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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Cindy D says
Made this and it’s a keeper. Made a double batch to take to carry in at work. Just the right amount of berries and a moist cake. I plan to make the batter up and put in freezer to bake later.
Kevin says
Very delicious. I doubled the recipe and made a 9×13 size. Very highly recommend trying this delicious cake. By the way, I enjoy for breakfast dessert, lunch dessert, and dinner dessert. Sometimes even a midnight snack
Samantha says
I make this in a 9in pie pan and cut into cake “scones”. I freeze it on a cookie sheet and store it. It’s great for a quick breakfast for the kids, they love it.
Sheree says
Absolutely delicious! Can the blueberries be substituted with cherries? I’d love to try it that way.
Amanda Davis says
We have not tested that with this recipe. However, should you decide to experiment we would love to hear your results!
Tiphaine says
This turned out fabulous as usual! I even made it keto so the entire recipe was sugar and gluten free with only 6 carbs. Definitely a keeper!!!
Kathy says
Fantastic! Love that it isn’t super sweet. Perfect with coffee. Batter is thick, but leave it alone! It turns our perfectly! I didn’t have a lemon for the zest. so I used a bit of bottled lemon juice. Worked out well, but I think zest would be best!
Easy with ingredients on hand.
Thank you!
Lauren says
Loved this recipe. I made blueberry syrup that needed to be used and stumbled across this recipe on Pinterest. I used the syrup and sugared blueberries in the recipe and it was an immediate fan favorite!
I have also adapted this recipe into muffins and breakfast bars it was so good!!
Emily says
I’ve made this many times and LOVE it!
I usually double the recipe and add lots more lemon flavoring.
Christie says
I am trying to understand how this received 1,419 reviews with 4.95 stars. The picture seemed to be more thick and cake like. I clearly did something terribly wrong even though I followed the recipe!!
Kasey says
Can you sub the flour with whole wheat flour?
Amanda Davis says
We have not tested this recipe with wheat flour. The advice usually given is to substitute no more than half of the all purpose with whole wheat so that you don’t end up with a dense cake. t’s also suggested that if you want to use all whole wheat you should increase the water content. So without testing this recipe with whole wheat flour I am unable to give you advice on that note. Should you decide to experiment, we would love to hear your results!
Monica says
This will be one of our new family favorites! I didn’t use nuts due to allergies and didn’t use glaze. It was perfect amount of sweetness and lots of blueberries!! So delicious!
Kim says
Iam confused…the cups of flour does not equal 9 oz. ????
Amanda Davis says
When you measure flour, use the scoop and sweep method, leveling off the top. One cup of flour measured this way will result in roughly 4.5 oz. Therefore, 2 cups of correctly measured flour will be about 9 oz.
Remember, that 8 oz only equals when cup in LIQUID measure. Ounces are a weight measurement for all dry goods. For example, 8 ounces of flour will measure out in cups differently than 8 ounces of marshmallows. Hope that helps!
Brian Harvey says
I really like this one thing I did was sub sugar sweetiva as I’m a diabetic turned out great 👍 👌 😋
Margo says
I bake A LOT and I was worried by how simple the recipe was, but boy was a I wrong. This breakfast cake is phenomenal. Not overly sweet, tender, great textures. 100% recommend! Bookmarked it for future use. This is a perfect coffee cake that would work with other moist fruits too I think.
Tamara says
Awesome cake! Doubled it for an 8×11 dish and it came out beautifully. Definitely saving this recipe for the future.
Monica says
Agreed! I also doubled it and made without nuts due to allergies! It was super delicious!!
Linds says
This cake really focuses on the blueberries and simple flavors which I found delightful. The topping turned out really pretty and gives it that sweet punch if you are more used to rich breakfast cakes, but the cake itself isn’t overly sweet. I didn’t have any problems with dryness at all – when I was making the dough it reminded me of almost a biscuit dough. I used a pastry blender for the dough and topping – using my hands I think would have melted the dough too much in these summer months. You do need to do the recipe exactly as written and make sure your butter is the right temp. Also, I cut my butter into the dough before adding the egg and milk.
I’m curious to know if adding a dash of salt would bring out the flavors a little more. But overall it was great with my coffee.
Katelyn P says
I make this every year for my Family’s Camping Trip we love it!
Susan M Smith says
Fabulous recipe!!! Loved the texture and sweetness of the cake!! A saver for sure!
Wow says
Horrible – very dry and 1/2c of sugar really lady? The icing does not make up for it!?
Mary says
Love it