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
Latest posts by Amanda Davis (see all)
- Watergate Salad - November 21, 2024
- Sweet Potato Pie - November 18, 2024
- Roasted Turkey - November 14, 2024
Alina says
Oh, it’s time for this berry and I cooked this pie in the evening. I try to eat sweets only in the morning, and this is the most delicious addition to my morning coffee. Thanks for the recipe.
Sherry says
Have you tried with frozen peaches by any chance?
Amanda Formaro says
I haven’t! Would love to know how it is if you try it!
Leah J Burns says
This turned out perfect! Absolutely loved how it was overflowing with blueberries. (I used 2 cups frozen from Costco) The only thing I changed was that I subbed applesauce for the egg because of severe egg allergy in, our family. The batter is very very thick. Don’t be tempted to add liquid. The Blueberries will so that as it bakes.
Amanda Formaro says
Thanks Leah! So glad you loved it!!
Donna says
can you double the recipe and then use 9×13 pan?
Amanda Formaro says
Yes I believe that should work.
Douglas says
Amanda, I appreciate your discussion regarding “scoop and sweep” measurements and have discovered it to be critical when baking bread. in fact, I now measure by weight (in grams) to achieve consistency in my baking process. Will be making this soon as we always have a couple of cups of fresh blueberries on hand this time of year.
Amanda Formaro says
Thanks Douglas! I agree about weighing ingredients :)
Jamie says
I am allergic to cinnamon. Do you have a good suggestion for a substitution?
Amanda Formaro says
You could leave it out all together, or use some nutmeg or allspice, but maybe cut it back a bit.
Heather says
I will admit I was skeptical on this one but was happy with the results. I appreciated the fact it isn’t overly sweet. Be sure to follow the directions-also, I DID measure the flour exactly and still had a little left over in the bowl-I didn’t force it into the batter and it turned out fine. I’d make it again!
Dr. Karen 13 says
Love this recipe and make it as long as the blueberries are in season. Yum!
Mary says
I wasn’t crazy about this cake. It was too dense. I like a lighter cake. If you do make it be sure to even out the batter in the pan. I thought I made it even throughout, but the center was denser and thicker than the rest of the cake.
I don’t think I will try it again.
Amanda Formaro says
Sounds like your oven cooks unevenly or you didn’t measure your flour. This cake is not dense, so something definitely went wrong in your process. Sorry you had trouble!
Paige monaghan says
When do i put the glaze on? before or after baking it?
Amanda Formaro says
After, similar to frosting.
Glenda says
This cake is just delicious! Loved it. I used a lemon juice/icing glaze instead & it just added the perfect little zap of tartness. Thank you for posting this recipe!
Dana says
What size pan would you suggest using if I wanted to cut this recipe in half?
Amanda Formaro says
Maybe an 8×4 loaf pan?
Brenda says
What will prevent all the blueberries ending up on the bottom ? Is the thickness of the batter preventing it ?
Amanda Formaro says
Yes!
Alina says
Оh, we are in blueberry and blueberry season now, I tried and cooked it. To say that it is delicious is to say nothing, we fought for the last piece of this pie. I will bake some more, be sure
Amanda Formaro says
Haha I love it, thanks!
PJS says
Simple, easy to follow recipe and this cake is delicious. The only change I needed to make was to use gluten free all purpose flour and the recipe turned out great. Thank you for including the information regarding the thickness of the batter. I did need to use my fingers to spread the batter and was concerned the cake would be dry. However, the baked cake was moist and delicious. This will become a go to recipe to serve at brunches. I will be making one change and will add 1/4-1/2 tsp of salt to the cake batter to enhance the flavor and tenderness/rise of the cake. Thank you for a great recipe.
Amanda Formaro says
Thank you so much for sharing your experience, so glad you loved it!
Nadine says
Found this recipe on Pinterest. It is super yummy!
Amanda Formaro says
Thank you Nadine, so glad you loved it!
Heather says
I live in England could you let me know what all purpose flour is. We have plain and self raising flour.
Thank you
Heather
Also how do I get rid of the side bar that has little boxes Facebook twitter etc
Thanks
Amanda Formaro says
Hi Heather! Plain flour has a lower protein content than all purpose, but it should be fine in this recipe. And for the sidebar, I have removed it. I agree it’s in the way :)
Julie says
Love this. I left out the nuts and replaced milk with almond milk + apple cider vinegar. Such an easy and simple recipe!
Amanda Formaro says
Thank you so much Julie!
Cathy says
Delicious, easy-to-follow recipe! Whole family loved it. Thank you!
Amanda Formaro says
Thank you Cathy, so glad you enjoyed it! :)
Ana says
It’s a delicious recipe! It’s not to sweet, which I love. I used frozen berries and it turned out good, maybe with the fresh ones it would be even better. Anyway, it’s tasty! Don’t be scared of the thick batter, in the oven everything sets during the baking process. I recommend this recipe :)
Amanda Formaro says
Thanks so much Ana, I am so happy you loved it!