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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Linda says
This was absolutely delicious. I altered the recipe slightly. I was out of nuts (that was unplanned), so I just skipped them. Instead of milk, I used sour cream that I thinned with a bit of water. I also added about a tablespoon of lemon juice to really bring up the lemon flavor. I didn’t bother with the drizzle—the cake was very good without it.
The batter is very thick, as is mentioned in the recipe description. That’s what keeps the blueberries from sinking. It’s very similar to my favourite blueberry muffin recipe.
Mary says
It looks so delicious! I eat blueberries every day on my breakfast oatmeal!
Stephanie says
Yes,it’s a super thick batter. Just needs a little working to even it in the pan and don’t be afraid to break a few blueberries. I used fresh blueberries, pecans for the crumble and a teeny bit of lemon extract because when I went to grab my lemon it was totally dry! I also used a 9 inch round metal pan and lined the bottom with parchment. Was perfect at 45minutes. Just went around the edges to loosen and double flipped onto cooling rack. Really wish I could add a picture because it’s beautiful.
Shelley says
Loved the coffe cake or breakfast cake ~ used frozen blueberries ~ toss in flour lightly so berries didn’t bottom out. Spot on flavor added more cinnamon.. Thanks will make again and again
Terri says
Made it according to recipe, added a little more lemon zest…..delicious! Will make again.
Dee says
This recipe needs a bit of salt in my opinion.
Julia says
Love this recipe. I did sift my flour before measuring and added 1/4 cup more blueberries. I thought it was sweet with the crumble and glaze. Definitely make this again. Thank you!
Mel says
Read all the comments before going with this recipe. I tweaked it just a smidge to MY PERSONAL liking. The base recipe is perfect. I opted for half blueberry, half strawberries (all fresh fruit- same required measurements). Added 1/2 c brown sugar to the base. TURNED OUT AMAZING. Def a staple in my house and the base recipe is so fantastic as is, or to use as a starting point to create your own flavors! Today we’re altering it to use banana! Thank you!
danielle says
The cake batter is very thick like mentioned in the recipe. However, when it bakes up it’s a beautiful cake. So very bland though. There are so many elements missing vanilla, salt, more sugar. Something. I’m going to have to work around with it because the base is good just needs more love.
Amanda Davis says
This is a coffee cake. It’s not meant to be super sweet like a dessert cake.
None of your business says
Not the reply one would expect from “entrepreneur“.. At least respect other peoples comments and don’t shoot them down but rather try them for yourself.
Amanda Davis says
Hello, “none of your business”. My comment was just matter of fact, not emotional in any way. The fact is that this IS a coffee cake, which is not meant to be sweet like a dessert cake.
Liz says
Um this recipe has no salt??? It also has no vanilla??? Be aware it really affects the outcome.
Ashlie says
I doubled the recipe baked in a 9×13.
Used whole milk plain yogurt instead of milk, also added some vanilla extract for extra flavor to the cake mix. Baked for 50 mins at 350.. it is absolutely perfection! Definitely will be a new favorite in my household!
Velia says
I will try the blueberry cake recipe soon. Thanks for sharing.
Barb Young says
I didn’t like this recipe at all. This is the first “cake” recipe I have ever made where the batter is not bater at all, but more like dough. You can’t pour it into the pan at all. There is something fundamentally wrong with this recipe. The cake has a good flavor but it’s so dense that it’s not appealing. It’s too bad that I wasted a pint of good blueberries on this. If I were this author, I would take this recipe off the internet. Do yourself a favor, pick a different recipe to make. Not all recipes are worth sharing. Just being honest…
Amanda Davis says
Hi Barb. This recipe is not flawed. Hopefully you read all the tips, one of which is to weigh your flour. The batter is thick, as stated in the recipe, but it is not dense.
kayden says
i was a little hesitant to try this recipe because of the reviews but it turned out really good! i added a little more baking powder and blueberries and added oats to the topping instead of walnuts as well as some lemon zest. i feel like with some vanilla and salt in the batter it would be even better but it was easy and very good with just the right amount of sweetness for a coffee cake
Terri says
This is a great recipe. It is very thick as Amanda has said. Follow exactly. It bakes up cake like. Quite delicious!!!
Brenda says
I made this cake today and loved it! Batter was very stiff as the recipe says, but I was able to stir and then fold in the blueberries with a spatula. Simple and straightforward recipe and it’s always a plus when I don’t have to haul out my stand mixer. I used semi-frozen, cultivated blueberries that are a bit larger than wild blueberries, and the 40 minute bake time was perfect. I will definitely make this again. Thank you!
Beth says
Very dense. Will not make again
Katherine says
It was very good! I rolled the dice and didn’t weigh my flour, and it turned out great! I added a little vanilla to the icing. I did use frozen berries not thawed. This will become a regular recipe of ours especially for company 😊
Paula says
What about huckleberries and raspberries mixed together?
Amanda Davis says
We have not tested that with this recipe, but I don’t see why not! However, should you decide to experiment we would love to hear your results!
Vicki says
I doubled the recipe. fo 9 x 13 pan. Brought this to a Team Meeting and it was gobbled up by my co-workers.. .this is definitely a go-to tried and true recipe I can rely on for future meetings and gatherings.
Adriana says
Do not waste your hard errand money on ingredients for this. It was gross. I would not recommend. Read the comments before wasting your money.