Recipes Ideas

Category: CAKES

  • Overnight Cinnamon Roll Casserole

    (Easy Make-Ahead Breakfast Bake)

    This Overnight Cinnamon Roll Casserole is the ultimate cozy breakfast treat — soft cinnamon rolls baked in a rich, creamy custard with warm cinnamon flavor and a sweet glaze. Prepare it the night before and simply bake in the morning for an effortless holiday breakfast, brunch, or weekend treat!

    Ingredients

    For the Casserole:

    • 2 cans refrigerated cinnamon rolls (12–16 oz each)
    • 6 large eggs
    • 1 cup heavy cream
    • ½ cup whole milk
    • ½ cup maple syrup or brown sugar
    • 2 teaspoons vanilla extract
    • 2 teaspoons ground cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon salt
    • 4 tablespoons butter, melted

    Cream Cheese Glaze:

    • 4 ounces cream cheese, softened
    • ½ cup powdered sugar
    • 2–3 tablespoons milk
    • 1 teaspoon vanilla extract

    (Or use the icing that comes with the cinnamon rolls.)

    Optional Additions:

    • Chopped pecans 🥜
    • Walnuts
    • Fresh berries 🍓
    • Raisins
    • Caramel drizzle
    • Chocolate chips 🍫
    • Apple pieces 🍎

    Instructions

    Step 1: Prepare the Cinnamon Rolls

    Grease a 9×13-inch baking dish.

    Cut cinnamon rolls into quarters.

    Place pieces evenly in the baking dish.

    Save the icing for later.

    Step 2: Make the Custard Mixture

    In a bowl whisk together:

    • Eggs
    • Heavy cream
    • Milk
    • Maple syrup or brown sugar
    • Vanilla
    • Cinnamon
    • Nutmeg
    • Salt
    • Melted butter

    Pour evenly over cinnamon roll pieces.

    Step 3: Refrigerate Overnight

    Cover and refrigerate:

    8 hours or overnight

    This allows the cinnamon rolls to soak up the creamy mixture.

    Step 4: Bake

    Preheat oven to:

    350°F (175°C)

    Remove casserole from refrigerator.

    Bake uncovered:

    35–45 minutes

    until golden brown and set.

    Step 5: Add Glaze & Serve

    Warm the cream cheese glaze slightly.

    Drizzle over the warm casserole.

    Serve immediately!

    Extra Tips & Secrets ✨

    ✅ Let it soak overnight for the best soft, custardy texture.

    ✅ Don’t overbake — the center should stay tender and moist.

    ✅ Add pecans for a classic Southern touch.

    ✅ Warm the glaze before drizzling for the perfect finish.

    Delicious Variations

    🍎 Apple Cinnamon Roll Casserole

    Add:

    • Diced apples
    • Caramel sauce

    🥓 Maple Bacon Cinnamon Roll Casserole

    Add:

    • Crispy bacon
    • Maple drizzle

    🍓 Strawberry Cream Cheese Casserole

    Add:

    • Fresh strawberries
    • Extra cream cheese

    🍌 Banana Nut Cinnamon Roll Casserole

    Add:

    • Sliced bananas
    • Walnuts

    🎃 Pumpkin Spice Version

    Add:

    • Pumpkin puree
    • Pumpkin spice seasoning

    Serving Ideas

    Serve with:

    ☕ Coffee
    🥛 Cold milk
    🍓 Fresh fruit
    🥓 Breakfast sausage
    🍳 Scrambled eggs
    🍯 Extra maple syrup

    Storage

    Refrigerator:
    Store covered for up to 4 days.

    Freezer:
    Freeze baked portions for up to 2 months.

    Reheating:
    Warm individual servings in the microwave or oven.

    Nutrition Facts (Approximate)

    Per serving (1 of 12 servings):

    • Calories: 350–500 kcal
    • Protein: 8–10 g
    • Carbohydrates: 50–65 g
    • Fat: 15–25 g

    Frequently Asked Questions (Q&A)

    Q: Can I make this the same day?
    A: Yes! Let it sit at least 30–60 minutes before baking.

    Q: Can I use homemade cinnamon rolls?
    A: Absolutely — homemade rolls make it even more special.

    Q: Why is my casserole soggy?
    A: It may need a few more minutes of baking time to fully set.

    Q: Can I prepare it more than one day ahead?
    A: It’s best within 24 hours for the freshest texture.

