I swear this recipe is what breakfast dreams are made of!

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Feel free to swap blueberries with raspberries or blackberries.

Add a streusel topping with cinnamon and brown sugar for extra crunch.

For a vegan or dairy-free version, use plant-based milk with a teaspoon of apple cider vinegar and a butter substitute.

Toss frozen berries in a bit of flour to prevent sinking and color bleeding.

This Blueberry Breakfast Cake is a versatile gem, perfect for a cozy start to your day or as a delightful addition to a brunch menu. So go ahead, preheat your oven, and get ready to indulge in the magic of blueberries!

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