Blueberry breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, it’s overflowing with fresh blueberries and absolutely delicious. As I’ve said before and will always say again, I love having the addition of a little sweet treat to accompany my morning coffee.
It’s not an everyday thing, but when I do whip up a cake, roll or bun it makes breakfast seem so much better! It’s like when my kids ask for these gooey, soft homemade cinnamon rolls, it’s now between those and this blueberry breakfast cake I’m getting requests left and right for!
Why this recipe works
This recipe would be good with other fruits too, such as raspberries, sour cherries, blackberries, or cranberries in the fall. So no matter what fruit you decide on, definitely add this blueberry breakfast cake to your “to do” list!
If you decide to use cherries, add in a bit of almond extract. If using cranberries, I would add a few fall spices like nutmeg and cinnamon. If you use a tangy fruit like sour cherries or cranberries, you might want to add the glaze for added sweetness.
The crumb topping really is enough for this, but you can certainly add a pretty white drizzle on top. Either way, this coffee cake is amazing!
Important Tips Before Making Blueberry Breakfast Cake
There have been a few people that have said this recipe did not work for them. Without being in their kitchen with them, I can’t say specifically what went wrong, but I can definitely offer some suggestions here.
The number of people that have made this recipe with success, including myself on several occasions, far outweighs those that had trouble, so maybe we can pinpoint and address some of the things that may have caused problems.
Frequently Asked Questions
This mixture of ingredients does, in fact, form a very thick and sticky batter. So thick that some might think the measurements were wrong and may have added more butter or milk. I actually finish mixing this batter with my hands to incorporate the last of the flour! Yes, it’s that thick.‌
Please do not be tempted to adjust the ingredients. Patience is important here, take your time and mix until done then fold in the blueberries. That may take a little persuasion as well.
I think this is a common issue in the kitchen. Softened butter simply means it’s not rock hard from the refrigerator and should be soft enough for your finger to cause a slight indent. Your finger should NOT sink into the butter, that’s too soft.
When butter gets too soft, or worse is actually melted, it changes the chemical reaction that takes place when mixed with other ingredients. My suggestion is to remove the butter from the fridge first, then measure out all of your other ingredients, preheat the oven and grease your pan.
When you get to the step of adding the butter, cut it into small pieces and mix it in. Use your hands if you need to.
it’s so important to measure flour properly using the “scoop and sweep” method. Plunging a measuring cup into a bag of flour and lifting it out in one fell swoop will give you more flour than if measuring correctly.
In fact, I did a test and found that the difference for one cup of flour was half an ounce. That might not sound like a lot to you, but one properly measured cup of flour weighs approximately 4.5 ounces.
Two cups of improperly measured flour will yield an extra 1/4 cup of flour. That’s a considerable amount where baking is concerned, especially with a recipe like this that has such a thick batter already.
Scoop and Sweep – Place your measuring cup onto a piece of waxed paper. Stir the flour to aerate it and make it fluffy. “Scoop” flour out with a spoon and drop it into the measuring cup until the cup is overflowing. Use the flat edge of a knife or icing spatula to “sweep” the excess flour off the top leaving a perfectly level cup of flour.
This is the scoop and sweep method. By the way, the waxed paper is there to catch the extra flour so you can easily put it back into the bag. If you are still unsure, here’s a quick video and explanation of how to properly measure flour.
Glass vs metal pan – The photos in this post show that this cake was baked in a glass dish. The first time I made it I used a metal pan. Both will work, but glass takes longer to heat up, then when it does it gets very hot.
Metal pans are more consistent and I think they are much better for baking evenly. That said, I have successfully baked this in a glass pan.
Yes you can freeze this cake! First be sure that the cake has cooled completely. Wrapping the cake when it’s still warm can cause condensation. Next, wrap tightly in two layers of plastic wrap and then wrap in aluminum foil. Freeze for up to three months. To defrost, remove layers of aluminum foil and plastic wrap, and stand at room temperature for 2-3 hours.
Several of our readers have successfully made this in a 13×9 by doubling the recipe. Follow the baking instructions and check at 40 minutes.
I think that covers the questions that people have had. If you have any others, please leave them in the comments so I can address them!
