Classic Blueberry Breakfast Cake: The Perfect Recipe for a Delightful Morning Treat
There’s something truly special about starting your day with a warm, homemade treat. Whether you call it blueberry breakfast cake, a comforting coffee cake, or a rustic blueberry buckle, this recipe promises a delightful experience. It’s absolutely overflowing with juicy fresh blueberries and boasts an irresistible flavor that makes every bite a pure joy. For me, there’s no better way to complement my morning coffee than with a slice of something sweet and baked with love.
While not an everyday indulgence, those mornings when I take the time to whip up a homemade cake, roll, or bun truly elevate breakfast into a memorable event. It’s like when my kids beg for those gooey, soft homemade cinnamon rolls; now, this blueberry breakfast cake is giving them serious competition for the most requested morning treat! Its simple charm and incredible flavor have quickly made it a family favorite, garnering requests from every corner of the house.
Why This Blueberry Breakfast Cake Recipe Is a Winner
This recipe is a true standout, not only for its delightful blueberry flavor but also for its incredible versatility. It adapts beautifully to various fruits, making it a recipe you can enjoy all year round. Imagine substituting the blueberries with tart raspberries, sweet blackberries, or even sour cherries for a different twist. As autumn approaches, cranberries could make a fantastic, festive variation. This adaptability is one of the main reasons why this blueberry breakfast cake should definitely be added to your baking rotation!
To truly customize your breakfast cake, consider these flavor enhancements for different fruits: If you opt for cherries, a touch of almond extract will beautifully complement their natural sweetness. For cranberries, especially in the fall, a sprinkle of warming spices like nutmeg and cinnamon can add depth and seasonal appeal. If you choose a tangier fruit, such as sour cherries or cranberries, a sweet glaze drizzled over the top can balance the flavors perfectly, adding an extra layer of sweetness and visual appeal.
The irresistible crumb topping on this coffee cake is often enough on its own, providing a delightful texture and buttery sweetness. However, for those who love an extra touch of elegance and sweetness, a simple white drizzle glaze makes a beautiful and delicious addition. Either way you serve it, this blueberry breakfast cake is truly amazing and guaranteed to impress!
Essential Tips for a Flawless Blueberry Breakfast Cake
While this blueberry breakfast cake recipe has been successfully made by countless bakers, including myself on numerous occasions, a few individuals have reported challenges. It’s hard to pinpoint exactly what might go wrong without being in your kitchen, but I can offer some crucial suggestions to ensure your baking experience is a success. The vast majority of bakers have found this recipe straightforward and delicious, so by addressing these common areas, we can help you achieve perfect results every time.
Pay close attention to these details, as baking is often a precise art. Understanding the nuances of ingredient preparation and measurement can make all the difference in achieving the tender crumb and moist texture that this blueberry breakfast cake is famous for.
Frequently Asked Questions About Blueberry Breakfast Cake
It’s important to understand that this recipe is designed to produce a very thick and sticky batter. Many might initially think the measurements are off or that it needs more liquid, but resist the urge to add extra butter or milk! The consistency is deliberate. In fact, it’s so thick that I often finish incorporating the last of the flour with my hands. This ensures all ingredients are properly mixed without overworking the batter. Patience is key here; take your time to mix thoroughly until everything is combined, then gently fold in those beautiful blueberries. They might require a little persuasion to be fully integrated into the dense batter.
Softened butter is a common instruction that can sometimes lead to confusion. It means your butter should no longer be rock-hard straight from the refrigerator, but it should also not be melted or overly soft. The ideal consistency allows your finger to make a slight indent when pressed, but it should not sink in easily. If your butter is too soft or, worse, melted, it can drastically alter the chemical reactions that occur when mixed with other ingredients, impacting the cake’s texture. My best advice is to take your butter out of the fridge first. While it’s coming to temperature, measure out all your other ingredients, preheat your oven, and grease your pan. By the time you reach the step to add the butter, it should be perfectly softened. Cut it into small pieces to help it incorporate more easily into the thick batter, using your hands if necessary for thorough mixing.
Accurate flour measurement is paramount in baking, especially for a recipe with an already thick batter like this one. It’s crucial to use the “scoop and sweep” method. Simply plunging a measuring cup directly into a flour bag and lifting it out will compact the flour, resulting in a significantly larger amount than intended. I once conducted a test and found that for just one cup of flour, improper measurement could add about half an ounce of extra flour. While that may not sound like much, consider this: one properly measured cup of all-purpose flour weighs approximately 4.5 ounces. Two cups of improperly measured flour could easily yield an extra quarter cup, which is a considerable amount when baking and can lead to a dry, dense cake.
How to “Scoop and Sweep”: Place your measuring cup on a piece of waxed paper or a clean surface. First, stir the flour in its container to aerate it and make it fluffy. Then, gently “scoop” flour out with a spoon and lightly drop it into your measuring cup until it’s overflowing. Finally, use the flat edge of a knife or an icing spatula to “sweep” the excess flour off the top, leaving a perfectly level cup. The waxed paper conveniently catches any overflow, allowing you to easily return it to the flour bag. For a quick visual guide, King Arthur Baking Company offers an excellent video and explanation on how to properly measure flour.
