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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Angela R says
Super yummy! I had Heavy Whipping Cream and Almond Milk on hand so I chose the HWC. Made the batter a tad bit too dry so it made the whole thing more of a crumble…which does NOT hurt my feelings at all! It’s just delicious. Thank you for sharing!
Amanda Formaro says
So glad you loved it! Good to know about the heavy whipping cream too!
Gabrielle says
Could these be made in muffin tins / cupcakes? Taking to a party and thought it would be cute. If so, would the same baking times And temperatures apply?
Amanda Formaro says
I haven’t tried that before! usually though if a cake bakes for 30 minutes, cupcakes are 15 or so. I would say try it and start checking them after 20 minutes. Since the cake bakes for 40-45 mins, I would guess 25 minutes? To be safe, only do ONE cupcake for the test.
Jenny Cannon says
Can you make this the night before?
Amanda Formaro says
yes!
Joan Reilly says
Can I keep in frig and cook the next morning. I have it ready now to put in oven, but would love to have it hot out of the oven in morning?
Amanda Formaro says
I’m sorry, I was offline last night. I think that would be ok – let me know if you tried it!
Mary Ann says
Do you think I could cut in single servings and freeze?
Amanda Formaro says
Yes I think that would be fine!
Michelle says
Looks absolutely delicious! Cannot wait to try! Thank you!
Amanda Formaro says
Hope you like it!
Sharon Faragher says
I followed this recipe to the letter. Absolutely delicious. I also used pineapple and mango instead of blueberries and it was perfection
Maggie says
With the recipe work just as well in a loaf pan?
Amanda Formaro says
Hmm, well I haven’t tried that yet, so i can’t say for sure. If you decide to try it, please let me know how it goes!
Kim says
A wonderful recipe! Very easy & I love that you can use frozen blueberries. I sprayed my bowl & spoon with Pam cooking spray. It makes muxing & spreading so easy. I also made sure to use a heavier spoon with a long handle. It also helps with the thick batter. Thankyou for sharing this recipe with us!
Amanda Formaro says
Great idea with the Pam!!
Barbara says
Why does the recipe say 1 each egg ,?
Amanda Formaro says
Thanks I’ve fixed it :)
Kristi Fontenot says
I’d like to make this but in a bigger batch. I’ve learned that not all recipes work as well in a large pan when the recipe calls for an 8×8 or 9×9. Do you know if this one will? And do you know how well it freezes?
Amanda Formaro says
Hi Kristi – First I need to state that I have NOT tried doing that. But I feel like that would work, doubling the recipe in a 13×9. If you try it, I would love to hear your results!
RB says
I tried to cook a smaller batch and halved the recipe. Ow my gosh I can’t thank you enough – this cake is spot on!!! absolutely loved by the whole family.
Amanda Formaro says
Hooray, so glad you loved it!
Sue says
I made this cake this week, it came out very good. I used a glass pan. I did not read the reviews until it was in the oven then worried that I should have added vanilla, but I found it did not need it. I did use freshly grated lemon peel (probably a little more than a teaspoon) and it gave it great flavor. My husband loved it!
Amanda Formaro says
Awesome, so glad you loved it Sue! Thanks so much for coming by and saying so!
Whitney says
I made the cake exactly as recipe says to, I did use some frozen berries I had in the freezer from berry picking this summer. It was delicious! However my batter turned universally blue in color. How do you fold in the berries evenly without them bleeding into the batter? Yours is so much prettier than mine. Hoping you have a trick to help me.
Amanda Formaro says
Hi Whitney! Did you thaw the berries? That would cause the blueberries to bleed. If using frozen berries, keep them frozen until the very last second. Fold them in while they are still frozen and don’t stir too much, just enough to get them in there :)
Kathy. West says
Sounds delish, can’t wait to make it.
Kim Beckwith says
I knew by the picture I had to make this. I’m not a cook, but love to bake. For once I knew I did it right because the batter was thick. This was sooooo good. Thanks much for the recipe. Hubby and neighbor also thank you 😸
Amanda Formaro says
Yay, so glad you loved it, thanks Kim!
Kathy Ward says
Can I double the recipe and use a 9×13 glass dish? Cooking time?
Thank you, can’t wait to make this! Since it sounds delicious, it’ll go extremely fast iñ my house. Hence the doubling.
Amanda Formaro says
Hi Kathy! First I need to state that I have NOT tried doing that. But I feel like that would work, doubling the recipe in a 13×9. If you try it, I would love to hear your results!
Nyla says
I thought the cake was a little bland. It could have used salt or vanilla for more favoring.
Amanda Formaro says
Sorry you felt that way, we love it here!
Misty says
Amanda, can you make this with a flour substitute like almond or coconut? And have you made it With Stevia instead of sugar? Thank you! Looks amazing!!!
Amanda Formaro says
Hi Misty! I have not done either. If I were going to try a sugar substitute I would probably try Swerve. That said, i haven’t tried that yet. And no I haven’t experimented with substitute flours yet. I’m sorry!
Danielle says
Just made this! Reminds me of my childhood. I baked it at 350 in my convection oven. It was done in 27 minutes:). Can’t wait to try it. Thanks for the recipe.
Amanda Formaro says
Awesome, can I have a piece!? : )
Roxanne says
I’m planning to make this with fresh raspberries. They are super soft, so I’m thinking of maybe dropping small clumps of the batter into the pan, then throwing half the raspberries in, then the rest of the batter in small clumps and finishing with the rest of the raspberries. Do you think the batter will come together as it bakes? There’s no way I could mix them into the batter without turning them into raspberry jam, lol.
Amanda Formaro says
I think that sounds like a good plan! Would love to hear how it goes!
Hollie says
I want to make this soon, but typically have to modify recipes based on high climate (removing sugar/baking soda or powder, adding more flour & liquid). I can do this, but thought I would ask your thoughts on this before making the changes.
Amanda Formaro says
Oh my, I haven’t tested this at a high altitude before. I wish I had some inout for you BUT if you decide to try it, I would really love it if you shared your results.
Jill says
Can you replace oats for the nuts? We can’t have nuts in our family
Amanda Formaro says
I’m sure that would work, the nuts are only in the topping :)
Barbara Gonthier says
Will made Blueberry Breakfast Cake soon
Andrea says
Can this be cooked and then frozen to be served at a later date ?
Amanda Formaro says
Yes! 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.