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.

Blueberry Streusel Breakfast Cake

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.