You have options when it comes to baking pans: glass versus metal. The photos in this post show the cake baked in a glass dish, and I’ve successfully used both types. While both will work, it’s worth noting their differences. Glass pans take longer to heat up, but once they reach temperature, they retain heat very effectively, sometimes leading to darker edges. Metal pans, on the other hand, offer more consistent and even heat distribution, which often results in a more uniformly baked cake. For most baking, I generally prefer metal pans for their predictable performance. However, rest assured that this recipe performs well in a glass pan too, just keep an eye on it to prevent over-browning.
Absolutely, this blueberry breakfast cake freezes beautifully, making it perfect for meal prep or enjoying later! The key is to ensure the cake has cooled completely to room temperature before wrapping. Wrapping a warm cake will create condensation, which can lead to sogginess and ice crystals. Once cooled, wrap the cake tightly in two layers of plastic wrap, then follow with a layer of aluminum foil. This triple layer protects it from freezer burn. It can be stored in the freezer for up to three months. To defrost, simply remove the aluminum foil and plastic wrap layers and let the cake stand at room temperature for 2-3 hours until thawed.
Yes, many of our readers have successfully adapted this recipe for a larger 13×9 inch pan! To do so, you will need to double all the ingredients in the recipe. Follow the baking instructions as written, but begin checking for doneness at around 40 minutes, as the baking time might be slightly longer or shorter depending on your oven and the increased volume.
To maintain its freshness and delicious taste, store your blueberry breakfast cake at room temperature, ensuring it is covered tightly to prevent it from drying out. It will stay fresh for up to 3 days. If you need to keep it longer, store it in an airtight container in the refrigerator, where it will last for up to a week. Simply bring it to room temperature or warm it slightly before serving for the best flavor and texture.
I believe these answers cover the most common questions our readers have had. If you have any other questions or need further clarification, please don’t hesitate to leave them in the comments below, and I’ll be happy to address them!
Ingredients You Will Need for Your Blueberry Breakfast Cake
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this delicious recipe. For a convenient printable version, complete with precise measurements and comprehensive instructions, you can jump to the recipe card at the bottom of this post.
- 2 cups all-purpose flour (approximately 9 ounces, measured correctly!)
- 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 – see FAQ for details)
- 1 teaspoon grated lemon peel
- 2 cups fresh or frozen blueberries (do not thaw if using frozen)
For the Topping:
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup finely chopped walnuts (I sometimes use ground hazelnuts for a different flavor)
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter or margarine, cut into small pieces
For the Glaze: (optional, but highly recommended for extra sweetness)
- 1/2 cup powdered sugar
- 2 tablespoons of milk (adjust as needed to achieve a drizzling consistency)
To prepare the glaze, simply combine the powdered sugar and milk in a small bowl, whisking until smooth. If the mixture is too thick, add a few drops of additional milk at a time, mixing until it reaches a beautiful drizzling consistency. Drizzle generously over the top of the cooled cake and allow it to sit briefly until the sugar solidifies, creating a lovely sweet crust.
Helpful Kitchen Tools for Baking Success:
- Measuring cups (for precise ingredient amounts)
- Mini food processor (great for making the crumb topping quickly)
- 9-inch square baking pan (the ideal size for this recipe)
- Mixing bowls (various sizes for easy prep)
- Preheat your oven to 350°F (175°C) and prepare your 9-inch square baking pan by lightly spraying it with non-stick spray or greasing it with butter.
- In a large mixing bowl, thoroughly whisk together the all-purpose flour, sugar, and baking powder. This ensures all the dry ingredients are evenly distributed. Next, cut your softened butter into small, manageable pieces. Add the beaten egg, milk, butter pieces, and grated lemon peel to the dry ingredients. Mix just until the dry ingredients are moistened.
- As noted in our FAQs, the batter will be very thick. Don’t be alarmed! You may even need to finish mixing with your clean hands to fully incorporate all the flour and ensure a cohesive batter. This thick consistency is crucial for the cake’s final texture.
- Gently fold in the fresh or frozen blueberries. Because of the batter’s thick nature, this step might take a few minutes and some gentle persuasion to evenly distribute the fruit. Once mixed, spread the thick batter evenly into your prepared 9-inch square baking pan.
- For the irresistible crumb topping, combine the sugar, flour, finely chopped walnuts (or hazelnuts), and ground cinnamon in a mini food processor or a bowl. Add the cold butter (cut into small pieces) and pulse in the food processor, or cut in by hand with a pastry blender or your fingertips, until the mixture is crumbly. Be careful not to over-process; you want distinct crumbs, not a paste. I personally prefer using my fingers to feel the texture and ensure the perfect crumble. Evenly sprinkle this delightful topping over the cake batter in the pan.
- Bake in your preheated oven at 350°F (175°C) for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. This indicates it’s perfectly baked and ready to enjoy!
This cake is incredibly versatile! I often bake mine the night before, cover it with foil once cooled, and enjoy it with my coffee the next morning. However, it also makes a fantastic snack cake for an afternoon pick-me-up or a lovely dessert cake after any meal. It’s simply perfect for any occasion!
