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.

Ingredients

Scale

Cake Batter

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

Topping

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

Drizzle

1/2 cup powdered sugar
2 tablespoons milk (more or less to get to drizzling consistency)

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

Nutrition

Serving Size: 1 slice (1/9 of cake)
Calories: 320
Sugar: 27g
Sodium: 150mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0.2g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

Keywords: blueberry breakfast cake, blueberry cake, breakfast cake, brunch cake, crumb topping, blueberry dessert, easy breakfast recipe