Buttermilk-Berry Breakfast Cake w/ Crumb Topping

Yield: 9 servings
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
 
This can also be made in an 8"x8" pan. It will be a higher breakfast cake and takes a bit longer to bake. For the 8"x8" size, bake for 40-50 minutes.

Ingredients

for the breakfast cake

  • ½ cup unsalted butter , (1 stick) at room temperature
  • Zest from 1 large lemon
  • 1 Tablespoon lemon juice
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups fresh blueberries (12 ounces) or combination of different berries
  • ½ cup buttermilk *see note below recipe
  • Powdered sugar for sprinkling, (optional)
  • Whipped topping or whipped cream (optional)
  • Extra berries for topping (optional)

for the crumb topping

  • 1/2 cup flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon kosher or sea salt , or to taste
  • 1/4 cup cold unsalted butter , cut into 1/2-inch (12-mm) pieces

Directions

  1. Preheat the oven to 375º F (190°c). Grease 9x9 inch (23cmx23cm) square baking pan or line with parchment and grease for extra ease in removing from pan when baked.

  2. Make the crumb topping: Mix together the flour, brown sugar, and salt in a bowl. Pinch in the butter until the mixture resembles coarse sand. Set aside in the refrigerator to keep cold until ready to top cake.
  3. Make the cake batter: In large bowl, cream butter, lemon zest, lemon juice and sugar until light and fluffy. Add the egg and vanilla, beat until combined.

  4. In separate bowl whisk dry ingredients for the breakfast cake (flour, baking powder and salt).

  5. Add the buttermilk and the dry flour mixture to the butter/egg batter. Carefully stir the batter until combined, but don’t overmix (it will be a thick batter). Fold in the berries.

  6. Spread batter into the prepared pan. Top the cake with the crumb topping.

  7. Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Allow the cake to cool completely. If desired, when ready to serve sprinkle with powdered sugar and dollop of whipped topping or more berries!

Recipe Notes

Note 1: To quickly make a homemade buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice (or in the case of this recipe - 1/2 cup milk-1/2 tablespoon lemon juice)
Stir to combine and allow to sit at room temperature for 5-10 minutes. Use as directed for buttermilk in the recipe. 

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