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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R says
I made this exactly how the recipe stated to make it with no adjustments. I personally found it to be more dense than I anticipated/wanted, and it needed more blueberries and lemon zest. I liked that it wasn’t overly sweet but it definitely lacked that blueberry and lemon flavor I was hoping for and the texture was too dense for me and the 5 other people who ate it. Based on the consistency of the “batter” I could tell before I even baked it. Maybe cake flour or another leavening agent would help. I would make it again with more blueberries, lemon zest, and an adjustment to the “batter” to make it lighter and fluffier.
Amanda Formaro says
Hi there! Sorry you had trouble, but sounds like you did something wrong. I have never had this cake come out dense. Please read the entire post as there are several tips and notes in there.
Julia C. says
You need to employ the scoop and sweep method in order to produce a light and fluffy cake .
Heather says
I do t have cups any idea what the measurements are in Grammies. Thank yiu
Katrice says
Here is a cups to grams conversion from allrecipes.com
https://www.allrecipes.com/article/cup-to-gram-conversions/
Lore says
Delicious Blueberry Cake and family enjoyed! Only made the cake portion and accidentally added 1 whole stick of cold butter which I did cube. I also added lemon to the milk. I used 1 cup of blueberries that I tossed in flour first. My oven took 30 minutes to bake and the cake appeared to have the look of a topping (the additional small cubes of butter perhaps!)
Sima Weiss says
Could I make it a day before I serve it?
Thank you!
Amanda Formaro says
Yes!
Gabby Krantz says
What is your Opinion and hints—
Can this be baked as muffins ?
Would be so easy to freeze or take for coffee break to work?
Thank you !
Sj says
Cake was moist but didn’t have much taste. I think the streusel would have been better with brown sugar.
Susie says
This what my mother-in-law called Blueberry Buckle. I have been making it for 50 years. She got the recipe from her Betty Crocker cookbook. It is still a family favorite.
Bella says
Hi, Amanda!
I’m very excited to try this recipe out. I have everything on hand, except a 9″x9″ pan. Would an 8×8″ pan work at all? Thank you very much in advance.
Amanda Formaro says
So sorry for the late reply. Yes that will work though you may need to bake a few minutes longer.
Carol Pontious says
After 40 plus years of eating and or baking, I have finally found my FAVORITE blueberry baked dish!
This recipe deserves to be tried!
Janine says
If I use a 12×12 pan, I don’t have a 9×9, how long would I bake it for.
Thanks
Amanda Formaro says
Oh my, that might not work. The cake might be too thin. Do you have a round cake pan? That would work!
Arlene Weiner says
Made without the sugary topping, just the crumble. It was sweet enough and delish. For high altitude, add two eggs. Comes out perfect! Love this recipe. Thank you.😊a
Kari Knight says
Can I make up the batter the day before and bake it the next day?
Amanda Formaro says
I haven’t tried it, but I think it should be fine!
Amiracle Harris says
Yes I did and it came out amazing
Andrea says
Could I use almond or oat milk?
Amanda Formaro says
I haven’t tried it with either of these.
Alicia says
Did it work out with almond milk?
Laurye says
I substituted half the sugar with Stevia, used 1+1/3 cup almond flour with 1 cup flour, In the cake recipe.
Then, only 2 T butter in the crumb topping and cooked in a bunt pan for 40” so the servings looked a little prettier…and it came out perfect and delicious!
Alyssa Yandow says
Was I supposed to thaw the frozen blueberries before using them? I didn’t and everything was pretty cold going into the oven… I’m concerned it will affect my baking time
Amanda Formaro says
No need to thaw! In fact you don’t want to, because the juices from the thawed blueberries will turn your cake purple!
Megan says
Is almond Milk ok to sub for reg milk?
Amanda Formaro says
I have not tried that so I am afraid I cannot offer any advice.
Monica says
This is delish. Don’t skip the lemon zest, it gives a note of freshness.
Stephanie Calahasen says
Just made it and it’s delicious! The only thing I did differently was substituting buttermilk for milk.
Amanda Formaro says
Thank you so much, glad you loved it!
Jen H says
This looks so good! Will I still have enough topping if I leave out the walnuts (for my picky children)?
Amanda Formaro says
Yes should be fine, you could always up the other topping ingredients
Margaret says
Regarding measure flour-I was told, years ago, to insert knife to “cut our” air pocket in the flour then sweep off excess from the top. Is this wrong?
Amanda Formaro says
I usually fluff the flour in the container or bag first, then scoop and sweep. Cutting out the air once it’s already in the measuring cup will make the flour sink more, so it could increase the weight. Best bet is to weigh it :)