A slice of blueberry streusel cake on a cutting board with fresh blueberries in the foreground.

Emancipation Breakfast Cake

This recipe originally appeared on King Arthur Baking and was written by chef Adrian Lipscombe.

“This summer breakfast cake is positively bursting with flavor! From the fresh blueberries and lemon zest in the cake to the walnuts and cinnamon sugar in the copious amounts of buttery topping, we’re both thrilled and thankful that chef Adrian Lipscombe shared this recipe with us. She notes, “Historically this cake was served during Juneteenth celebration in Texas … It was made with seasonal berries in June, which is a small berry season in Texas. This is one of many cakes that represents freedom, justice, and celebration.”

  • Prep Time20 min
  • Ready in1 hour 30 minutes

    Ingredients

    Streusel

    • 1/3 cup (66g) granulated sugar
    • 1/3 cup (71g) light brown sugar, packed
    • 1/16 teaspoon (pinch) salt
    • 1/2 cup (60g) Unbleached All-Purpose Flour
    • 1 teaspoon cinnamon
    • 1/2 teaspoon ginger
    • 6 tablespoons (85g) butter, cold
    • 1/2 cup (57g) walnuts, finely chopped

    Cake

    • 2 cups (240g) Unbleached All-Purpose Flour
    • 1/2 cup (99g) granulated sugar
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 4 tablespoons (57g) butter, softened
    • 1 large egg
    • 1/2 cup (113g) milk
    • 1/2 teaspoon almond extract
    • 1 teaspoon Pure Vanilla Extract
    • 1 teaspoon lemon zest (grated rind)
    • 2 cups (340g) blueberries

    Cooking Instructions

    1

    Preheat the oven to 350°F. Lightly grease (or line with parchment) a 9” square pan.

    2

    To make the streusel: In a medium bowl, stir together the sugars, salt, flour, and spices.

    3

    Work in the cold butter until the mixture is evenly crumbly, then stir in the chopped walnuts. Set aside.

    4

    To make the cake: In a large bowl or the bowl of a stand mixer, combine the flour, sugar, salt, and baking powder.

    5

    Cut the butter into small pieces and add to the bowl of dry ingredients. Beat at low speed until the mixture is sandy looking.

    6

    In a separate bowl, whisk together the egg, milk, extracts, and lemon zest. Add the liquid ingredients to the dry ingredients and mix until combined. Note: the batter will be very thick.

    7

    Using a spatula, carefully fold the blueberries into the batter

    8

    Spoon the batter into the prepared pan, gently spreading it evenly across the bottom.

    9

    Sprinkle the streusel topping over the batter, shaking the pan to distribute it evenly.

    10

    Bake the cake for 45 to 50 minutes, until it’s brown on top and a toothpick inserted into the center comes out clean.

    11

    Remove the cake from the oven and allow it to cool to room temperature, right in the pan, before serving.

    12

    Storage information: Store any leftover cake at room temperature, covered, for up to a week. Freeze for longer storage.

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