Breakfast is a very divisive meal. Both for experts ('the most important meal of the day') and for these blue-eyeds' significant others. The two boys prefer to take their time basking in the morning newness and sipping their coffees slowly, before even contemplating their breakfast foods...if they even get to thinking about breakfast at all.
On the other hand, this is how our collective thought process goes when the alarm sounds; 'Noooooo. Snooze. Noooooo. Snooze. Noooooo. I don't want to get up. I want...ooooo, Kelly Clarkson. I love this song. Hmmmm...what can I eat for breakfast? NOW. I am so hungry NOW.'
So you can imagine the mini-coup chez Blue-Eyed Bakers when we discovered a breakfast pastry of sorts that not only resulted in one less morning snooze on our part but also incited pre-coffee early morning excitement in the boys.
Blueberry Crumble Cake. Extra Crumble. Screw the coffee. Thankyouverymuch.
Blueberry Crumble Cake
For the Cake:
2 cups blueberries (approximately)
2 cups all-purpose flour, mixed with pinch of salt plus 2 teaspoon baking powder
¼ cups unsalted butter
¾ cups granulated sugar
1 teaspoon vanilla extract
½ cup milk
1 tablespoon grated lemon rind
1 tablespoon dry bread crumbs
½ cup chopped walnuts
For the Topping:
⅓ cup all-purpose flour
1 teaspoon cinnamon
½ cup granulated sugar
¼ cup unsalted butter
Preheat oven to 375° F.
First, make the topping. Combine all Topping dry ingredients and then cut in the butter until the mixture resembles coarse crumbs. You can double this part too, like we did.
Next, make the cake. Sprinkle berries with 1 ½ tablespoons of the flour mix. Toss gently. Set aside.
Cream butter and sugar. Add the egg and vanilla extract. Beat mixture until fluffy and light. Stir in the remaining dry cake ingredients alternately with the milk. Then, stir in the lemon rind. Spoon stiff batter over floured blueberries and fold gently until just mixed.
Turn into a buttered 8- or 9-inch square pan that has been dusted with some dry bread crumbs. Then, sprinkle cake batter with nuts and the prepared topping.
Bake on the center rack in the preheated for 40-45 minutes or until a knife inserted comes out with just a few crumbs on it. Allow to cool in the pan for at least 30 minutes before serving.