    Q: Can I add nuts?
    A: Yes! Pecans or walnuts add great crunch and flavor.

    Social Media Caption Ideas ❤️

    Option 1:
    “Made this Overnight Cinnamon Roll Casserole and it was breakfast heaven! 🍥✨ Soft cinnamon rolls baked in a sweet, creamy custard and topped with a dreamy glaze.”

    Option 2:
    “Wake up to the smell of cinnamon rolls without the morning work! 😍 This overnight casserole is the perfect holiday breakfast treat.”

    Option 3:
    “The easiest breakfast casserole you’ll ever make! 🍥❤️ Prep it the night before and enjoy a warm, sweet cinnamon roll breakfast in the morning.”

    🍥✨ Overnight Cinnamon Roll Casserole is the perfect make-ahead breakfast — warm, sweet, creamy, and guaranteed to make any morning feel special! ❤️

  • Mile High Pound Cake Towering Bliss

    (Classic Tall & Rich Homemade Pound Cake)

    This Mile High Pound Cake is a show-stopping dessert with a tall, golden crust, buttery flavor, and a dense yet tender crumb. Inspired by traditional Southern pound cakes, this towering cake is perfect for holidays, celebrations, family gatherings, or whenever you want an unforgettable homemade dessert.

    Ingredients

    For the Pound Cake:

    • 3 cups all-purpose flour
    • 3 cups granulated sugar
    • 1½ cups unsalted butter, softened
    • 6 large eggs, room temperature
    • 1 cup whole milk
    • 2 teaspoons vanilla extract
    • ½ teaspoon almond extract (optional)
    • 1 teaspoon baking powder
    • ½ teaspoon salt

    Optional Additions:

    • 1 tablespoon lemon zest 🍋
    • 1 cup chopped pecans
    • 1 cup chocolate chips
    • Fresh berries
    • Cream cheese glaze
    • Caramel drizzle

    Instructions

    Step 1: Prepare the Pan

    Preheat oven to:

    325°F (165°C)

    Grease and flour a large bundt pan or tube pan.

    Step 2: Cream Butter & Sugar

    In a large bowl beat:

    • Butter
    • Sugar

    for:

    5–7 minutes

    until light, fluffy, and pale.

    This step creates the cake’s signature texture.

    Step 3: Add Eggs

    Add eggs one at a time.

    Mix well after each addition.

    Add:

    • Vanilla extract
    • Almond extract

    Step 4: Add Dry Ingredients

    Whisk together:

    • Flour
    • Baking powder
    • Salt

    Add flour mixture alternately with milk:

    1. Flour
    2. Milk
    3. Flour
    4. Milk
    5. Flour

    Mix just until combined.

    Step 5: Bake

    Pour batter into prepared pan.

    Bake:

    1 hour 20 minutes – 1 hour 40 minutes

    until a toothpick comes out clean.

    Step 6: Cool & Serve

    Let cake cool in pan:

    15 minutes

    Then turn onto a wire rack.

    Slice and serve.

    Extra Tips & Secrets ✨

    ✅ Room-temperature ingredients create a smoother batter.

    ✅ Cream the butter and sugar well for a lighter pound cake.

    ✅ Do not overmix after adding flour to keep the cake tender.

    ✅ Let the cake rest overnight — the flavor becomes even richer.

    Delicious Variations

    🍋 Lemon Pound Cake

    Add:

    • Lemon zest
    • Lemon glaze

    🍓 Strawberry Shortcake Pound Cake

    Top with:

    • Fresh strawberries
    • Whipped cream

    🍫 Chocolate Marble Pound Cake

    Add:

    • Cocoa swirl
    • Chocolate chips

    🥜 Southern Pecan Pound Cake

    Add:

    • Toasted pecans
    • Brown sugar glaze

    🍮 Caramel Pound Cake

    Finish with:

    • Homemade caramel sauce

    Serving Ideas

    Serve with:

    🍓 Fresh berries
    🍦 Vanilla ice cream
    ☕ Coffee
    🍯 Caramel sauce
    🥛 Cold milk
    🍫 Chocolate drizzle

    Storage

    Room Temperature:
    Keep covered for up to 4 days.

    Refrigerator:
    Store up to 1 week.

    Freezer:
    Freeze slices or whole cake for up to 3 months.

