Blueberry Streusel Breakfast Cake
Guys… the pandemic is getting to me and I am cooking up a storm! I’m just feeling really inspired to cook and bake and it has been so fun. Working from home has allowed me a new routine and more time where I can have more creativity in the kitchen. Now I’m not a professional chef, but I recommend anyone and everyone - even the most amateurs (because honesty that’s probs me) to get in their kitchen and just try some things. I won’t be making any recipes of my own anytime soon but I’m down to try things I see on the internet! So I wanted to bring this recipe to your attention since the Lord Himself blessed the internet with it.
So I originally saw the recipe posted by @livefashionable, but they said the source of the original recipe is: @whatsgabycookin. So here it is:
For the streusel:
1/2 cup packed brown sugar
1/4 cup all purpose flour
Pinch of kosher salt
3 tablespoons unsalted butter, melted
For the cake:
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup unsalted butter, softened
1 1/3 cups sugar
2 large eggs plus 1 egg yolk
1 tablespoon vanilla extract
1/2 cup whole milk (or buttermilk)
1 tablespoon fresh lemon juice (I just used what we had in the fridge - not fresh)
2 tablespoons lemon zest
2 1/2 cups fresh blueberries (I just used one pint but I would have liked it with more blueberries!)
For the lemon icing:
1 cup powdered sugar
2 tablespoons fresh lemon juice
Prep Steps:
Pre-heat the oven to 350 degrees. Spray a 9 inch cast iron skillet with nonstick cooking spray
Streusel Steps:
In a medium bowl, whisk together the brown sugar, flour, and salt. Add the melted butter and stir until a crumbly mixture forms with some large pieces still intact. Do not over mix.
Cake Steps:
In a small bowl, whisk together the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer, beat the butter until smooth, about 1 minute. Add the sugar and continue to beat, scraping down the sides of the bowl as needed, until the mixture is light and fluffy, about 2 minutes.
Add the eggs and yolk and the vanilla and beat until combined.
Gently fold in the lemon juice, lemon zest, and blueberries.
Transfer the batter to the prepared skillet and spread into an even layer.
Sprinkle the top with the streusel.
Bake on the center rack until a toothpick inserted into the center comes out clean and the topping is deep golden, about 50 minutes.
Icing Steps:
Meanwhile, in a small bowl, combine the powdered sugar with lemon juice and stir until smooth.
Transfer the skillet to a cooling rack once the cake is done, and allow the cake to cool in the pan for about 10-15 minutes.
Drizzle the top with the icing. Serve warm or at room temperature.