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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Danya McKinney says
I made this vegan by substituting the egg with egg replacer by Bob’s Red Mill, the milk with almond milk, and butter with Smart Balance Organic Buttery Spread, I also used whole wheat baking flour. I did not skimp on the sugar though. lol So this recipe did not get exactly healthy, but just a bit healthier. It was delicious and should be doubled because my two small children and I ate more than half of it immediately!
Amanda Formaro says
Awesome, thanks so much for sharing your substitutions Danya!
Jess says
Can I skip the walnuts?
Amanda Formaro says
Absolutely!
Joan says
How did you all have success.? I have a lump in bowl and can’t even spread it on an 8inch pan, let alone a 9inch pan. Followed directions to the letter
Amanda Formaro says
Sounds like you may have had too much flour. Did you measure it out on a kitchen scale?
Joan says
Update – got it pushed out into the pan and baked it. Turned out okay after all. I did measure everything to the letter on the recipe. I will make it again and found it tasted better on the second day.
cynthia cross says
it was almost impossible for me to spread. I used a spatula. it was hard for me because I used parchment paper.
Grace says
When you are done with the batter is very very heavy. Put it into your pan in spoonfuls to fill the pan. It spreads out as the heat gets to it and is FABULOUS. The single tho g I did was add buttermilk instead of regular milk ( definitely not a calorie counter here🤣) it spreads beautifully so I would say give it another try
Robin says
Can I use buttermilk in place of regular milk?
Amanda Formaro says
Hi Robin. To do so for the 1/2 cup of milk, use 1/2 cup buttermilk and reduce the baking powder by 1 teaspoon, and add 1/4 teaspoon of baking soda.
Lija says
having difficulty with the measurements. 0.19 cup? I recognize .75 thats 3/4, is there a conversion?
Amanda Formaro says
I’m afraid I don’t know what you are referring to? there’s nothing in the recipe that says .19 cup. Did you happen to change the number of servings?
Grace says
It works great adding cranberries as well and very very good
Cathy says
Can you make this using fresh strawberries instead of blueberries
Amanda Formaro says
I have not tried that but I think it would work! Would love to hear how it goes!
Alyssa says
Made this today, and it came out really well! Sending love from the Caribbean <3
Amanda Formaro says
Glad to hear it, thank you!
Karen Ryder says
I made a double batch in a 9 x 13 pan. It came out great and I will definitely make it again.
Mary-Ellen says
Very good and wow, if you look, this recipe is 10 years old! The only thing I might change next time is to add a little more sugar. For me, it wasn’t sweet enough (although probably healthier!!).
Amanda Formaro says
So glad you loved it Mary! And yes, it’s been here for a long time! :)
cynthia cross says
I agree. with the glaze, all the sweetness was towards the top. I would have preferred the sweetness throughout.
Carrie Slusarski says
Can this recipe be doubled and baked in a glass 9×13 greased pan?
Amanda Formaro says
I believe that should work!
Sandi Boyd says
I am gonna save this recipe, and maybe try to make it low carb..by using coconut flour..yummy.. lower sugar.. I am going to use swerve..I am very excited about it. My autistic daughter loves the blueberry flavor, but not the berries themselves. So I may have to just blend them upp, to get her to eat it. Sounds like good stuff to me
Amanda Formaro says
Blended blueberries should make it a pretty purple! :)
Dee Dee L. says
One of the best cakes I’ve ever baked! We don’t have baking powder in Italy but I used “lievito for cakes” which contains baking powder and other rising ingredients, the batter turned out super sticky but ph my the cake was so soft and moist and the crumbles is my favourite bit! I only had half the amount of blueberries but it didn’t affect the outcome. I’ll definitely save this recipe🌟
Amanda Formaro says
Hooray! So glad you loved it!!
Becca says
Is there a different topping to use or try for those who can not have walnuts or nuts in general?
Amanda Formaro says
You can just leave the nuts out and it will be fine!
Jennifer Feltri-George says
We subbed in oats instead of nuts and that worked too!
Amanda Formaro says
Awesome, thanks so much!
wade Chartier says
Could I use whole wheat flour? That’s what I have on hand.
Amanda Formaro says
Hi Wade. I have not tested this recipe with whole wheat flour. Sometimes it can behave differently in baking. If you decide to take the plunge, I would love to hear the results!
Blowtorch Cook says
I made this tonight with what they call 100% whole wheat white flour. It came out great. I cut about 3 tablespoons out of the flour as whole wheat always absorbs more of whatever liquid you have. Also added an extra egg but that was because I was increasing the recipe by 50%. So 1.5 x everything except put in that extra whole egg which probably wasn’t a bad idea anyway for extra moisture.
For the topping I used one cup of almond flour that had been in my freezer but used no regular flour. To make sure I had a good almond flavor which I am so addicted to I mixed the butter with a few drops of almond extract, then mixed the almond flour into the butter. Was easy to distribute lightly over a 9 by 13 pan. Baked at 350 47 minutes.
My milk was sour so I had to add a pinch of baking soda to sweeten it along with the baking powder called for. I had to increase the recipe because my 4 cups of blueberries were getting old.
I was so glad for all the tips given at the start the recipe knowing beforehand how thick the dough was going to be was a real help. Also the business of keeping the butter soft but still solid, not melted. Such good hints and now I’ve got a gorgeous pan of blueberry cake to share. I love that it has less sugar than a regular cake. (No glaze). Plus all those blueberries and almond flour and whole wheat makes me feel not quite so guilty to serve for breakfast.. Of course we had to try it tonight for a midnight snack. Definitely passed the taste test.
Amanda Formaro says
Wow that sounds awesome, thanks for sharing all of your changes! I am sure it will help others as well!
CCD says
Could you make this in a loaf pan?
Amanda Formaro says
I have not tried that. My worry would be that the center wouldn’t cook as fast as the outside. I would have to test and experiment in order to provide a solid answer.
Patricia Knight says
Could you make it into cupcakes?
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.
Kelly says
Has anyone tried this with gluten free all purpose flour?!
Rose says
Yes, I made it today with Pamela’s gf cup for cup and it looks wonderful. I also used Truvia in place of the sugar.
maricela says
OMG! This is Sooooo Delicious! 😋 made one for the house and one for hubbies workplace and it was a big hit in both places! Only tweak I did was add lemon extract plus lemon zest. Truly made a difference! Thank you! Keep these yummy recipes coming Please 🙏
Amanda Formaro says
Awesome, sounds great!!
Rachael says
Can you use a little bit of lemon juice instead of part of the milk so it’s more lemony?
Amanda Formaro says
You could, but I wouldn’t switch out more than a tablespoon. Another option is when making the topping, rub the sugar together with a teaspoon of lemon zest! :)
Ross Grant says
This is like a cake my first wife would make. May I suggest to add some diced roubbub same size as blueberries. Makes a wonderful addition.
Deborah Carlson says
If using frozen blueberries do you thaw them first?
Amanda Formaro says
No don’t thaw them, Just mix in the frozen berries!
Courtney Smith says
Hello,
I’m wondering if I could add a couple ripe bananas to this… has anyone tried that?! It looks delicious as is, but I love adding bananas to breakfast recipes.
Alex says
Made today and used 1/4 cup mashed ripe banana instead of egg. Came out delicious and looks like the photos. Tastes slightly of banana.
Amanda Formaro says
Awesome, great to know the banana substitution worked well!
TerriAnne says
Things look good