salt. In a separate large bowl, cream butter, sugar and brown sugar until light and fluffy. Add the egg and beat until combined. Add the flour mixture and milk to the butter mixture in alternating batches, starting and ending with the flour. Beat until just combined. The batter will be slightly stiff. Gently fold the blueberries into the batter. Pour the batter into the square pan, spreading evenly. Spread the streusel topping (recipe below) across the batter, covering it completely. Do not press the streusel into the batter. Bake until golden brown, about 45 to 50 minutes. Let cool completely before serving. Cut into 9 square serving pieces.
Streusel Topping: Mix the flour, brown sugar and salt together in a medium bowl. Add the butter and work it into the dry ingredients with your fingers until large, moist crumbs are formed.
For a printed version, just click on this line and you’ll get a pdf file with this recipe in it: Yummy Blueberry Breakfast Cake Recipe.
If you make this recipe, I hope you’ll let me know. What I would love it to see a photo of your Yummy Blueberry Breakfast Cake on Instagram. You can find me on Instagram at @TennisFixation (of course) where I post tennis pics, fitness pics and other fun stuff. So post your photo there and tag me and I’ll be sure and give you a shout out and a follow.
Happy Tennis!
© Kim Selzman 2014 All Rights Reserved