Eric’s Tip: The beauty of this recipe is that you can use any fruit that’s fresh and in season. For larger fruit like peaches, cut into ½-inch dice.
Blueberry Breakfast Cake with Crumb Topping
Nutrition per portion
Ingredients
- ½ lb. butter, soft
- 2 cups sugar
- 2 eggs
- 3 tsp. vanilla extract
- 1 cup milk
- 4 cups flour
- 1 tsp. cinnamon
- 1 tbsp. baking powder
- 1 tsp. salt
- 2 cups fresh blueberries
- Crumb Topping:
- 2/3 cup flour
- ½ cup cold butter
- 1 cup light brown sugar
- 1 tsp. cinnamon
Method
1. Preheat the oven to 350º F.
2. In an electric mixer, cream the butter with the sugar. Add one egg at a time until incorporated well. Add the milk and vanilla. Mix well.
3. In a separate bowl, mix the flour, baking powder, cinnamon, and salt. Slowly incorporate the flour mixture into the butter mixture. Mix just enough until well blended. Fold in fresh blueberries.
4. Pour batter into the Copper Chef and spread evenly.
5. For the crumb topping: in a bowl, add the flour and cold butter. Mix until the butter looks like the size of peas. Mix in the rest of the ingredients and top the blueberry cake batter.
6. Place the Copper Chef pan in the oven until the cake is done, about 1½ hours. To test, place a toothpick in the center. If the toothpick comes out clean, it is done.