Blueberry Breakfast Cake

There’s something magical about waking up to the smell of a freshly baked breakfast cake wafting through your home. If you’re searching for the perfect morning treat, look no further than this Blueberry Breakfast Cake. Overflowing with juicy blueberries, crowned with a buttery walnut topping, and optionally finished with a sweet drizzle, this cake is comfort in every bite.

Whether you call it a coffee cake, a blueberry buckle, or simply your new favorite breakfast, this recipe delivers on flavor, texture, and that irresistible homemade charm. It’s perfect for weekend brunches, holiday breakfasts, or even just a midweek pick-me-up with your morning coffee.

This cake has a long-standing appeal because it’s not only delicious but also approachable. Even beginner bakers can follow this recipe and come away with a tender, fruity, and slightly crumbly breakfast masterpiece. By the end of this guide, you’ll know exactly how to make it, store it, and even customize it to suit your tastes.

Why You’ll Love This Blueberry Breakfast Cake

• Loaded with Blueberries: Every bite bursts with sweet, juicy berries.
• Buttery Crumb Topping: Adds texture and a delightful crunch.
• Simple Ingredients: Most are staples you likely already have in your kitchen.
• Quick Prep: Ready in just over an hour, including baking.
• Versatile: Perfect for breakfast, brunch, or a light dessert.
• Customizable: Add a drizzle, nuts, or fresh fruit for extra flair.

Ingredients for Blueberry Breakfast Cake

This recipe makes 16 pieces and requires a 9-inch square baking pan. It’s important to measure ingredients carefully, especially flour, using the “scoop and sweep” method, to ensure the cake isn’t dry.

Cake Ingredients

• 2 cups all-purpose flour (approx. 9 ounces)
• ½ cup sugar
• 2 teaspoons baking powder
• 1 large egg, lightly beaten
• ½ cup milk
• ¼ cup butter or margarine, softened (NOT melted)
• 1 teaspoon grated lemon peel
• 2 cups fresh or frozen blueberries

Topping Ingredients

• ⅓ cup sugar
• ¼ cup all-purpose flour
• ¼ cup walnuts, finely chopped
• ½ teaspoon ground cinnamon
• 3 tablespoons cold butter or margarine

Optional Drizzle

• ½ cup powdered sugar
• 2 tablespoons milk (adjust for drizzling consistency)

Equipment Needed

To make this blueberry breakfast cake perfectly, gather the following:

• 9-inch square baking pan
• Large mixing bowl
• Mini food processor (optional, for topping)
• Whisk or fork
• Rubber spatula
• Measuring cups and spoons
• Oven thermometer (optional, for perfect baking)

Step-by-Step Instructions

Step 1: Preheat Oven & Prepare Pan

Preheat your oven to 350°F (175°C). Grease or spray your 9-inch square baking pan to prevent sticking.

Tip: For easy cleanup, line the pan with parchment paper, leaving a small overhang for lifting the cake later.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together:

• 2 cups all-purpose flour
• ½ cup sugar
• 2 teaspoons baking powder

Cut the ¼ cup softened butter into small pieces. This ensures even mixing later.

Step 3: Combine Wet Ingredients

Add to the dry mixture:

• 1 large egg, lightly beaten
• ½ cup milk
• ¼ cup butter or margarine (softened)
• 1 teaspoon grated lemon peel

Mix just until the dry ingredients are moistened. Because the batter is very thick, you may need to finish mixing with your hands to ensure all flour is incorporated.

Tip: Avoid overmixing; too much handling can make the cake tough.

Step 4: Fold in Blueberries

Gently fold in 2 cups of fresh or frozen blueberries. This may take a few minutes because the batter is thick. Spread the batter evenly into your greased 9-inch square pan.

Tip: If using frozen blueberries, do not thaw—they hold their shape better in the batter.

Step 5: Prepare the Topping

Combine:

• ⅓ cup sugar
• ¼ cup all-purpose flour
• ¼ cup finely chopped walnuts
• ½ teaspoon ground cinnamon

In a mini food processor, pulse in 3 tablespoons cold butter until the mixture is crumbly. If doing by hand, cut the butter into the mixture with your fingers or a pastry cutter. Avoid overprocessing.

