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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Shannon says
This was a delight to put in my mouth. I had to do a substitute of lemon juice instead of lemon zest due to not having any. I thought it would be ok since some people thought it was dry. My family loves lemon so I substituted milk on the glaze with lemon juice again. It all turned out perfect. Thank you for the recipe, Amanda! Yummy!
Susan says
I made this wonderful blueberry cake and it was delicious! I’ll be making it again when I can get a good deal on blueberries.
Bonnie says
Made this cake & ABSOLUTELY loved it
I used almond & oat milk (50/50)
Ghee instead of the butter, and pecans instead of walnuts
It was hard to spread, but you said that in the directions
I think I might try with frozen blueberries next time. I think it might not squish the blueberries as much super delicious
Thank you
Nancy says
Great recipe! Turned out perfectly moist, tender crumb and just the right amount of sweet. I used crumb topping for kolaches I make because I already had some ready in the freezer. Next time I make this I will use your crumb topping recipe. Definitely a keeper. Already had a request from my blueberry addict husband to keep this recipe handy for breakfasts. Thank you.
Wendy says
Looks delicious, but I’m not able to make this because I don’t own a “cup” measuring cup. I am an avid baker, but like many bakers outside the USA, I weigh all of my ingredients instead of using volume measurements. Using grams instead of cups is really much easier and much more accurate thanking measuring cups. Clearly you understand the problem, since you devoted a few paragraphs to why one needs to use your scoop and sweep method.
So, if you’ve ever converted this scrumptious looking recipe to grams, would you kindly share that. My taste buds can’t wait to get a load of your Blueberry Breakfast Cake!
Kim says
I don’t understand why you can’t convert to grams on your own? This woman has compiled hundreds of her own personal recipes to share with us and you want her to add or convert to your preferred measurement method? Good grief, Wendy, Google is your friend! You come off as a pedantic Karen with an ill conceived superiority persona.
cheryl Ricardi says
The cake was a little heavier than expected but I believe it’s because I stirred up the batter way too much. I used huge sweet blueberries and ground up natural almonds for the topping because I didn’t have walnuts. It came out really good ! My son said it was like a blueberry muffin but better because of the butter vs the oil used in muffin recipes.. I will be making this again and taking it easy with the batter.
Sherry says
Great recipe! I made muffins with the batter and they came out great. Baked them for 15 mins and kept checking for doneness. I also added 1/2 cup Greek vanilla yogurt simply because the batter was super thick to scoop into muffin liners. Amazing taste! Thanks for the recipe!
Gloria Eberhart says
I’m making this for a group and I’m not sure who may have nut allergies. What is a good substitute for the walnuts? Or, is it OK to leave out the nuts?
Amanda Formaro says
Yuo can just leave them out
Victoria says
I followed the recipie exactly as written. It was a bit dry and a tad bland but otherwise looked and smelled delicious. It definitely tasted better the second day so in the future I would make ahead. I would suggest doubling the lemon zest and adding vanilla extract for a bit more flavor. Overall satisfied. Would make again with said changes
Hope says
What size pan would I use for 32 pieces?
Amanda Formaro says
Two 9-inch square pans would be best, but you should be able to double the recipe and use a 13×9.
BigChefRichBoiArdee says
I doubled this recipe and used a 13×9 and it took around 40 minutes to cook. Haven’t tried it yet (literally just took it out the oven) but it looks and smells amazing.
I followed the recipe to a T, using large fresh blueberries, and am very interested as to how it cooked. Thanks for the recipe regardless, I had a lot of fun making it.
Brenda says
Made this today. Very simple to make and looked good but I thought it was a little dry.
BethG. says
I didn’t have the right size pan. I misread the size at the store and bought a metal 9×13 pan. So I put it in my 8×8 glass pan which of course made it thicker. It really rose up in the middle but it settled once it cooled. It took about 5 minutes longer to cook. I am glad that you emphasized how thick it would be. Because yes it was very thick and hard to mix. Mine did not look as pretty as the picture but it tasted pretty good. The thing that made it not be quiet right I think was the topping. Mine never got crumbly. It was really wet. It didn’t matter how much I mixed it with my fingers it stayed wet. So I’m not sure if I measured incorrectly or what. I think that was probably the case. This was not overly sweet even with the glaze and I love that. I don’t like overly sweet cake. This was perfect. I’m going to take some to work tomorrow and at it while I drink my coffee.
Tim says
This actually came out surprisingly well! Worthy of 5 Stars! It also came out looking like the picture. Also a surprise because I don’t have many recipes come out like the picture. Everysingle person in my spouse also Loved it too!
Christina says
What if you don’t have a lemon?
Amanda Formaro says
You can make it without the lemon peel, but if you can use it it’s better. The lemon enhances the flavor of the blueberries.
Basilia Nelson says
I made it this morning, so delicious, I used lemon juice instead of milk for the icing, I will be making again.
Celine Doucette says
This recipe is a keeper! The cake is so moist and loaded with blueberries. I will make this frequently. Thankyou!
Diana says
Could this be made into muffins? Place the dough in the muffin cup, push the berries down in and add the topping.
Amanda Formaro says
I would imagine it could, but we have not tested that.
Amanda says
Could you use lemon juice if you don’t have a lemon or zestor?
Ann Rinkenberger says
My family loved this blueberry breakfast cake! It was gone in less than 2 days. Also made it for the county fair. The judge commented that the ratio of blueberries to dough was too high. Got fourth place for them. At least I placed (only the top six entries get a ribbon). I’ll definitely make them again. However, I will probably reduce the amount of blueberries to 1 1/4 or 1 1/2 cups and see what that is like.
Amanda Formaro says
Sounds like that judge needs more blueberries in his/her life! HAHA – just kidding of course. So glad you loved it!!
Trish says
Too many blueberries? Impossible !
Dallas says
Made this recipe this morning and it was delicious! I worked the batter like a dough and pressed it into the pan. I also pressed the frozen blueberries into the dough which worked well due to the thickness. Overall it was a moist cake with a lovely blueberry lemon flavor. Great recipe!
Danielle says
Came out great. I added 1/3c yogurt to the wet ingredients. Its very moist. There’s no salt in the recipe unless you use salted butter. I didn’t realize this until after baking. I would recommend 1/4-1/2t salt if baking with unsalted butter.