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Blueberry Breakfast Cake Recipe

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★★★★★

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.

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

  1. Preheat and Prepare Pan: Preheat the oven to 350°F and spray or grease a 9-inch square baking pan to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://messykitchenmagic.com/blueberry-breakfast-cake-recipe/