Sprinkle this crumbly topping evenly over the cake batter.

Tip: Using your fingers allows you to feel the texture and prevents overmixing.

Step 6: Bake the Cake

Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Expert Tip: Oven temperatures vary; start checking at 40 minutes. The topping should be golden brown, and the cake should spring back slightly when touched.

Step 7: Optional Drizzle

For a sweet finish, combine:

• ½ cup powdered sugar
• 2 tablespoons milk (adjust for desired consistency)

Drizzle over the cooled cake and allow it to set.

Tip: Start with 2 tablespoons of milk and add a few drops at a time if needed to reach the perfect drizzle.

Tips & Tricks for Perfect Blueberry Breakfast Cake

• Measure Flour Correctly: Use the “scoop and sweep” method to avoid a dense cake.
• Thick Batter: Expect it—this is normal. Spreadable, not pourable.
• Even Baking: Use a middle rack in the oven to ensure even heat distribution.
• Prevent Sinking Blueberries: Toss berries lightly in flour before folding in.
• Make Ahead: Prepare the topping in advance and store in the fridge until baking.

Variations

• Lemon Poppy Seed: Add 1 tablespoon poppy seeds to the batter for a citrusy crunch.
• Chocolate Chip Blueberry: Mix in ½ cup chocolate chips with the blueberries.
• Gluten-Free: Use a gluten-free flour blend, and the cake will be just as tender.
• Vegan Option: Replace egg with flax egg and use plant-based milk and margarine.
• Mixed Berry: Combine blueberries with raspberries or blackberries for a colorful twist.

Flavor Profile

• Taste: Sweet but not overly sugary, with tart bursts from blueberries and subtle citrus from lemon peel.
• Texture: Soft and tender inside, slightly crumbly on top with a nutty crunch.
• Aroma: Warm, buttery, and nutty, with hints of cinnamon and lemon.

Serving Suggestions

• Serve slightly warm with a cup of coffee or tea.
• Add fresh berries or sliced fruit on the side.
• Spread a thin layer of cream cheese or yogurt for extra richness.
• Slice into squares and serve as a brunch buffet item.

Storage & Make-Ahead Tips

• Store at room temperature in an airtight container for up to 3 days.
• Refrigerate for up to 1 week.
• Freeze individual slices for up to 2 months; thaw overnight in the fridge.
• Optional: Drizzle with glaze just before serving if storing in advance.

Nutrition Information (Per Slice)

Nutrient	Amount
Calories	194
Carbohydrates	31 g
Protein	2 g
Fat	6 g
Saturated Fat	3 g
Cholesterol	25 mg
Sodium	53 mg
Potassium	107 mg
Fiber	1 g
Sugar	16 g
Vitamin A	200 IU
Vitamin C	2 mg
Calcium	42 mg
Iron	1 mg

Frequently Asked Questions

Can I double the recipe?
Yes! Doubling works perfectly in a 13×9-inch pan. Begin checking for doneness around 40 minutes.

Can I use frozen blueberries?
Absolutely! Add them directly to the batter without thawing to prevent them from bleeding.

How do I prevent the cake from being soggy?
Avoid overmixing the batter, measure flour carefully, and bake until a toothpick comes out clean.

Can I skip the drizzle?
Yes, it’s optional. The cake is delicious on its own or with just the crumb topping.

How should I store leftovers?
Cover at room temperature for up to 3 days or refrigerate for up to a week. Freeze slices for longer storage.

Conclusion

This Blueberry Breakfast Cake is a crowd-pleaser that balances sweetness, fruitiness, and buttery nutty crunch. It’s approachable for beginners yet impressive enough for brunch with friends or family gatherings. With a thick, spreadable batter, juicy blueberries, and a crumb topping, it’s a breakfast that feels both indulgent and comforting.

The optional drizzle adds a final touch of sweetness, making it perfect for a weekend treat or even a light dessert. Its versatility, ease, and incredible flavor make it a must-have in your breakfast repertoire.

So grab your ingredients, preheat the oven, and fill your home with the irresistible aroma of blueberry goodness. Slice it generously, serve warm, and watch everyone’s faces light up with delight. This cake is proof that breakfast can truly be extraordinary!

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