I truly hope you and your loved ones enjoy this absolutely satisfying blueberry breakfast cake as much as we do! Do you share my intense love for blueberries? If so, you simply must explore some of our other fantastic blueberry-infused recipes. You might want to try this incredibly easy One-Pan, No-Bake Blueberry Cheesecake – it’s a delightful, creamy treat! YUM!
For a more convenient “grab-n-go” option perfect for busy mornings, these Blueberry Breakfast Bars from All Day I Dream About Food are a fantastic choice, offering delicious flavor and healthy goodness.
Or how about this to-die-for Blueberry Cobbler, absolutely bursting at the seams with fresh, sweet blueberries? Blueberry fans will also swoon over this decadent and layered Blueberry Lush dessert! For other amazing fruity breakfast delights that aren’t blueberries, check out this heartwarming Cranberry Streusel Coffee Cake, and last but certainly not least, this light and fluffy Raspberry Coffee Cake. Enjoy your baking adventures!
More Delightful Breakfast & Brunch Recipes
- Sheet Pan Breakfast Pizza: A savory and easy breakfast for a crowd.
- Breakfast Casserole with Ham and Cheese: A hearty, comforting classic.
- Ham and Broccoli Strata: An elegant and delicious brunch option.
- Tex-Mex Breakfast Bake: For those who love a little spice to start their day.
- Homemade Cinnamon Rolls: The ultimate sweet, gooey morning treat.
- Bread Pudding: A rich and satisfying dish perfect for breakfast or dessert.
- Cherry Cream Cheese Coffee Cake: A vibrant and creamy twist on a classic.
I absolutely adore baking and cooking, and I love sharing my kitchen experiences and successful recipes with all of you! Remembering to come back each day for new culinary inspiration can be tough, which is why I offer a convenient newsletter every time a new recipe is published. Simply subscribe here and start receiving your free daily recipes directly to your inbox!
Blueberry Breakfast Cake
IMPORTANT – Be sure to scroll up and read the detailed Frequently Asked Questions (FAQ) section within the blog post for expert tips and solutions to common baking questions!
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Ingredients
- 2 cups all-purpose flour approximately 9 ounces, measured correctly
- ½ cup sugar
- 2 teaspoons baking powder
- 1 large egg lightly beaten
- ½ cup milk
- ¼ cup butter or margarine softened (NOT melted, see FAQ for details)
- 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 (or other nuts like hazelnuts)
- 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 achieve drizzling consistency
Before You Begin
- This cake features a naturally thick batter that will need to be spread into the pan, not poured. For best results, ensure your flour is measured properly using the “scoop and sweep” method to avoid adding too much (refer to our FAQ section for a detailed explanation).
- For a larger serving, many readers have successfully doubled this recipe and baked it in a 13×9 inch pan. When doing so, follow the original baking instructions but start checking for doneness around the 40-minute mark.
Instructions
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Preheat your oven to 350°F (175°C) and lightly spray or grease a 9-inch square baking pan.
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In a large mixing bowl, whisk together the flour, sugar, and baking powder until well combined.2 cups all-purpose flour, 1/2 cup sugar, 2 teaspoons baking powder
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Add the lightly beaten egg, milk, softened butter (cut into small pieces), and grated lemon peel to the dry ingredients. Mix just until all the dry ingredients are moistened. The batter will be very thick; you may need to finish mixing with your hands to fully incorporate all the flour.1 large egg, 1/2 cup milk, 1/4 cup butter or margarine, 1 teaspoon grated lemon peel
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Gently fold in the fresh or frozen blueberries. Since the batter is thick, this might take a few minutes to ensure even distribution. Spread the batter evenly into your greased 9-inch square baking pan.2 cups fresh or frozen blueberries
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To make the topping, combine the sugar, flour, finely chopped walnuts (or hazelnuts), and cinnamon in a mini food processor or a bowl. Add the cold butter (cut into small pieces) and pulse until the mixture forms coarse crumbs. Do not over-process; you want a crumbly texture. Sprinkle the topping evenly over the cake 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
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Bake for 40-45 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
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If using the optional glaze, combine the powdered sugar and milk in a small bowl, whisking until smooth. Add more milk drop by drop if needed to reach a drizzling consistency. Drizzle over the top of the cooled cake and let it set before serving.1/2 cup powdered sugar, 2 tablespoons milk
Expert Tips & FAQs
- You can store this delicious breakfast cake at room temperature (covered tightly) for up to 3 days, or extend its freshness by refrigerating it for up to a week.
- For freezing, ensure the cake is completely cool, then wrap it in two layers of plastic wrap followed by aluminum foil. It will keep well in the freezer for up to three months. Thaw at room temperature for 2-3 hours before serving.
- Feel free to experiment with other fruits! Raspberries, sour cherries (add almond extract), or cranberries (with a touch of nutmeg and cinnamon) all make excellent substitutions.
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full-sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on July 23, 2010, and has been updated with enhanced tips and information for an even better baking experience.