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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Elliott says
We have multiple Nut allergies in our family so I’m looking for an alternative for the topping, do you have any suggestions?! Thanks Elliott
Amanda Formaro says
You can just leave the nuts out! :)
Tonia says
Seeing as you took some time out to share this recipe it’s only fair to take the time to leave some feedback. This was an absolute hit with the family! Absolutely perfect and had no problems at all with this recipe. Definitely making this again in the very near future. Thank you so much for sharing this :)
Amanda Formaro says
Hooray, so glad to hear that Tonia, thank you!
Barbara Heinemann says
This was simple and delicious. I am so grateful you said to use your hands, because it did get so thick that it could not have been stirred when I put the blueberries in. The family and I all loved this recipe
Amanda Formaro says
That’s awesome Barbara, thank you so much!
Betsy says
DELICIOUS!!
Heather says
I have made this recipe not less than half a dozen times since March. The only change I have made is using pecans instead of walnuts. Just read the entire post and follow the directions. It’s quite a simple cake to make.
Amanda has addressed all the concerns I see posted in the comments. I’m thinking people who are having issues haven’t bothered to read the tips that are listed at the very top. This breakfast cake is excellent and has been requested by my friends and family over and over.
Amanda Formaro says
Thank you so much Heather! I really appreciate all of that :)
P Harwood says
Wonderful. Will make again
Amanda Formaro says
Thank you! So glad you loved it :)
rawan says
can i use canned blueberries ?
Amanda Formaro says
Canned blueberries should be fine, as long as you drain them well. But NOT blueberry pie filling.
Rachelle says
Yummy, made it tonight and I will agree it needs a little salt but really it’s perfect. Also the dough was not thick for me and turned out fine
Colleen Thompson says
I love the amount of blueberries but this coffee cake is more like a dough. It also is a little on the dry side. I think it could use a little more milk. Also the addition of vanilla would be yummy. I also would suggest the use of brown sugar over granulated sugar for the topping. It’s a tasty cake but it could be more moist.
Amanda Formaro says
Did you weigh your flour as suggested in the recipe? Too much can dry it out. Glad you enjoyed it though!
Ellen says
I used brown sugar in both the batter and the topping. I added vanilla to the batter and rolled oats to the topping.
Jennifer Feltri-George says
This blueberry cake was very easy to make and the instructions about the consistency of the batter definitely helped. We substituted oats for the nuts in the topping. We just pulsed the oats in the food processor with the rest of the ingredients, and that worked out just fine, so if you have an allergy you can try that subtitution.
Sandy says
I have made this recipe with and without the topping and both were very good. Glad that it doesn’t have added salt and uses less sugar than other recipes and is still good!
Amanda Formaro says
Thanks Sandy! So glad you enjoyed it! :)
Dee says
Hello, this looks delicious. I am allergic to wheat and dairy. Do you think this recipe would work with gluten free flour and almond milk?
Amanda Formaro says
I haven’t tested it with gluten free ingredients.
Lisa says
I have made with GF flour and vegan margarine and it cane out delicious everyone loved it. Making it now for Father’s Day 😊
Chris Shanley says
Just made recipe for the first time. Family enjoyed it. However, both the cake recipe and the topping recipe need salt. I added 1/2 teaspoon salt to the cake recipe because I’m just used to baking with it. But it could use more. I would suggest 3/4 teaspon salt for cake and 1/4 teaspoon to the topping recipe. It always good to balance sugar with salt when baking.
Lori says
The proportion of wet ingredients to dry ingredients is way off, leaving a batter that is solid. I added 1/4 cup of water so I could stir it. I didn’t have a problem with measuring. I rarely read the long writings before the recipe. If I had, I’d not have chosen this recipe. Trust your followers. Another issue: where’s the salt? Salt activated the baking powder. It is baking in the oven. Sometimes things taste good even if the recipe isn’t ideal. I left my hazelnuts out. They are too expensive for a recipe that might be a fail.
This just might be an issue only I have, but ingredients should be listed in the order you add them. Out if order makes you skim the recipe over and over to be sure you have not missed anything.
Okay, final verdict. Taste is ok. Not the best, but tasty. Add water if your batter is stiff. If it is fine, then don’t stress.
Amanda Formaro says
Sounds like you may have mis-measured the flour. If you read through the blog post, you’ll see lots of information, tips, and troubleshooting tips to avoid such issues.
Sharon says
I found it impossible to fold in the blueberries as the dough was too thick so I pressed half of the dough in the pan then layered with blueberries and pressed remaining dough on top. Not ideal. Any tips for folding in the blueberries?
Amanda Formaro says
Hi Sharon. Did you check the trouble shooting section in the post? This is a very think batter, but if the flour weighs more than recommended then it will be difficult to work with.
Linda says
The recipe says w cups flour, then in parentheses approx. 9 ounces. Two cups is 16 oz. which is it?
Amanda Formaro says
2 cups of flour actually weighs out to 9 ounces. 16 ounces is equal to 2 cups of liquid measure :)
Julie Dare says
I just made this recipe today and it is delicious!! I will definitely be making this again. I poked holes in the cake so the glaze was able to reach all parts inside and outside. Yum!
Amanda Formaro says
Great idea!
Liana says
I made this today and we enjoyed it. Just the right amount of sweetness. It’s very good and was actually easy to make.
Amanda Formaro says
Hooray, thank you Liana!
Mary says
If you use frozen blueberries should you add them while still frozen or thaw first?
Amanda Formaro says
While still frozen :)
Ruth says
I used frozen berries. Cake turned out tasty, but I had to add 20 minutes of cooking time.
Nina Harp says
So good! Subbed partial whole wheat flour and almond milk and came out fantastic! New favorite!
Amanda Formaro says
That’s awesome, thank you Nina!