Blueberry Brunch Cake is packed with juicy blueberries, a hint of lemon zest, and generously sprinkled with a crumbly brown sugar oat topping. Perfect for a brunch party!
I have a couple of friends in my life whom I have known since I was 8 years old. We grew up together attending the same elementary school and living blocks away from each other. We went from kids who loved playing “house” to teenagers who were obsessed with clothes and boys.
As high school hit, our paths diverged as we went to different schools and found new friendships, but we all kept tabs on each other; there always seemed to be one common friend who kept in touch with all of us.
And as we left high school and started college and university and jobs, we reunited in various ways and at various times, and, as young adults with semi-serious boyfriends, living in our first apartments, studying toward degrees, working part-time jobs, we all became friends again.
Fast forward ten years and we are now in stable jobs, working on a Masters degree, married, homeowners, living in different cities, and/or with kids in tow – all of us in very different phases of life.
We met up last weekend, driving out of town to our homeowner friend’s home, where she welcomed us with a roaring fireplace and homemade baking.
And even though we hadn’t seen each other since my wedding last August and for many months prior to that, we fell back into a comfortable rhythm, laughing and sharing together.
I feel so lucky to have old friends like that – who have grown up with me and been with me through the celebrations, the hard times, the momentous occasions.
It’s different than friends I’ve met as an adult – friendships which are also special in an entirely different way.
If it’s been a while since you’ve seen close friends, whether they’re friends from childhood or not, I encourage you to reach out to them. Invite them over for a catch up brunch! Serve Blueberry Brunch Cake and cups of milky tea or mugs of steaming coffee. You’ll fall back into conversation easily, and your heart will be happy.
Blueberry Brunch Cake is filled with juicy blueberries, zesty lemon, and sprinkled with a crumbly oat topping. It’s considered a snack cake, which means it’s not overly sweet and perfect for brunch! Or for snacking anytime, really 😉
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- zest of 1 lemon
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup milk
- 1 pint or 2 heaping cups fresh blueberries, washed and dried
In a medium size bowl, mix together the rolled oats, brown sugar, flour, and cinnamon. Cut in the butter with a pastry cutter or two knives until the mixture is crumbly and resembles bread crumbs.
Set the crumb topping aside. (If it's a warm day, I recommend popping the bowl in the fridge!)
Preheat the oven to 375 F.
Grease a 8x8" or 9x9" square cake pan and sprinkle with flour. Line the cake pan with parchment paper. (See note)
In a large bowl, beat together the butter and sugar until light and fluffy. Then beat in the egg and vanilla. Stir in the lemon zest.
In a medium size bowl, stir together the flour and baking powder.
Measure out the milk.
To the large bowl of wet ingredients, add 1/3 of the dry ingredients, and mix until just moistened. Then add 1/2 of the milk and mix until incorporated. Again, add 1/3 of the dry, 1/2 the milk, and the last 1/3 of the dry, mixing between each step. The batter will be very thick.
Gently fold in the blueberries.
Pour the batter into your prepared pan, smoothing it flat. Sprinkle the crumb topping evenly over the cake.
Bake cake for 40-45 minutes, until a toothpick inserted in the center of the cake comes out clean.
Cool the cake in the pan, and then carefully lift out using the edges of the parchment paper. Cut into 16 squares. Serve.
Recipe originally published on my now defunct blog, The Lovely Kitchen.