    Nutrition Facts (Approximate)

    Per slice (1 of 12 slices):

    • Calories: 450–600 kcal
    • Protein: 6–8 g
    • Carbohydrates: 60–75 g
    • Fat: 22–30 g

    Frequently Asked Questions (Q&A)

    Q: Why is my pound cake not tall?
    A: Make sure your baking powder is fresh and that you properly cream the butter and sugar.

    Q: Why did my cake crack on top?
    A: A crack is actually traditional for pound cakes and happens as the cake rises.

    Q: Can I use cake flour?
    A: Yes, cake flour creates a softer texture.

    Q: How do I keep pound cake moist?
    A: Wrap it tightly after cooling and avoid overbaking.

    Q: Can I make this ahead?
    A: Yes! Pound cake often tastes even better the next day.

    Social Media Caption Ideas ❤️

    Option 1:
    “Made this Mile High Pound Cake and it was pure perfection! 🍰✨ Tall, buttery, golden, and rich — the kind of homemade cake everyone remembers.”

    Option 2:
    “A true Southern classic! 😍 This towering pound cake has the perfect buttery crumb and a flavor that gets better with every bite.”

    Option 3:
    “When you need a dessert that makes a statement… this Mile High Pound Cake delivers! 🍰🤎 Simple ingredients, incredible flavor.”

    🍰✨ Mile High Pound Cake Towering Bliss is the ultimate homemade classic — rich, buttery, golden, and tall enough to steal the spotlight at any table! ❤️

  • Southern Caramel Cake

    Southern Caramel Cake

    (Classic Old-Fashioned Southern Layer Cake)

    This Southern Caramel Cake is a true classic — soft buttery cake layers covered with a rich homemade caramel icing. The smooth, golden caramel frosting melts into every bite, making it the perfect dessert for holidays, birthdays, Sunday dinners, and special gatherings.

    Ingredients

    For the Cake:

    • 3 cups all-purpose flour
    • 2 cups sugar
    • 1 cup butter, softened
    • 4 large eggs
    • 1 cup whole milk
    • 2 teaspoons vanilla extract
    • 2½ teaspoons baking powder
    • ½ teaspoon salt

    For the Southern Caramel Icing:

    • 2 cups brown sugar
    • 1 cup granulated sugar
    • 1 cup butter
    • 1 cup evaporated milk
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt

    Instructions

    Step 1: Prepare the Cake

    Preheat oven to:

    350°F (175°C)

    Grease and flour:

    • Three 8-inch round cake pans

    In a bowl combine:

    • Flour
    • Baking powder
    • Salt

    Set aside.

    Step 2: Cream Butter & Sugar

    Beat together:

    • Butter
    • Sugar

    for 3–5 minutes until light and fluffy.

    Add eggs one at a time.

    Mix in:

    • Vanilla

    Step 3: Add Dry Ingredients

    Alternate adding:

    • Flour mixture
    • Milk

    Mix until just combined.

    Divide batter evenly between pans.

    Bake:

    25–30 minutes

    until a toothpick comes out clean.

    Cool completely.

    Step 4: Make the Caramel Icing

    In a saucepan combine:

    • Brown sugar
    • Granulated sugar
    • Butter
    • Evaporated milk
    • Salt

    Cook over medium heat, stirring constantly.

    Bring to a gentle boil.

    Cook until thickened:

    8–12 minutes

    Remove from heat.

    Add:

    • Vanilla

    Beat icing until it becomes smooth and spreadable.

    Step 5: Assemble the Cake

    Place first cake layer on a plate.

    Spread caramel icing over the top.

    Repeat with remaining layers.

    Cover the entire cake with caramel frosting.

    Let sit for a few hours so the caramel sets.

    Extra Tips & Secrets ✨

    ✅ Use room-temperature ingredients for a softer cake.

    ✅ Cook caramel slowly to prevent burning.

    ✅ Spread icing while warm — it thickens as it cools.

    ✅ Let the cake rest overnight for the best caramel flavor.

