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:
- â…“ 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.Â
- 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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Edith R says
Can I use frozen blueberries instead? If so, any tips with baking it?
Amanda Formaro says
yes, just leave them in the freezer until you get to the step to add them.
jabeve says
can half & half be used instead of milk?
Amanda Formaro says
Half and half has a higher fat content than milk which could affect the recipe. I would recommend using milk if possible.
Jennifer A says
Hi Amanda— I have made this recipe several times, but this time I plan on using cranberries to make it more seasonal, so I’ll be adding cinnamon and nutmeg like you suggested. How much of both spices do you think I should add to the mixture?
Thanks!
Amanda Formaro says
Oh I’d love to hear how it comes out! I would say 1/2 teaspoon cinnamon and a 1/4 teaspoon of nutmeg :)
Linda says
I used cake flour ,did not have enough all purpose flour. Hope it will turn out.and used butter milk.
Amanda Formaro says
Cake flour could change things unless you made the necessary adjustments. How did it turn out?
Adrienne says
Question – is the butter getting cut into the flour and then liquid added? I can’t imagine softened butter being ‘cut into small pieces’. Rather I’m reading this recipe (and am a seasoned homebaker) that the butter is so soft that is just incorporates well…so that to me is really soft not-cuttable butter. Thanks for the assist!
Amanda Formaro says
Hi Adrienne! Here’s an excerpt from the post that hopefully will help. The butter is “kind of” cut in, but it’s really just stirred and worked into the dough:
Softened butter – 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.
Amanda King says
I doubled the recipe and put it in a13x9 cake pan. Making a bigger version to take into my office. It took an extra 15 minutes to bake. I also removed the nuts from the topping (for nut allergies) and added a pinch of nutmeg. It smells/looks amazing! I can’t wait to try a piece tomorrow!!
Amanda Formaro says
Thanks for sharing, Amanda! Sounds delicious :) Hope it goes over well!
Beth says
I would like to make this to give to a friend without having to have the pan returned. Can the same ingredient measurements be used for a 8.5 inch disposable round pan? Would I need to alter the cooking time?
Amanda Formaro says
I don’t see why not. The size is very similar to the square pan so I don’t think you would need to adjust anything.
elaine says
I made this today with fresh blueberries from our yard and it was YUM! We left out the nuts from the topping and doubled the crumble and it was perfect! Thanks
Amanda Formaro says
Awesome- fresh blueberries from the yard are a bonus! Glad you enjoyed :)
Allie says
This came out amazing!
Felicia says
This is amazing! I made it today for dessert , I don’t like sweets for breakfast so I thought this would be fitting to have after dinner . It was the perfect thing. Thank you for sharing.
Amanda Formaro says
I’m so glad it turned out good for you, Felicia! :)
Amanda Formaro says
So glad you loved it Felicia!
Jill says
Hello! I would like to use buttermilk instead of milk-has anyone tried that? would you change the measurement? Jill
Amanda Formaro says
Hi Jill. Buttermilk is different than regular milk, so if using buttermilk for this recipe you would need to reduce the baking powder by 1 teaspoon and add 1/2 teaspoon of baking soda.
Lindsey says
I would love to try this but I need to make it nut free. Any suggestions for substitutions of the nuts called for in the topping? Thanks.
Amanda Formaro says
You can simply leave the nuts out Lindsey, no need to substitute anything! However, old fashioned oats would make a nice substitution. :)
Heather Holthouser says
Hi! Can this be doubled and baked in a 9×13?
Thanks!
Amanda Formaro says
Hi Heather, I’m sorry for the late response! I don’t see why that would be a problem doubling it! Let us know how it turns out :)
Sue Eggena says
Heather,
Did you try doubling the recipe? I would like to do the same.
Thanks
Sue
Megan says
Just made this morning! My entire house smelled amazing and it is so delicious with freshly picked blueberries.
Thanks for the recipe :)
Amanda Formaro says
So good to hear you enjoyed, Megan! Thanks for sharing :)
Ashley says
Do you know how many ounces of product it makes? I want to make this for my culinary final in my class and we’re only allowed between 28-34 ounces of product to create. (:
Amanda Formaro says
Without making it again I’m afraid I don’t know the final weight. I’m so sorry!
Makayla says
This looks so yummy! Would it be ok if I were to use raspberrys instead of blueberries? Thanks!
Amanda Formaro says
Hi Makayla! I think raspberries would be delicious! I also have a recipe for raspberry coffee cake here >> https://amandascookin.com/raspberry-coffee-cake/ :)
Sarah says
Could u use gluten free flour
Amanda Formaro says
Hi, Sarah. Though I’ve never tried gluten-free flour, I believe it would be okay. If you try it, please be sure to let us know how it goes!
Michelle says
This recipe looks delicious and I can’t wait to try it! I was wondering if it can be made a day in advance and still taste just as yummy? Thanks!
Amanda Formaro says
It should be just fine made a day in advance! You’ll probably want to keep it in the fridge to keep fresh :)
Amy says
Followed the directions to the T and it definitely was not a moist cake.
Amanda Formaro says
Sorry to hear, Amy. Sometimes ovens bake differently and at different temperatures than what’s being read. Best of luck to you next time.
Mary says
I was just wondering if I could make blueberry coffee cake and then freeze it! Would it be good ?
Amanda Formaro says
Hi, Mary! I’m sure it will be just fine if you froze it! :)