Introduction

Blueberry Breakfast Cake is a delightful start to any morning, combining tender cake with bursts of juicy blueberries and a sweet, crunchy topping. Finished with a simple glaze, it’s perfect for sharing with family or guests.

A square piece of blueberry crumb cake sits on a white plate over a white marbled surface. The cake has three clear layers: the bottom layer is deep purple with baked blueberries, the middle layer is light yellow and fluffy cake with pieces of blueberries inside, and the top layer is a crumbly, golden-brown streusel topping with small bits of nuts. There are some crumbs scattered around the cake on the plate. In the background, part of a white cake stand with more crumb cake is slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (approximately 9 ounces)
1/2 cup sugar
2 teaspoons baking powder
1 large 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
1/3 cup sugar (for topping)
1/4 cup all-purpose flour (for topping)
1/4 cup walnuts (finely chopped)
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine (for topping)
1/2 cup powdered sugar (for drizzle)
2 tablespoons milk (more or less, for drizzle)

Instructions

Step 1: Preheat the oven to 350°F and spray or grease a 9-inch square baking pan.
Step 2: In a large bowl, whisk together the flour, 1/2 cup sugar, and baking powder. Cut the softened butter into small pieces.
Step 3: Add the egg, milk, butter, and grated lemon peel to the dry ingredients; mix just until moistened. You may need to finish mixing by hand to incorporate all flour. The batter will be very thick.
Step 4: Fold in the blueberries carefully, as the thick batter takes a few minutes to combine. Spread the mixture evenly into the prepared pan.
Step 5: For topping, combine 1/3 cup sugar, 1/4 cup flour, walnuts, and cinnamon in a bowl or mini food processor. Add cold butter and cut in or pulse until crumbly but not over-processed. Sprinkle evenly over the batter.
Step 6: Bake at 350°F for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: For the glaze, mix powdered sugar and 2 tablespoons milk. Add more milk by drops if needed to reach a drizzling consistency. Drizzle over the cooled cake and let it sit until the glaze solidifies.

Tips & Variations

Use fresh blueberries for a brighter flavor, or frozen ones straight from the freezer to avoid crushing them in the batter.
Substitute chopped pecans or almonds for walnuts to change up the topping texture.
For extra lemon flavor, add a teaspoon of lemon juice to the batter along with the grated peel.
If you prefer a sugar-free version, reduce the sugar and consider a natural sweetener alternative in the topping and drizzle.

Storage

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave if desired. The glaze may soften slightly upon reheating but will still add a nice touch.

How to Serve

The image shows a glass baking dish filled with a three-layer dessert. The bottom layer is dark purple and looks like cooked blueberries. The middle layer is light cream with a smooth texture, visible just below the crumb topping. The top layer is a golden brown crumb crust made of small, crispy crumbs with a rough texture and bits of chopped nuts. The dish is placed on a white and yellow checked cloth on a white marbled surface, with fresh blueberries and two yellow lemons scattered in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this cake?

Yes, frozen blueberries work well and can be added directly from the freezer without thawing. This helps prevent the batter from turning blue or wilting.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center of the cake. When it comes out clean or with just a few moist crumbs, the cake is ready. Avoid testing too early to prevent underbaking.

Blueberry Breakfast Cake Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

This Blueberry Breakfast Cake is a moist and satisfying treat, bursting with fresh blueberries and topped with a crunchy walnut cinnamon crumb. Perfect for a cozy morning or brunch, it’s easy to prepare and combines buttery, tender cake with a sweet and tangy drizzle.

Author: Maya
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 9 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake:

2 cups all-purpose flour (approximately 9 ounces)
1/2 cup sugar
2 teaspoons baking powder
1 large 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 walnuts (finely chopped)
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine

For the Drizzle:

1/2 cup powdered sugar
2 tablespoons milk (more or less to get to a drizzling consistency)

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F and spray or grease a 9-inch square baking pan to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, and baking powder. Cut the butter into small pieces to prepare for mixing.
Add Wet Ingredients: Add the lightly beaten egg, milk, softened butter, and grated lemon peel to the dry ingredients. Mix just until the dry ingredients are moistened; the batter will be very thick. You may need to finish mixing with your hands to fully incorporate the flour.
Fold in Blueberries: Gently fold in the fresh or frozen blueberries into the thick batter, which may take a few minutes due to the batter’s density. Spread the mixture evenly into the prepared baking pan.
Prepare Topping: In a mini food processor or bowl, combine the sugar, flour, walnuts, and cinnamon. Add cold butter and pulse or cut in with fingers until the mixture is crumbly but not over-processed. Sprinkle this crumbly topping evenly over the batter in the pan.
Bake the Cake: Bake at 350°F for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
Make Drizzle: Combine powdered sugar and milk in a small bowl, adding milk a few drops at a time until the mixture reaches a drizzling consistency. Drizzle over the top of the baked cake and allow it to set until the sugar hardens.

Notes

Use fresh or frozen blueberries as desired; no need to thaw frozen blueberries before mixing.
Do not melt the butter for the batter; it should be softened to help achieve the correct texture.
For a nut-free version, omit walnuts from the topping or substitute with seeds like sunflower or pumpkin seeds.
If the drizzle is too thick, add more milk slowly to achieve a smooth pourable consistency.
Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: blueberry breakfast cake, breakfast cake, blueberry cake, crumb topping, easy breakfast recipes, baking recipes