Name: Blueberry Breakfast Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour (approximately 9 ounces); 1/2 cup sugar; 2 teaspoons baking powder; 1 large egg (lightly beaten); 1/2 cup milk; 1/4 cup butter or margarine (softened, NOT melted); 1 teaspoon grated lemon peel; 2 cups fresh or frozen blueberries; 1/3 cup sugar; 1/4 cup all-purpose flour; 1/4 cup walnuts (finely chopped); 1/2 teaspoon ground cinnamon; 3 tablespoons cold butter or margarine; 1/2 cup powdered sugar; 2 tablespoons milk (more or less to get to drizzling consistency)

Jump to Recipe

When you wake up craving something warm, sweet, and bursting with fresh fruit, this Blueberry Breakfast Cake is the perfect answer. It’s like your favorite muffin and classic coffee cake got together for the best morning party, offering a tender crumb filled with juicy blueberries and topped with a crumbly walnut streusel that adds a delightful crunch. The hint of lemon peel brightens every bite, making this cake not only a feast for your taste buds but also a cheerful start to any day.

Blueberry Breakfast Cake Recipe - Recipe Image

Ingredients You’ll Need

This Blueberry Breakfast Cake calls for simple pantry essentials combined with fresh flavors that really shine. Each ingredient plays its part, from the tang of lemon peel to the buttery richness that creates a moist, tender cake texture. Let’s break down the essentials!

2 cups all-purpose flour: The foundation that gives the cake its structure and a soft crumb.
1/2 cup sugar: Adds just the right sweetness to balance the tart blueberries.
2 teaspoons baking powder: Ensures the cake rises beautifully and stays light.
1 large egg (lightly beaten): Binds the ingredients together while adding richness.
1/2 cup milk: Moistens the batter and keeps the crumb tender.
1/4 cup butter or margarine (softened, not melted): Contributes buttery flavor and soft texture.
1 teaspoon grated lemon peel: Adds a fresh, zesty brightness that complements the blueberries.
2 cups fresh or frozen blueberries: The star of the dish, bursting with juicy sweetness in every bite.
1/3 cup sugar (for topping): Sweetens the walnut streusel topping for a perfect crunch.
1/4 cup all-purpose flour (for topping): Helps create a crumbly texture for the streusel.
1/4 cup walnuts (finely chopped): Adds a nutty crunch to contrast the tender cake.
1/2 teaspoon ground cinnamon: Brings warmth and spice to the topping.
3 tablespoons cold butter or margarine (for topping): Needed to create the crumbly streusel topping.
1/2 cup powdered sugar (for drizzle): Forms a sweet glaze to finish off the cake.
2 tablespoons milk (for drizzle): Adjusted to create a smooth, drizzling consistency for the glaze.

How to Make Blueberry Breakfast Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F, which ensures it’s at just the right temperature for a perfect bake. Grease or spray a 9-inch square baking pan generously so your Blueberry Breakfast Cake won’t stick, making cleanup a breeze and the cake easy to slice.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the 2 cups of flour, 1/2 cup sugar, and 2 teaspoons baking powder until well combined. This evenly distributes the leavening and sweetness, setting the stage for a uniform rise and flavor throughout your cake. Next, cut the butter into small pieces to mix in soon.

Step 3: Combine Wet Ingredients and Form Batter

Add the lightly beaten egg, milk, softened butter, and lemon peel to the dry mixture. Mix just until the dry ingredients are moistened. Because the batter will be quite thick, you might find it easier to finish mixing with your hands, ensuring every bit of flour is incorporated without overworking the batter, which keeps the cake tender.

Step 4: Fold in the Blueberries

Gently fold in the blueberries. Since the batter is thick, this step takes a few minutes, but it’s worth it to evenly distribute all those juicy berries. The fresh or frozen blueberries will burst slightly in the oven, creating pockets of juicy sweetness that make this Blueberry Breakfast Cake unforgettable.

Step 5: Prepare and Add the Topping

For the delicious crumbly topping, combine the sugar, flour, walnuts, and cinnamon in a small bowl or mini food processor. Add the cold butter, pulsing or cutting it in with your fingers until the mixture turns crumbly. Avoid overprocessing so the topping keeps a perfect texture. Sprinkle this over the cake batter in the pan—this is what gives the cake its irresistible crunch.

Step 6: Bake to Perfection

Place the pan in your preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. This slow bake allows the cake to firm up while keeping a beautifully moist interior with a golden top that’s crispy from the topping.

Step 7: Add the Sweet Drizzle

Mix the powdered sugar and milk until you reach a smooth, drizzling consistency—feel free to adjust the milk by drops. Once the cake is out of the oven and slightly cooled, drizzle the glaze over the top and let it set. This final touch adds a delicate sweetness and a glossy finish that’s simply irresistible.

How to Serve Blueberry Breakfast Cake

Garnishes

Sprinkle a few fresh blueberries and a light dusting of powdered sugar on top just before serving to brighten up the presentation and give an extra burst of fresh flavor. A small mint leaf can add a lovely pop of green and a hint of freshness as well.