Ingredients you will need
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- 2 cups all-purpose flour (approximately 9 ounces)
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 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
For the topping:
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup finely chopped walnuts (I used ground hazelnuts I had in the freezer)
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter or margarine
For the glaze: (optional)
- 1/2 cup powdered sugar
- 2 tablespoons of milk (more or less to get to a drizzling consistency)
For glaze, 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.
Helpful Kitchen Tools
- Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.
- 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.
- 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.
- For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and pulse, or cut in if doing by hand, until mixture is crumbly. Don’t over process. 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.
Note: I made mine the night before, covered it with foil and we enjoyed it the next morning, but this would make a great snack cake or dessert cake as well. Perfect!
I hope you all enjoy this absolutely satisfying blueberry breakfast cake! Do you love blueberries as much as I do? If so, you may want to check out this One-Pan, No-Bake Blueberry Cheesecake, YUM!
If you want something a little more “grab-n-go” try these Blueberry Breakfast Bars from All Day I Dream About Food.
Or how about this to die for Blueberry Cobbler, bursting at the seams with fresh blueberries! Blueberry fans will swoon over this decadent Blueberry Lush dessert! Or for other amazing fruity breakfast delights check out this Cranberry Streusel Coffee Cake, and last but certainly not least this delicious Raspberry Coffee Cake. Enjoy!
More Breakfast Recipes
- Sheet Pan Breakfast Pizza
- Breakfast Casserole with Hame and Cheese
- Ham and Broccoli Strata
- Tex-Mex Breakfast Bake
- Homemade Cinnamon Rolls
- Bread Pudding
- Cherry Cream Cheese Coffee Cake
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Blueberry Breakfast Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 cups all-purpose flour approximately 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
For the topping:
- â…“ cup sugar
- ¼ cup all-purpose flour
- ¼ cup walnuts finely chopped
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter or margarine
For the drizzle: (optional)
- ½ cup powdered sugar
- 2 tablespoons milk more or less to get to a drizzling consistency
Before You Begin
- This cake has a very thick batter that will have to be spread into the pan rather than poured. It’s also very important to make sure you are measuring your flour properly so that you don’t end up with more than you are supposed to. Always measure flour using the “scoop and sweep” method.
- Several of our readers have successfully made this in a 13×9 by doubling the recipe. Follow the baking instructions and check at 40 minutes.
Instructions
- Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.Â
- In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces.2 cups all-purpose flour, 1/2 cup sugar, 2 teaspoons baking powder
- 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.1 large egg, 1/2 cup milk, 1/4 cup butter or margarine, 1 teaspoon grated lemon peel
- 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.2 cups fresh or frozen blueberries
- For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and pulse, or cut in if doing by hand, until mixture is crumbly. Don't over process. I like to do this with my fingers so I can tell when it's ready by touch. Sprinkle over batter.1/3 cup sugar, 1/4 cup all-purpose flour, 1/4 cup walnuts, 1/2 teaspoon ground cinnamon, 3 tablespoons cold butter or margarine
- Bake at 350 degrees F for 40-45 minutes or until cake tests done.
- 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.1/2 cup powdered sugar, 2 tablespoons milk
Nutrition
This post was originally published on this blog on Jul 23, 2010.
Amanda Davis
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Rebecca Farley says
Worst buckle I made, very dense and hard to mix
Sue says
This was amazing! So moist and flavorful and not too sweet. I did not have lemon peel so I used orange instead. I also added sugar crystals to the crumb topping to give it a sllight crunch, since I did not add the nuts. I will be making this again!
Kimberly says
This came out PERFECT! I followed the instructions exactly and it was quite easy. It’s been requested for Christmas morning. I will make it again!
Catherine Meagher says
I had a little trouble with the topping. I mixed it in the mini processor, but it came out almost creamy, not crumbly. Did I over process it? Other than that, the cake is heavenly!!! I made it first in January and had to do it again!!
Amanda Davis says
Yes, sounds over processed, just pulse until crumbly. Glad you enjoyed it!
