These bakery-style treats are fully loaded—from the moist cake to a creamy drizzle on top that will remind you of a streusel. There’s enough here to serve at brunch with a group, or make it for yourself and have a slice for breakfast all week long.
Hands-on time: 15 minutes
Cook time: 20 minutes
PER SERVING
CALORIES: 266 | FAT: 10g | SODIUM: 228mg | CARBOHYDRATES: 39g | FIBER: 1g | SUGAR: 25g | PROTEIN: 4g
Serves 12
- 10 tablespoons salted butter, melted, divided
- ¾ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup whole milk
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1 ½ cups plus 2 tablespoons all-purpose flour, divided
- 1 cup blueberries
- ⅓ cup granulated sugar
- ½ cup confectioners’ sugar
- 1 tablespoon lemon juice
1. Preheat air fryer to 320°F. Spray two 6" round cake pans with cooking spray.
2. In a large bowl, use an electric hand mixer to mix 6 tablespoons butter and brown sugar until fluffy, about 2 minutes.
3. Add vanilla and eggs, then mix until well combined. Pour in milk and mix until smooth. Add salt, baking powder, lemon zest, and 1 ½ cups flour and mix until smooth. Fold in blueberries.
4. Pour equal amounts batter in prepared pans.
5. To make the crumb topping, combine remaining 4 tablespoons butter, remaining 2 tablespoons flour, and granulated sugar in a small bowl. Use a fork to mix until a wet sand-like consistency forms. There should be a mixture of smaller pieces and some larger dime-sized pieces for an extra-crunchy topping.
6. Sprinkle equal amounts crumb topping on batter, pressing down gently.
7. Place pans into air fryer basket, working in batches as needed. Bake 20 minutes or until topping is browned and a toothpick inserted into the center comes out clean. Let cool for 5 minutes.
8. To make the drizzle, whisk together confectioners’ sugar and lemon juice until smooth. Pour over cakes. Serve warm.