    Delicious Variations

    🍫 Chocolate Caramel Cake

    Add:

    • Chocolate cake layers
    • Sea salt caramel drizzle

    🥜 Pecan Caramel Cake

    Add:

    • Toasted pecans
    • Pecan topping

    🧂 Salted Caramel Cake

    Add:

    • Flaky sea salt on top

    🍌 Banana Caramel Cake

    Add:

    • Banana cake layers
    • Caramel frosting

    🍎 Apple Caramel Cake

    Add:

    • Cinnamon apples
    • Caramel filling

    Serving Ideas

    Serve with:

    ☕ Coffee
    🍵 Sweet tea
    🍨 Vanilla ice cream
    🥛 Cold milk
    🍓 Fresh berries

    Storage

    Room Temperature:
    Keep covered for up to 3 days.

    Refrigerator:
    Store up to 5 days.

    Freezer:
    Freeze cake layers or slices for up to 3 months.

    Nutrition Facts (Approximate)

    Per slice:

    • Calories: 550–700 kcal
    • Protein: 5–7 g
    • Carbohydrates: 75–90 g
    • Fat: 25–35 g

    Frequently Asked Questions (Q&A)

    Q: Why is my caramel icing grainy?
    A: The sugar may have crystallized. Cook slowly and stir constantly for a smooth texture.

    Q: Can I make the caramel ahead?
    A: Yes, gently warm it before spreading.

    Q: What makes Southern caramel cake special?
    A: The homemade cooked caramel frosting that soaks into the buttery cake layers.

    Q: Can I use a boxed cake mix?
    A: Yes, but homemade butter cake gives the most traditional flavor.

    Q: How do I get smooth caramel frosting?
    A: Beat the icing as it cools until it becomes creamy and easy to spread.

    Social Media Caption Ideas ❤️

    Option 1:
    “Made this Southern Caramel Cake and it was pure perfection! 🍰🤎 Soft buttery layers covered in rich homemade caramel icing — an old-fashioned dessert everyone loves!”

    Option 2:
    “Nothing compares to a homemade Southern caramel cake! 😍 Sweet, buttery, rich, and covered in the most delicious caramel frosting.”

    Option 3:
    “A true Southern classic! 🍰✨ This caramel cake is the kind of dessert that brings everyone back for another slice.”

    🍰🤎 Southern Caramel Cake is a timeless dessert with tender cake layers and rich caramel frosting — a sweet tradition that belongs at every special gathering! ❤️

  • Tennessee Peach Pudding

    Tennessee Peach Pudding

    A classic Southern dessert, Tennessee Peach Pudding is a warm, buttery peach cobbler–style pudding with juicy peaches baked into a soft cake-like batter and finished with a sweet syrup.

    Ingredients

    Peach Filling

    • 6–8 fresh peaches, peeled and sliced (about 6 cups)
      (or 2 cans of sliced peaches, drained)
    • ½ cup granulated sugar
    • 2 tablespoons lemon juice
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg (optional)

    Pudding Batter

    • 1 cup all-purpose flour
    • 1 cup granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup milk
    • ½ cup unsalted butter, melted
    • 1 teaspoon vanilla extract

    Sweet Sauce (Optional but traditional)

    • 1 cup sugar
    • 1 cup boiling water
    • ¼ cup butter
    • 1 teaspoon vanilla extract

    Instructions

    1. Prepare the peaches
      • Preheat oven to 350°F (175°C).
      • In a bowl, mix sliced peaches with sugar, lemon juice, vanilla, cinnamon, and nutmeg.
      • Let them sit for about 15 minutes to release their juices.
    2. Make the batter
      • In a mixing bowl, combine flour, sugar, baking powder, and salt.
      • Stir in milk, melted butter, and vanilla until smooth.
      • Do not overmix; a few small lumps are fine.
    3. Assemble
      • Grease a 9×13-inch baking dish.
      • Pour the batter into the dish.
      • Spoon the peaches and their juices evenly over the batter.
      • Do not stir — the batter will rise around the peaches as it bakes.
    4. Bake
      • Bake for 45–55 minutes, until golden brown and the center is set.
    5. Make the sauce (optional)
      • Combine sugar, boiling water, butter, and vanilla.
      • Stir until the sugar dissolves.
      • Pour over the hot pudding after it comes out of the oven.
    6. Serve
      • Let cool for 10–15 minutes.
      • Serve warm with:
        • vanilla ice cream 🍨
        • whipped cream
        • a drizzle of caramel sauce

    Tips

    • For the best flavor, use ripe summer peaches.
    • A mix of peaches and a handful of blueberries is a popular Southern variation.
    • It tastes even better the next day after the flavors settle.
  • Strawberry Shortcake Icebox Cake

    Strawberry Shortcake Icebox Cake

    This Strawberry Shortcake Icebox Cake is a no-bake dessert made with layers of buttery cookies, fresh strawberries, and fluffy whipped cream. After chilling, the cookies soften into a cake-like texture while the strawberry flavor spreads through every layer.

