Blueberry Breakfast Cake – perfect for breakfast, brunch or a light dessert. This luscious cake is a deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries and absolutely delicious.
If you love having the addition of a little sweet treat to accompany your morning coffee, this Blueberry breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, overflowing with fresh blueberries is perfect to your morning-treat repertoire.
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!
You can use frozen berries in this recipe. I would add them frozen instead of thawed. Also, I would not fold them into the batter as the color tends to bleed. Layer 1/3 of the batter in the cake pan, then top with 1/3 of the frozen blueberries. Repeat until all batter and blueberries have been added.
You can froze Blueberry Breakfast Cake, just try a slightly warm slice before you cool and freeze. It’s just so good!
Blueberry Breakfast Cake
- 1 large egg lightly beaten
- 2 cups fresh or frozen blueberries
- 2 cups all-purpose flour approximately 9 ounces
- 2 teaspoons baking powder
- ½ cup sugar
- ¼ cup butter or margarine softened NOT melted
- ½ cup milk
- 1 teaspoon grated lemon peel
- ¼ cup all-purpose flour
- ⅓ cup sugar
- ½ teaspoon ground cinnamon
- ¼ cup walnuts finely chopped
- 3 tablespoons cold butter or margarine
- 2 tablespoons milk more or less to get to a drizzling consistency
- ½ cup powdered sugar
- 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 process, or cut in if doing by hand, until mixture is crumbly. 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.
- 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.