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.
You can store this breakfast cake at room temperature (covered) for up to 3 days or in the refrigerator for up to a week.
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
Expert Tips & FAQs
- You can store this breakfast cake at room temperature (covered) for up to 3 days or in the refrigerator for up to a week.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on Jul 23, 2010.
Amanda Davis
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mary says
Cake looks beautiful. Confusing directions tho, the way the steps are listed. Why tell me twice what the ingredients are after you tell me how to mix them together?? Also, the cake itself is dry and dense. Won;t bother to make this again.
Amanda Davis says
The ingredients are listed below each step to help yu so you don’t have to keep scrolling back up to the ingredient list. Usually our readers find this feature extremely helpful. I’m sorry it was confusing for you and that you didn’t enjoy the cake. Sounds like you didn’t weigh your flour as suggested and put in too much, which will result in a dry dense cake. Thanks for trying the recipe.
Tina says
I made this today & my husband complained that it was dry & grainy. I mixed it will but still not what I was expecting.
Amanda Davis says
Sorry you didn’t like it. When baked properly and all instructions are followed this is an excellent cake. Thanks for trying the recipe.
Michele says
So, I followed instructions, did not give up and thought that is was a train wreck of a recipe, and.I had just wasted my blueberries, but…..after wrestling the blueberries into the dough and squishing it into the pan, throwing on the topping and saying a little prayer, baked for 38 min and viola…..it what fricking fantastic….for the drizzle I used the leftover lemon instead of milk with the confectioners sugar, it gave a puckering tang that I love and went perfect with the cake…so I thank you for the sharing this recipe…
Amanda Davis says
That’s great Michele, thanks so much for sharing your experience!
Renee D Koher says
Well, this cake is very, very dense. More like a scone. I weighed the flower to 9oz. but this turned out very rubbery , did not rise and really didn’t have much flavor. I did make the drizzle with 1 Tbls of milk and 1 Tbls of lemon juice which did help give it more flavor. For me , this just wasn’t what I was hoping for and I think Ill stick to Ina Garten’s recipe.
Amanda Davis says
Sorry to hear you had trouble. There are a lot of factors that could have contributed to your dense cake, but I can’t help troubleshoot without more information. Common problems include overmixing the batter, oven being too hot, or improper measuring of ingredients. This recipe has been made successfully by hundreds of people, so I hope you’ll give it another try someday and make sure you measure correctly and follow all the instructions. Thanks for giving it a try!
Michele says
We all enjoyed it! Not too sweet with a lovely hint of lemon. The dough was like a scone dough, I was worried at first but it is delicious!!
Klettke Maryann says
I actually followed the directions and it turned out so good! The best coffee cake I have ever had!
I had two pieces and can’t wait to have it with my coffee although it’s good with milk too!
I only baked it for 40 min. Maybe 35 next time.
Daisy says
Hi
Can you substitute the walnuts with a nut free alternative?
Thank you.
Amanda Davis says
Yes that should be fine, or just leave them out!
Suzanne says
OMG! These are so delicious! It is moist, has a great texture, and full of blueberries – just like we love! Followed the recipe as written. Did substitute lemon juice for the lemon zest (no lemon on hand) and it was the perfect hint of lemon. I did include the glaze and it soaked in and was fantastic!
Amanda Davis says
So glad to hear thatm thanks so much for sharing!
Jazmin Ruiz says
would I be able to double this recipe in the same pan size to have a thick cake?
Amanda Davis says
It’s already a thick cake. If you used the same size pan it would spill over.
Larissa says
Didn’t sift anything, didn’t weigh anything and it was delicious. I did use buttermilk instead of regular milk.
Angela R. says
This is not a good cake. I’m a very experienced baker. I read through the post and the recipe. I followed the recipe and instructions to the letter. It is heavy, rubbery, and tasteless. Do not make. Please relook this recipe.
Amanda Davis says
I’m sorry you had a bad experience. Did you weigh your flour as suggested in the recipe? Thousands of people have enjoyed this recipe and I myself have made it many, many times without issue.
RAT says
Wasn’t a horrible cake.. Just wasn’t real yummy I made one a month ago that was perfect flavor and a bit more moist. I didn’t save it so I thought I would try this one. Was a bit disappointed. Not trying to be ugly. Just my thought on the recipe.
Lisa says
What a delicious recipe
I mixed the zest with the sugar to release the oils added a splash of vanilla
And for the icing I used fresh squeezed lemon juice instead of milk
amberlin says
Can I make this in a crock pot?
Amanda Davis says
I’ve never tried that. If you decide to experiment we would definitely like to hear you results.
Linda says
I had real doubts about this recipe after I mixed it up. The batter is very thick. I had to press it into my pan with my fingers. But I went ahead and baked it anyway. Glad I didn’t add more milk. It rose up very well. Trust the recipe. I didn’t have 2 cups of blueberries so I added frozen cranberries to make 2 cups. It was a very good substitute.
Moneka Moy says
This was honestly so delicious and perfect for morning tea. Somehow, I think the next day was even more yum.
I was sure to follow the instructions step-by-step. The cake was so fluffy. The crumbs were so delicious. I did however add less sugar into the crumbs. I also mixed the blueberry in with my fingers before everything else was completely mixed in so I didn’t overmix. 😊
Amanda Davis says
Beautiful! Thank you for sharing!
Grace says
How do you store this cake? Refrigerator?
Amanda Davis says
You can store this at room temp (coverred) for up to 3 days, then in the fridge for a week.
Danielle S says
This is my second time making this and it’s a staple in our house…..so thick but scrumptious! Thank you!
Jackie says
Made this for breakfast this week. It is thick but it is very good! This will be a repeat for meal prep.
Beth says
Not only is this recipe DELICIOUS, but the way you embed the amounts into each steps of the directions is a GAME CHANGER. Why isn’t every recipe written like this??? I shared it on social media with this caption:
Every recipe should be designed like this. The ingredients are embedded into the steps in addition to the list at the top of the page. As someone with ADHD, my brain just has less working memory capacity, and it’s gotten less efficient as I’ve aged. Holding three ingredients in my mind, going up to the top, scanning and locating the amounts, holding *those* in my mind, and *then* executing the task is the actual WORST. This is a game-changer. Where’s the change.org petition? 😂
Amanda Davis says
Haha thanks Beth! We have been slowly changing all of recipes over to this format as so many like you have told us how helpful it is! So glad you loved the cake!
Chelsea Campbell says
Id like to second this comment. The way the recipe is written out is so helpful. I also can’t hold a memory of ingredients and need to scroll back and forth while cooking. Thanks you! Oh and the cake turned out perfectly!
Lorena Rodriguez says
Mine came out dense and didn’t rise. What did I do wrong?
Amanda Davis says
Did you weigh your flour?
Aileen says
I made this after my whole family went blueberry picking and we had POUNDS of blueberries. It was great, everyone loved it. Curious how it would be with strawberries…
Amanda Davis says
Wonderful! Several of our readers have successfully made this with half blueberries and half strawberries. Would love to hear if you try it!