    Ingredients (Serves 8–10)

    Strawberry Filling:

    • 4 cups fresh strawberries, sliced
    • ¼ cup granulated sugar
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract

    Whipped Cream:

    • 3 cups heavy whipping cream, cold
    • ¾ cup powdered sugar
    • 2 teaspoons vanilla extract
    • Pinch of salt

    Cake Layers:

    • 2 packages (about 14 oz / 400 g each) shortbread cookies, graham crackers, or vanilla wafer cookies
    • ½ cup strawberry jam (optional, for extra strawberry flavor)

    Instructions

    1. Prepare the strawberries

    1. Add sliced strawberries, sugar, lemon juice, and vanilla to a bowl.
    2. Stir gently and let sit for 20–30 minutes until they release some juices.

    2. Make the whipped cream

    1. Beat cold heavy cream with powdered sugar, vanilla, and salt.
    2. Whip until stiff peaks form.
    3. Keep chilled until assembling.

    3. Assemble the icebox cake

    Use a 9×13-inch baking dish:

    1. Spread a thin layer of whipped cream on the bottom.
    2. Add a layer of cookies.
    3. Spread whipped cream over the cookies.
    4. Add a layer of strawberries.
    5. Repeat layers:
      • Cookies
      • Whipped cream
      • Strawberries

    Finish with a thick layer of whipped cream and decorate with extra strawberries.

    (Optional: Add small spoonfuls of strawberry jam between layers for a stronger strawberry flavor.)

    4. Chill

    Cover and refrigerate for at least:

    • 6 hours (minimum)
    • Overnight is best

    The cookies will soften and create a texture similar to a strawberry shortcake.

    Serving Tips:

    • Top with fresh strawberries and cookie crumbs before serving.
    • Add white chocolate shavings for a bakery-style finish.
    • For a richer version, mix 4 oz (115 g) softened cream cheese into the whipped cream before layering.

    Storage:

    Keep covered in the refrigerator for up to 3 days.

  • Boston Cream Pie Cheesecake

    Boston Cream Pie Cheesecake

    Ingredients

    Crust

    • 2 cups (200 g) graham cracker crumbs
    • 7 tbsp (100 g) melted butter

    Cheesecake Filling

    • 24 oz (680 g) cream cheese, softened
    • 1 cup (200 g) granulated sugar
    • 3 large eggs
    • ¾ cup (180 ml) heavy cream
    • 1 tsp vanilla extract

    Vanilla Pastry Cream

    • 2 cups (480 ml) whole milk
    • 4 egg yolks
    • ½ cup (100 g) granulated sugar
    • ¼ cup (30 g) cornstarch
    • 1 tsp vanilla extract

    Chocolate Ganache

    • 7 oz (200 g) dark chocolate, finely chopped
    • ¾ cup (180 ml) heavy cream

    Instructions

    1. Make the Crust

    1. Preheat the oven to 325°F (160°C).
    2. Mix the graham cracker crumbs and melted butter.
    3. Press firmly into the bottom of a 9-inch (23 cm) springform pan.
    4. Chill while preparing the filling.

    2. Make the Cheesecake

    1. Beat the cream cheese and sugar until smooth.
    2. Add the eggs one at a time, mixing on low speed.
    3. Mix in the heavy cream and vanilla.
    4. Pour the batter over the crust.
    5. Bake for 55–65 minutes, until the edges are set but the center still slightly jiggles.
    6. Cool completely, then refrigerate for at least 4 hours.

    3. Make the Pastry Cream

    1. Heat the milk in a saucepan until steaming.
    2. In a bowl, whisk together the egg yolks, sugar, and cornstarch.
    3. Slowly whisk the hot milk into the egg mixture.
    4. Return everything to the saucepan and cook over medium heat, stirring constantly, until thick.
    5. Remove from heat, stir in the vanilla, and cool completely.

