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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Jim says
Nice recipe! Changed a couple of things to suit our diet:
Used 1 egg + 1 egg substitute; used 1/2 whole wheat flour; used Brummel & Brown for butter; for the topping, used light brown sugar, cinnamon, 1 TBSP butter, 1 TBSP flour.
Vicki says
Exceptionally good. Love the specific tips and instructions. This is going to be my new go-to for Company Team Meetings!!
Sherri richard says
I made this blueberry breakfast cake, it was great…. my family loves it and now I make it 2 times a month…. Thank you for sharing this with us,,,,,,
Deb Dvorak says
I wanted this to work out but it didn’t. Made it last night and covered it for breakfast this morning. A waste of blueberries and time. The dough was unbelievably thick and sticky. There was no way to spread it out and incorporate the blueberries. I baked it for 40 minutes and it was way too dry. I will not be making it again. Sorry.
Amanda Davis says
Sounds like you didn’t weigh your flour as suggested in the recipe?
BC says
Yes, whenever you bake you must weigh your ingredients. A scale only costs 10.00. Once again, you cannot bake without a scale. You can live in the U.S. and use a scale, it is possible.
Rita says
I agree. It was dry and my ingredients were the right amount. I think I would make it again but add baking soda to lighten it up, maybe a fruit cup of applesauce and more lemon flaour. The flavour was mild but good but I did squeeze the juice from the lemon also. I liked that it was not overly sweet.
Jessica says
Yum! Not as crumbly and sweet as many coffee cakes. I made this for a ladies meeting and everyone raved about it. Some even went back for a second piece. It has a nice density to it. I was shocked the texture turned out so well in the end. While making it, the batter was so thick it felt like scone dough in my hands. Going to print this recipe now and make it a go-to!
Gloria says
I decided to make this four a grieving family. I doubled the recipe for a 13×9 pan. I didn’t use the sauce but topped off with the crumble topping, the dense sugar I use got muffins. I was going to give the whole pan to the family but I had to try it before I gave it to them. I cut nice size pieces and kept 3 for myself. It’s an amazing cake. I might have baked it too long since I doubled it but still a great coffee cake I’ll be making again and again. The sugar on top of the crumble made it sweeter just the way I like it. The family loved it also. It didn’t see the next day. Thank you, Amanda.
nancy says
I’m sorry, I wanted to like it, but this recipe was difficult Batter is like bread dough, not like cake batter. This made it impossible to get blueberries in and spread in the pan, although it seemed to come out ok. There was no salt or vanilla in the recipe which would have given it some flavor
Gloria says
I did add some vanilla, you can’t use your hands, it is sticky. But my blueberries were not that ripe and they mixed in well. Spread out with a spatula. It’s worth the work.
Y says
My husband can’t eat nuts. Does leaving the nuts out affect the last a lot?
Amanda Davis says
No that will be fine
James says
Forgot to mention I used the cake ingredients and used Frozen Cranberries and lemon, This works also
James says
Listened to everyone that made remarks. and added salt vanilla and lemon juice and very very little nutmeg/cinnamon. oh the kid loved it
Karen o says
This is a very thick, bread like, batter. I will definitely add 1 teaspoon vanilla to the batter next time. I used a teaspoon of lemon juice, instead of zest, because that’s what I had. I took a star from the rating because there is no way to stir in fresh blueberries and I had such a time spreading the batter in a greased pan. I put half in and spread it the best I could then sprinkled a layer of fresh blueberries. Then added the remaining batter and another layer of berries. Then added the topping.
Hailey says
I made a double batch for a 9×13 pyrex pan. I omitted the lemon zest but I do think it would’ve been great with it. I just didn’t have any lemons.
I was skeptical about over developing the gluten bc the batter was like a bread dough. I figured it would be really tough if I mixed it with my hands over but it wasn’t! It was fantastic and I’ll make it again.
I’d like to try using this with raspberries & cherries too!
Tina says
Not impressed at all. Doesn’t taste like anything. Very boring.
Alicia says
This cake has great texture and slices so nicely once cooled. The flavor is just so disappointing; it doesn’t really have any. You bite into it expecting so much more. I doubled the receipt for a family Christmas party and I was so disappointed. It needs lemon juice, more vanilla, something.
Grace says
I made this for the first time, but I didn’t have a 9×9 pan I had a 8in square one. I thought the recipe still worked but if I can have the measurements for this size.
I agree with a comment above. When you bit the cake alone it lacks I’m flavor a little. Not sure if I should try a hint of vanilla or Almond.
Robin Bodiroga says
Very nice cake! I was skeptical because the batter is VERY thick.. but I trusted the process and it turned out great. I made a few modifications to the recipe in which I think it enhanced the recipe. I added a teaspoon of vanilla, 1/2 tsp salt to the batter as well to the topping. I also had to substitute cake flour for AP and it turned out fine. I will for sure make this recipe again. I added more lemon zest & a little lemon juice as well.
I did 2 cups of flour… I was a little confused about the 9oz flour…
Barbara says
This recipe was originally developed by Betty Crocker only it was called Blueberry Buckle….a family favorite for years!
Ken Taylor says
This turned out really well, cake texture was good. However when you get a bite of cake that doesn’t have blueberry in it, the cake has no flavor. It needs something, maybe vanilla? Maybe lemon juice or lemon extract?
And I did mess up with the crumble/topping. My brain omitted the flour. So I ended up with this crusty-nutty top. It was a happy accident since that was my kid’s favorite part.
I’ll try it again, going to see if I can give the sponge a flavor other than just sweetness
Lynette J Anderson says
Easy and so very good! Next time I am going to double recipe! The 9×9 pan did not last very long!
Pam says
I agree this cake needs salt and vanilla……texture was good bur no flavor
Michele Wills says
I made this delicious Blueberry Breakfast Cake last night. It turned out wonderfully. I did not add the glaze over the topping and found the cake to be sweet enough without it. My husband loves it. Thanks for the very clear directions and tips! Will be making again.