Simple and effortless yet oh-so-delicious. That’s what this blueberry breakfast cake from Ashley Kosowan and Jenna Hutchinson’s Jenna Rae Cakes At Home is all about. The base is a delicious blueberry coffee cake, which gets topped with more fresh fruit, a zesty lemon glaze and addictive brown sugar streusel.
Kosowan and Hutchinson are the co-owners of the Winnipeg-based Jenna Rae Cakes, who wrote this book to help home bakers achieve a professional quality to all their treats, no matter how easy the recipe is. In fact, this cake helped Kosowan gain confidence in the kitchen when she first made it as a teenager. They write that this has since “evolved into a recipe she’s hoping her own kids will love to make when they venture into the kitchen on their own for the first time.”
Blueberry Breakfast Cake
Equipment
- 1 13 x 9 inch baking dish
Ingredients
Brown Sugar Streusel
- 1 cup all-purpose flour
- 2 tablespoons brown sugar packed
- 2 tablespoons granulated sugar
- 1 tablespoon cinnamon
- ⅛ teaspoon salt
- ¼ cup unsalted butter melted
Blueberry Coffee Cake
- 1 cup butter
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 3 eggs
- 1 cup whole (3.25%) milk
- ¼ cup sour cream
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups fresh blueberries divided (see Notes)
- 1 batch of Brown Sugar Streusel
Lemon Glaze
- 1½ cups icing sugar
- ¼ cup lemon juice
Instructions
BROWN SUGAR STREUSEL
- In a small bowl, mix the flour, sugars, cinnamon, and salt. Add the melted butter. Stir with a fork until combined. Set aside until you’re ready to use it.
BLUEBERRY COFFEE CAKE
- Preheat the oven to 350°F. Spray a 13 × 9-inch baking dish with cooking spray. Line it with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition.
- In a measuring cup, whisk together the milk and sour cream.
- Into a medium bowl, sift the flour, baking powder, and salt.
- With the mixer on low speed, alternate adding small amounts of the flour mixture and the milk mixture to the butter mixture, beginning with the flour mixture and ending with the milk mixture. Use a spatula to fold in 1 cup of the blueberries until evenly dispersed.
- Pour the batter into the prepared baking pan. Sprinkle the Brown Sugar Streusel evenly over top, followed by the remaining 1 cup blueberries.
- Bake for 45 to 60 minutes, or until a knife inserted in the centre of the cake comes out clean. Let cool to room temperature.
LEMON GLAZE
- In a small bowl, whisk together the icing sugar and lemon juice until smooth.
TO SERVE
- Drizzle the Lemon Glaze over the Blueberry Coffee Cake. Cut into squares and serve.
- Store leftovers in an airtight container at room temperature for up to 3 days.