Kat says
Anyway to substitute the nuts for something else to accommodate a nut allergy
Amanda Davis says
You can leave them out
Connie says
I made this for boyfriend as he loves anything blueberry. I’m more of a savory person and don’t like walnuts, but didn’t substitute them since heck, I’m making this for him. I just finished my quality assurance piece and wow! What an absolutely delicious cake!! I especially love the texture of the crumble topping, mixed in with the summery blueberries, and that freshness from the lemon zest. I’ll be keeping some of this cake for myself :oD
Brenda Hedrick says
made this for my granddaughter I was so disappointed it was dry I even took it out of the oven 5 minutes before the suggested time
Amanda Davis says
I’m sorry you had a negative experience with our recipe. We have tested this recipe rigorously, multiple times, as have hundreds of our readers with great success. Sounds like you measured the flour incorrectly. Please refer to the post for proper measuring instructions.
Mary K says
I doubled the recipe and baked it in a 9×13. It’s delicious. I wanted to bring to work & have plenty to go around. Taste Tested and it didn’t disappoint. Tastes as good as it looks! ☆☆☆☆☆
LLL says
This batter is way too stiff and using frozen berries makes it worse,batter turned blue trying to incorporate it. I have made a lot of blueberry cakes through the years and none were this big of a mess. Baked it anyway as of all the ingredients used…won’t recommend this recipe
Amanda Davis says
Sounds like you may not have measured the flour correctly. Please refer to the blog post, there are photos and instructions for how to correctly measure flour so you don’t get too much. Also, watch the video. If yours was THAT thick you may have misread something or done something wrong. I’m sorry you had a negative experience with our recipe. However, we have tested this recipe rigorously, multiple times, and hundreds of other bakers have loved it.
Robin says
Batter too dense… more like a dough than a batter. I followed the recipe to a T… Overall came out dry. I was disappointed and will not make it again nor would I recommend it.
Amanda Davis says
I’m sorry you had a negative experience with one of our recipes. I’m not trying to be rude but you couldn’t have followed this recipe to a T if it didn’t work. We have tested this recipe rigorously and made it many, many times and it works. We have hundreds of readers who have successfully made this recipe as well. Please read through the entire post and look at all the tips before making a recipe.
Carl Ayi says
Your last comment is not necessarily true. Elevation and even humidity can greatly impact any recipe.
April Douglas says
Yum! Made this today. I didn’t have Lemons or lemon juice but I did have lemon curd so I added a tbsp., turned out great.
Kate Comer says
hi are you supposed to defrost frozen blueberries before adding to the batter?
Amanda Davis says
No, add them frozen
Kate Comer says
I just made your cake, only the batter up to now, was I supposed to thaw the frozen blueberries first, batter went very stiff! anyway its in the oven now so let’s see
Amanda Davis says
No you don’t thaw the blueberries first, and as mentioned in the recipe and post, the batter is supposed to be very thick. It should be totally fine :)
Lorri says
Ooo, I haven’t cooked / bake in years, hubby & neighbors feed me, but I’m doing this, i love any coffee cake, neighbors like blueberries so perfect to let them know, yes I can cook ;-) This reads exactly like my last comment ,but its all true, falls in the air,& i picked up a baking bug thanks for you recipes, Many I want to try, This is a big deal for me
Han says
This was sooo tasty!! I love it! Not incredibly sweet either..I actually loved that about it (my grandma didn’t, lol). I left out the lemon zest and used self rising flower instead of all purpose for the main part of the recipe, and just left out the baking powder. :)
Judy says
delicious!!
Cis says
i would like to make today but I do not have a lemon. Can I substitute lemon juice concentrate?
Amanda Davis says
We do recommend fresh lemon, but bottled juice can be used in a pinch, just won’t be as prominent.
Donna Leach says
We cleaned out our freezer and wanted to use up about 4 cups of blueberries. What a perfect recipe the Blueberry coffee cake recipe is. We were able to share it with the neighbors. It is so good. Thank you for posting it.
FLO PRICE says
Does the drizzle go on immediately or after cake is cooled?
Amanda Davis says
After it’s cooled
Gail Parsons says
Can you make it day before and bake the next morning?
Amanda Davis says
We have not tested that with this recipe, but in theory it should work. However, should you decide to experiment we would love to hear your results!