I admit it.
love desserts am a dessert freak.
So when I make something that can be disguised as breakfast or a snack, it’s even better! The moist crumb in this Blueberry Butter Cake is as addictive as the buttery Pecan Streusel Topping. Blueberries are in season here in Pennsylvania and we’re lucky enough to have our own to pick out back in the garden. Blueberries are high in antioxidants, are known to improve memory function, and can reduce the effects of aging. Seriously? Sign. Me. Up!
There’s so much going on in the garden right now I could make the excuse that I don’t have time to make something from scratch but this is so easy and ready in no time at all, I really can’t use that excuse. Simple + Delicious = Happy Dance!
You’ll need these ingredients plus buttermilk for the cake. Don’t have buttermilk? No problem: Use regular milk. But personally, I like the tang of the buttermilk to contrast with the sweetness of the cake.
Spread batter into prepared pan. Arrange remaining 1/2 cup blueberries on top and sprinkle with streusel mixture. Bake 10 minutes then reduce oven temperature to 325 degrees and bake until cake is golden brown and firm to the touch, about 50-60 minutes.
- Pecan Streusel Topping
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter, melted
- ½ cup pecans, coarsely chopped
- Blueberry Butter Cake
- 6 tablespoons unsalted butter, softened, plus additional for pan
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- ½ cup buttermilk
- 1 tablespoon grated lemon zest
- 1½ cups fresh blueberries
- Heat oven to 350 degrees. Mix together the topping ingredients until the mixture resembles wet sand; set aside. Butter a 10-inch fluted tart pan with removable bottom or a 10-inch cake pan; set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Mix together the butter and sugars in the bowl of an electric mixer on high speed until light and fluffy, about 3 minutes. Reduce speed to medium and add the egg, buttermilk, and lemon zest. Slowly add the flour mixture and until just combined.
- Stir in 1 cup blueberries and spread batter into prepared pan. Arrange remaining ½ cup blueberries on top and sprinkle with streusel mixture.
- Bake 10 minutes. Reduce oven temperature to 325 degrees and bake until cake is golden brown and firm to the touch, about 50-60 minutes.
- Let cake cool in pan on a wire rack before serving.
You can substitute the pecans with almonds or walnuts or leave them out completely.
Regular milk can be substituted for the buttermilk.
I’ll be posting a couple more blueberry recipes next week so be sure to stop back by to see what I’m cooking up!
Do you lick the beaters like I do? I think of it as my little reward for a job well done! 🙂
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