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:
- ⅓ 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.
- 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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Alyce K says
I’m case anyone is wondering – this can be made gluten free and vegan! I substituted flour for GF flour, used an egg substitute powder, and dairy free “butter”, and it turned out SO DELICIOUS!
I used mixed berries (frozen) and a dash of lemon extract as I had no lemons for zest, and oats instead of walnuts for the topping. Such a fantastic recipe to use that can easily be modified to fit your needs/what you have on hand! Thank you!
Alyce K says
*In case anyone is wondering
Becca Groombridge says
Thank you for writing because I was, in fact, wondering if I could make this with GF flour. 😊 Going to give it a try. Looks delish!
Rachael Whitehead says
I followed the recipe exactly and even measured the ingredients with my scale to insure I didn’t use too much flour. The dough was extremely dry and thick but I went ahead and baked it as the instructions said it would be thick. It didn’t bake well and it’s too dry to enjoy. Perhaps it’s because we are at a high altitude.
Amanda Formaro says
High altitude can definitely play a roll in baking. I’m sorry it didn’t work out for you.
Kelly says
I’ve made this a dozen times. Each time it’s delicious. I’d love to try it with cherries. How much almond extract would you use? Maybe 1/2 tsp?
Thank you so much!
Amanda Formaro says
Would love to hear how that comes out! Yes, 1/2 tsp should do the trick
Adrienne says
This recipe is incredibly delicious. We finished it in a little over a day. I made it as described and look forward to making it again.
S. M. says
This was great! Will make again!
Naomi Morris says
For the glaze instead of using milk, are used fresh lemon juice with the powdered sugar. I love fresh lemon.
Dawny says
We are having a breakfast potluck. I would love to make this. Could this be made in a 9×13 or a bundle pan? I would like to make the night before and bake the next morning. Would this work?
Amanda Formaro says
you can double the recipe and make in a 13×9. I am sure you could make up the batter the night before and bake the next morning
Heather says
Absolutely loved this and turned out great! Unfortunately my family doesn’t like blueberries, is there a way to make this recipe into just a cinnamon cake? Loved the texture of this cake.
Amanda Formaro says
I have not tested this without blueberries. Would love to hear your results if you try!
Carri Traczyk says
This recipe would have been very good but it did not call for salt. It needed salt. Tasted very flat
Geraldine Szyminski says
Made the blueberry buckle my crumbs did not come our right butter was cold did it with a fork and then with my hands -never could make crumbs Help any tricks
Sabrina Morris says
Do I have to use the lemon peel?
Amanda Formaro says
You don’t, but it does add to the final flavor.
Vicky Zabel says
I made this and it looks ok but it didnt rise good what would he the cause for this
Amanda Formaro says
Take a look at all the tips in the blog post, the section is called “Important Tips Before Making Blueberry Breakfast Cake”. Let me know if one of those doesn’t answer your question and we’ll go from there.
Pamela says
I looked all over the general area of your recipe and could not find “important tips before making Blueberry Breakfast cake? I would like to make it – but after learning about impportnant tips – I am waiting – can you help me?
Amanda Formaro says
It’s up in the actual blog post, not in the printable recipe card.
Denise says
Love this recipe. Has anyone tried making mini-muffins with recipe?
Penelope Gadd-Coster says
Good morning! Just made this in my RV convection oven and it came out perfect! I was a little nervous over the batter- I did add a little more water as I do not have the best measuring tools with me.
Thank you for the great detail on this recipe-
Trying to figure out a way to send a pic as it rose beautifully!
Nanb says
We are dealing with diabetes in our house, Ive started using Monk Fruit sweetener, wondering if anyone has tried it yet in the recipe? Thanks!
Alice Smalling says
Monk fruit is fructose. Use stevia. It is plant based and the only sugar replacement without chemicals. I had to do some research to learn this. Then my brother told me all I had to do was ask google. Duh……….🤣🤣hope this helps you.
Darlene says
I cut back the sugar and had to add more milk and bake longer. This recipe is amazing! It did not last a day in my house and there’s two of us
Dona capone says
I followed Amanda’s directions
It came out beautifully
Melissa says
This is the BEST! I make this constantly for my family and for any bake sale I go to! The lemon zest really adds a special touch. Thank you for this! I’m about to try this as muffins to stop me from picking at it all day long in the pan! SOOOOO good.
Roseanne says
Made recipe. It is dense but very good. I added about half cup sour cream. I didn’t have any lemons so had to omit. My frozen blueberries were ice encrusted so I left those out to defrost in a sieve to get rid of water. My blue berries were a bit less plump but were fine. Next time I’ll be sure to get lemon and may add some juice to batter. Also, I’ve started using a scale to measure flour.
Denise says
I made this today, it is in the oven as we speak. I did use frozen blueberries hoping that don’t alter the recipe. I substituted rolled oats for walnuts. Can’t wait to try it!!