    4. Assemble

    1. Spread the cooled pastry cream evenly over the chilled cheesecake.
    2. Heat the heavy cream for the ganache until just simmering.
    3. Pour it over the chopped chocolate and let sit for 2 minutes.
    4. Stir until smooth and glossy.
    5. Pour the ganache over the pastry cream and spread evenly.
    6. Refrigerate for at least 2 more hours before serving.

    Yield

    Serves 10–12.

    For the best flavor and texture, make it a day ahead and let it chill overnight.

  • German Chocolate Cake

    German Chocolate Cake

    For the Chocolate Cake:
    2 eggs
    2 cups sugar
    5 ounces unsweetened Greek yogurt (or dairy-free Greek yogurt)
    2 teaspoons pure vanilla extract
    1/2 cup vegetable oil
    1 teaspoon espresso powder
    2 cups all-purpose flour (or 1:1 gluten-free flour)
    1 cup cocoa powder
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons baking soda
    1 teaspoon kosher salt
    1 cup freshly brewed coffee
    For the German Chocolate Frosting:
    1 cup evaporated milk (or dairy-free evaporated milk)
    1 cup packed brown sugar
    1 teaspoon vanilla extract
    1/2 cup unsalted butter

    3 egg yolks
    2 cups pecans (chopped)
    1 cup sweetened coconut flakes
    For the Chocolate Buttercream Frosting:
    1 1/2 cups butter (room-temperature; or dairy-free butter)
    5 cups powdered sugar
    1 teaspoon vanilla extract
    1/2 cup milk (or oat milk)
    1 teaspoon espresso powder
    1 cup unsweetend cocoa

    Instructions

    Make the Chocolate Cake:

    Preheat your oven to 325°F. Spray two 8-inch round cake pans with nonstick baking spray and set aside.
    Add the eggs and sugar to a bowl and mix on high for 2 minutes until light and frothy.
    Mix in the yogurt, vanilla, oil, and espresso powder and mix to combine.
    Add in all of the dry ingredients and mix until just combined. Do not over mix.
    Add in the coffee and mix to just combine.
    Divide the batter between the two prepared cake pans.
    Bake for 35-45 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
    Make the German Chocolate Frosting:

    Add the egg yolks, sugar, evaporated milk, and butter to a saucepan over medium heat.
    Continuously stir for 8-10 minutes. It will reduce slightly and become a caramel color.
    Once it is a caramel color add in the vanilla.
    Remove from the heat and allow to cool.
    Once cooled stir in the pecans and coconut.
    Make the Chocolate Buttercream:
    Add all of the ingredients to a bowl and mix until smooth and creamy.
    Build the German Chocolate Cake:
    Spread half of the German Chocolate frosting on top of the first cake.
    Stack the second cake on top.

    Spread the remaining German Chocolate Frosting on top of the second cake.
    Frost the sides with the German Chocolate Buttercream. Slice and enjoy!

    Notes
    The cake can be made 1-2 days in advance and stored covered in the fridge. Frost just before it’s time to serve.
    In baked goods, use a dairy-free butter that is either vegetable or olive oil-based. Coconut oil butter substitutes may not produce ideal results.

  • Blueberry Breakfast Cake

    Blueberry Breakfast Cake

    Ingredients

    Cake:

    2 cups flour
    ½ cup sugar
    2 tsp baking powder
    1 egg
    ½ cup milk
    ¼ cup softened butter
    1 tsp lemon zest
    2 cups blueberries

    Topping:

    ⅓ cup sugar
    ¼ cup flour
    ¼ cup chopped walnuts or hazelnuts
    ½ tsp cinnamon
    3 tbsp cold butter

    Glaze (optional):

    ½ cup powdered sugar
    2 tbsp milk

    Method

    Preheat oven to 350°F and grease a 9-inch square pan.
    In a bowl, mix flour, sugar, and baking powder. Cut in softened butter.
    Add egg, milk, and lemon zest. Mix until thick and dough-like.
    Gently fold in blueberries. Spread into pan.
    For topping, combine all ingredients and mix until crumbly. Sprinkle on batter.
    Bake 40–45 minutes. Cool slightly.
    Mix glaze and drizzle over cake if using.

    Notes

    Don’t overmix. The batter should be thick but just combined.
    Use the right butter texture. It should be soft enough to dent but not melted.
    Measure your flour properly. Too much flour = dry cake. Use the scoop-and-sweep method.
    Freeze-friendly: Wrap well and freeze for up to 3 months. Thaw at room temp and enjoy!