Blueberry Breakfast Cake
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 a drizzling consistency
Directions
- 1
Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.
- 2
In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated. the batter will be very thick.
- 3
Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan.
- 4
For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. I like to do this with my fingers so I can tell when it's ready by touch. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.
- 5
For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies.
Blueberry Breakfast Cake
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About this Recipe
Craving a delightful start to your day that feels both comforting and special? This Blueberry Breakfast Cake, whether you call it a coffee cake or a blueberry buckle, is brimming with juicy berries and promises a truly delicious experience.
Why This Recipe Works
What makes this recipe stand out is its generous embrace of blueberries—two full cups, ensuring every bite is bursting with fruity flavor. The addition of a rich crumb topping with walnuts and cinnamon, along with a bright lemon zest in the cake, creates layers of texture and taste that elevate it beyond a simple muffin. It’s a perfect balance of tender cake and sweet, plump berries.
What you'll discover is a wonderfully moist cake, tender beneath a sweet, crunchy streusel-like topping. The fresh or frozen blueberries bake into soft pockets of sweetness, complemented by a hint of citrus from the lemon peel that brightens the entire flavor profile. The simple powdered sugar glaze adds just the right touch of extra sweetness and a lovely finish, making it feel elegant yet approachable. This cake is designed to be a straightforward baking project, yielding impressive results without any fuss.
Customization & Variations
You have the flexibility to use either fresh or frozen blueberries for this recipe, making it accessible year-round. While walnuts add a delightful crunch to the topping, you can omit them if you prefer a nut-free option or substitute with pecans for a different flavor. The glaze consistency is easily adjusted; simply add more milk a tiny bit at a time until it drizzles smoothly.
This Blueberry Breakfast Cake is ideal for weekend brunches, a lovely companion to your morning coffee, or a sweet treat any time of day. Serve it warm for the most comforting experience, perhaps with an extra sprinkle of powdered sugar.