Side Dishes

This Blueberry Breakfast Cake pairs wonderfully with a simple cup of coffee or a glass of freshly squeezed orange juice. For a fuller brunch, consider serving it alongside scrambled eggs or creamy yogurt topped with honey and granola for texture contrasts and added protein.

Creative Ways to Present

Serve your Blueberry Breakfast Cake warm or at room temperature with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an indulgent breakfast or brunch treat. You can also slice it into smaller squares and serve it as a sweet afternoon snack accompanied by tea.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Blueberry Breakfast Cake tightly in plastic wrap or store it in an airtight container to keep it moist and flavorful. It will stay fresh on the countertop for 2 to 3 days or up to a week in the refrigerator.

Freezing

You can freeze this cake by wrapping it well in plastic and placing it in a freezer bag or container. Freeze for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator or at room temperature for a few hours.

Reheating

Warm slices in the microwave for about 15-20 seconds or place them in a low oven (around 300°F) for 10 minutes. This refreshes the texture and enhances the flavors, making your Blueberry Breakfast Cake taste freshly baked again.

FAQs

Can I use frozen blueberries for this Blueberry Breakfast Cake?

Absolutely! Frozen blueberries work just as well as fresh ones. Just be sure not to thaw them fully before folding them into the batter to avoid excess bleeding into the batter, which can affect the color.

What can I substitute for walnuts in the topping?

If you’re not a fan of walnuts or have allergies, try substituting with pecans, almonds, or even pumpkin seeds for a different but delicious crunch. You can also omit the nuts entirely if needed.

Is it possible to make this cake gluten-free?

Yes, by swapping the all-purpose flour with a gluten-free baking flour blend, you can make this dish gluten-free. Make sure your baking powder is also gluten-free. The texture might change slightly but will still be delicious.

How do I make sure my cake doesn’t turn out dry?

Be careful not to overmix the batter, and check your cake at the 40-minute mark by inserting a toothpick. Pull it out quickly to avoid overbaking. The softened butter and milk keep the cake moist and tender.

Can I add other fruits besides blueberries?

Definitely! This recipe is versatile and works well with raspberries, blackberries, or chopped strawberries. Just adjust the quantity to keep the same balance of moisture and texture in the batter.

Final Thoughts

Your kitchen is about to be filled with the inviting aroma of baked blueberries, warm cinnamon, and citrusy lemon peel. This Blueberry Breakfast Cake is the kind of recipe that feels like a loving hug on a plate, perfect for sharing with family or indulging in a quiet morning moment. Give it a try—you’ll soon understand why it quickly becomes a cherished favorite!

Blueberry Breakfast Cake Recipe

★★★★★

4.9 from 24 reviews

Author: anna
Total Time: 1 hour
Yield: 9 servings 1x
Diet: Vegetarian

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Description

A moist and flavorful Blueberry Breakfast Cake featuring fresh blueberries, a crumbly walnut topping with cinnamon, and a sweet powdered sugar drizzle. Perfect for a delightful morning treat or brunch, this cake combines a tender crumb with fresh fruit and a touch of citrus from lemon peel.

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and spray or grease a 9-inch square baking pan to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, and 2 teaspoons baking powder. Cut the softened butter into small pieces.
Combine wet ingredients: Add the lightly beaten egg, 1/2 cup milk, softened butter, and grated lemon peel to the dry ingredients. Mix just until the dry ingredients are moistened. The batter will be very thick; you may need to finish mixing by hand to incorporate all the flour evenly.
Fold in blueberries: Gently fold in 2 cups fresh or frozen blueberries into the thick batter, taking a few minutes to ensure they are evenly distributed. Spread the batter evenly into the prepared 9-inch square baking pan.
Prepare topping: In a mini food processor or a bowl, combine 1/3 cup sugar, 1/4 cup flour, 1/4 cup finely chopped walnuts, and 1/2 teaspoon ground cinnamon. Add 3 tablespoons cold butter and pulse or cut in with fingers until the mixture becomes crumbly but not over-processed. Sprinkle this crumbly topping evenly over the batter in the pan.
Bake the cake: Place the pan in the oven and bake at 350°F for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
Make the drizzle: Combine 1/2 cup powdered sugar and 2 tablespoons milk in a small bowl. If the mixture is too thick, add additional milk a few drops at a time until it reaches a drizzling consistency. Drizzle this over the top of the warm cake and let it sit until the sugar solidifies.

Notes

For best results, use fresh blueberries when in season, or frozen ones thawed and drained well.
Do not melt the butter for the batter or topping; softened or cold butter helps create the right texture.
Feel free to substitute walnuts with pecans or almonds for a different nutty flavor.
This cake is best enjoyed the same day but can be stored at room temperature wrapped tightly for up to 2 days.
The lemon peel adds a nice citrus aroma—don’t skip it!

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American