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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Karen says
I am wondering if I can put this together at night and bake it in the morning?
Amanda Formaro says
I haven’t tried that, but I do believe it would work.
Minnetta says
I made this this morning, it is wonderful!
It is pretty crumbly, but it tastes so good!!
Thanks for sharing. I will make it again.
Michael says
I followed this recipe to the T, my batter was very wet. I did not adjust the recipe for higher altitude.
Amanda Formaro says
If your batter was very wet, you must have mis-measured something or left something out. This has a very thick batter.
Rita Lee says
I made , I shared, and I ate. What a super surprise it was for all of us, even my finicky 3 year old grandson. I will LOVEcertainly share it with my friends
W says
I like to mix up breakfast treats for breakfast and this is definitely going too be in my rotation . We like blueberries so much and this bits the spot.
Love!
Mary Brake says
I love blueberries and this recipe mixes a wonder of flavors, topped by blueberries! Love it!
Mary Brake says
I love blueberries! And this recipe blends do many flavors well being topped with the sweet taste of blueberries!
Jennifer Mance says
I haven’t been a big fan of breakfast but when I found this recipe on line I decided to make it the cake was great I love blueberries anyway and now I make this for me and my husband every Sunday after church for brunch I truly LOVE this recipe
Peggy Schmidt says
This is the best recipe. So moist and good. It’s one I make over and over again. LOVE!
Nancy says
Can apples be substituted for the blueberries?
Amanda Formaro says
I haven’t tried that, but I would think that chopped apples should work.
Lin says
I find the easiest way to measure flour to just use scales. Always thought measuring cups were unreliable and unconsistent and wasn’t really sure how to do it even and while it’s nice someone finally explained, it’s rather complicated. Thanks for providing the weight measurement as well. I usually just ask google “how many grams is x cups of flour/sugar/butter/whatever” :D
Amanda Formaro says
I honestly wish that we ONLY used measurements like the rest of the world. LOL
Lin says
I tried it today. Used bilberries (Vaccinium myrtillus) as we pick them in the forest every year and they are like wild blueberries. More taste, less sweetness. Also used sliced almonds for the nutty component as it was all I could find in the cupboards, apart from some hazelnuts best before 2006…. And I might have put sliiightly more than 1/2 teaspoon of cinnamon (try 3) and there was no lemon. Also incorporated the butter with the flour first and then added egg and milk mixture. Likewise with the topping, butter + flour first, then add nuts.
So. Verdict. Mom says it tastes “breakfasty”. As in not too sweet, not too fatty and had tons of blueberries in it. Very yummy slightly warm from the oven. Will have to see how it tastes all cooled down. Spreading the batter was really hard as it was so thick and also frozen because of the frozen berries. Perhaps not my all time favourite cake, but definitely more a hit than a miss.
Cathy Jo Satchell says
this is the best coffee cake I have ever made, (and I am 60 years old!) I put it in a bundt pan, so when I flipped it out the topping was on the bottom, so i put the glaze on the rounded side, it was great! I used frozen blueberries without thawing, and 3/4 cup buttermilk, since I didn’t have any regular milk. thank you for the nice recipe…
Danielle says
Unfortunately, this was inedible for us. I made sure to follow the recipe exactly and even read through the tips beforehand, since I had read some negative reviews. I had assumed people must have made mistakes. The batter is extremely hard for a cake. It came out super dense and lacking flavor.
Amanda Formaro says
Sounds like you used too much flour. Did you weigh the flour? Make any substitutions? Often times when readers say they followed the recipe exactly, they made a small change that they think doesn’t matter, but often it does. I’m sorry you had trouble. I’ve made this hundreds of times and never had an issue, as have hundreds of others. Without being in your kitchen with you and seeing what you did, I am unable to troubleshoot for you.
Robin Mason says
This turned out great ! I have question can this recipe be doubled and made in a 13 x 9 pan ?
Amanda Formaro says
Yes!
DebG says
I absolutely adore this recipe. Just made it for the first time and found the tips helped immensely. I didn’t use a flour sifter, but definitely sifted and shook the flour into the cup and carefully scraped off excess; feeling like I had just the right amount. I enlisted the help of my husband to blend the dough and fold in the blueberries as I have an injured shoulder – he did a fantastic job helping out. I will definitely add this to my list of things I make often because it just tasted so perfect and baked up so wonderfully.
Kathy says
This didnt turn out. Taste was ok, but it didnt raise. The cale was hard and the batter was too thick. I would make this again. I would probably try using bisquick and mire liquid do it would get fluffy and more cake on top of the blueberries. Brought to friends house for weekend and was not proud of my addition to our breakfast addition.
Amanda Formaro says
Sounds like you may have used too much flour, or perhaps substituted something? Did you read through the troubleshooting section of the post?
Barb says
I have made this several times in the morning, with awesome success. Have you ever tried putting it together the night before, then baking it in the morning? If so, how did it turn out?
Amanda Formaro says
I haven’t tried that! My guess would be that it would work, but again can’t be sure because I haven’t tested it.
Jessica says
Can I omit the walnuts? I can’t have any kind of nuts. Can I substitute for oats?
Amanda Formaro says
You can just omit them
Becca says
This did not turn out at all! When they say thick batter they should say bread dough consistency. And it didn’t cook I had to leave it in the oven forever which meant a hard crust on the outside. I live in the Canadian Atlantic provinces blueberry buckle is a staple here and this is not a buckle. Don’t make this it’s a waste of blueberries!
Amanda Formaro says
Sorry you had trouble, sounds like you measured something incorrectly. This has been made successfully by thousands of readers. Please refer to the troubleshooting tips in the post, it’s likely the flour measurement.
ginny frechette says
I requested the reduced recipe for 12 servings. It gave me smaller numbers in percents which are hard to figure out but it still told me to put it in a 9 inch square pan Wondering if the original recipe 16 servings should go into a 9×13..
Amanda Formaro says
Yes a 9×13. The servings adjustor does not change the instructions, only the measurements.