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Blueberry Breakfast Cake

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.
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Servings 16



  • 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
  • cup sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup walnuts finely chopped
  • 3 tablespoons cold butter or margarine

Drizzle (Optional)

  • 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.