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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Cathy says
First time on your website. I made this recipe, but I added salt as I felt it was a missing ingredient. This recipe is almost exactly ratio wise like a blueberry muffin recipe I use regularly, which has very thick batter. I like the instruction, especially for newer bakers, however instead of the scoop and sweep method, I use the sift and sweep method. I used a metal strainer (my sifter is still packed–I recently moved) to sift the flour onto wax paper then gently scooped the flour into the dry measuring cup, then sweep off the extra flour. I also prefer measuring by weight, so thank you for including the weight of flour. Nice recipe.
Regina says
Very excited to try this recipe. Can it be frozen after baking to use on another day? Just got a lot of fresh blueberries.
Amanda Formaro says
We have not tested that, however cake usually freezes just fine
Amanda says
Is there a. Alternative to walnuts (or any nut) in the topping?
Amanda Formaro says
You can use pecans if you prefer, or completely leave them out.
libby says
i used vanilla granola and it was incredible!
Sarah says
This was super yummy. I’ve made it twice, the second time I used 1c blueberries and 1c strawberries, and pecans + pistachios in the topping as I was out of walnuts. Both times it turned out great!
P says
This recipe did not work for me. It was very dry, the crumb topping wasn’t a crumble like the picture.
I wish it had the weight measurements for the flour.
I won’t try again.
Amanda Formaro says
The weight measurements are in the recipe
Jules says
I do not see weights, except for the flour. A weight for the butter would be appreciated please.
Amanda Formaro says
1/4 cup butter = 2 oz
Julie says
Can i use buttermilk instead of milk?
Amanda Formaro says
We have not tested this recipe with buttermilk. However, should you decide to experiment we would love to hear your results!
Vikki Hicks says
WhenI was 17 my mother in law made buckle buckle cake she called it. I lost the recipe and she is deceased 10 yrs now. So I’m glad to have fund this blueberry buckle cake. I didn’t nor do I want to change a thing. Others can but I appreciate yu posting it. It’s the same as what Inhad and thank you
CAT says
Absolutely delicious! And pretty easy to make, too☺️
Linda B says
Absolutely love this recipe. Super easy and it turned out perfectly. Used fresh blueberries picked at a farm yesterday . Instead of using milk in the glaze I used the juice from the lemon from the cake recipe. So delicious!
Debbie says
What a great idea. I was going to leave off the glaze but your tip just changed my mind.
Leonie says
This turned out really well and was a big hit with my husband who is usually very picky! I think it actually tasted better the next day. Thanks also for the tip about being patient with the dough, it was really tough to fold in the frozen blueberries, but I stuck with it and it was worth it!
Dallas says
I’ve made this a few times and I love it! Frozen blueberries work the best for me, I just push them into the dough when it’s in the pan. Great recipe for a summertime breakfast!
Debbie says
Another great idea for next time
Marilee says
Looking to make this tomorrow but I just discovered I won’t have grated lemon peel. Would it still taste good or is it something that compliments the blueberry cake? Would you able to suggest a good substitute for the lemon, maybe I should wait until I can get some lemon…
Thanks so much! The recipe sounds so yummy.
Amanda Formaro says
Lemon definitely compliments blueberry, it would be best if you used lemon zest. But it will be fine without it
Leona Semizian says
Can batter be thinned with a little more milk?
Amanda Formaro says
You don’t want to thin out the batter. It’s supposed ot be thick.
Laurie says
I made this but it came out very dense! I know it’s something I’m doing wrong because anytime I’ve tried blueberry muffins or cakes, they come out very dense. Any suggestions on what I’m doing wrong? Am I over mixing the dough?
Amanda Formaro says
Over-mixing the dough can be a culprit. Also, be sure you weigh your flour, see the example within the blog post, to make sure you aren’t adding too much.
Renee Benson says
Wow!! I just made this and it is delicious, absolutely delicious. 10 stars.
Marna Milbourn says
I didn’t have a lemon so I used orange instead. I love it with the orange flavor.
Debbie says
Absolutely delicious recipe!
I get so many request for this recipe each time I share it.
Hubby has s a huge blueberry lover so you can only imagine how many times this is made in our house alone.
Absolutely 💯 worthy recipe.
Stay true to the recipe and I promise you will not regret it.
Thank you so much!!
Kathleen Melanson says
Excellent recipe. I do agree that you need to dollop the dough within the pan and spread it around. I didn’t have a problem. My only suggestion is that it seemed to be missing salt. The next time I intend to add possibly half teaspoon. I mixed the topping in my chopper. Next time I will hand mix it to get the crumbs chunkier. You did mention that in the recipe and I agree.
Donna says
I gave a lot of frozen blueberries but no fresh! Can frozen be used in this recipe?
Amanda Formaro says
Yes, just don’t thaw them. Add them to the batter frozen.
Susan :M says
I would like to make this in a 9×13 pan. What should I change the serving number too to.get the correct measurements to use? Thank you.
Amanda Formaro says
Several of our readers have successfully made this in a 13×9 by simple doubling the recipe. Follow the baking instructions and check at 40 minutes.