Blueberry Breakfast Cake

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 2 cups fresh blueberries
• 2 tbsp turbinado sugar (for topping)

Streusel Topping

• 1/3 cup all-purpose flour
• 1/4 cup brown sugar
• 3 tbsp cold butter, cubed
• 1/2 tsp ground cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Make the streusel topping:
   • Mix flour, brown sugar, and cinnamon
   • Cut in cold butter until mixture is crumbly
   • Set aside
3. Prepare the cake batter:
   • Whisk flour, baking powder, and salt in a medium bowl
   • In a separate large bowl, cream butter and sugar until light and fluffy
   • Beat in eggs one at a time
   • Stir in vanilla extract
   • Alternately add flour mixture and milk to the butter mixture
   • Gently fold in blueberries
4. Assemble and bake:
   • Pour batter into prepared pan
   • Sprinkle streusel topping evenly over batter
   • Sprinkle turbinado sugar on top
   • Bake for 45-50 minutes, until a toothpick comes out clean
   • Let cool for 15 minutes before serving

Notes

• Use fresh blueberries for best results
• Can be stored at room temperature, covered, for 2-3 days
• Serves 12-15 people