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Blueberry Breakfast Cake Recipe

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★★★★★

4.1 from 72 reviews

This Blueberry Breakfast Cake is a moist and flavorful treat perfect for starting your day. Made with fresh or frozen blueberries, a tender crumb, and a sweet nutty crumb topping, it’s finished with a delightful powdered sugar drizzle. Easy to prepare and sure to please a crowd, it’s ideal for breakfast, brunch, or tea time.

Ingredients

Scale

Cake Batter

  • 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

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

Drizzle

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

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease or spray a 9-inch square baking pan to prevent the cake from sticking.
  2. Mix dry ingredients for the batter: In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup sugar, and 2 teaspoons baking powder. Cut 1/4 cup softened butter into small pieces to incorporate later.
  3. Combine wet and dry ingredients: Add the lightly beaten egg, 1/2 cup milk, softened butter pieces, and 1 teaspoon grated lemon peel to the dry ingredients. Mix just until the dry ingredients are moistened; because the batter will be thick, you may need to finish mixing with your hands to incorporate all the flour evenly.
  4. Fold in blueberries: Gently fold 2 cups of fresh or frozen blueberries into the thick batter. This may take a few minutes due to the batter’s density. Once evenly combined, spread the batter into the prepared baking pan.
  5. Prepare the topping: In a mini food processor or a bowl, combine 1/3 cup sugar, 1/4 cup flour, 1/4 cup finely chopped walnuts, and 1/2 teaspoon ground cinnamon. Add 3 tablespoons cold butter and pulse or cut in the butter until the mixture becomes crumbly without overprocessing. You can also use your fingers to achieve the right crumbly texture.
  6. Sprinkle topping and bake: Evenly sprinkle the crumbly topping over the batter. Bake in the preheated 350°F oven for 40-45 minutes or until a toothpick inserted in the center comes out clean and the cake is done.
  7. Prepare drizzle and finish cake: While the cake bakes, mix 1/2 cup powdered sugar with 2 tablespoons milk, adding a few drops more milk if needed to achieve a smooth drizzle consistency. Once the cake is out of the oven and cooled slightly, drizzle the glaze over the top. Allow the drizzle to set before serving.

Notes

  • You can use fresh or frozen blueberries; if using frozen, do not thaw before folding them into the batter to avoid discoloring.
  • Do not overmix the batter to keep the cake tender.
  • The crumb topping can be adjusted by adding more nuts or cinnamon to your liking.
  • For a dairy-free option, substitute butter and milk with vegan alternatives.
  • 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 recipe, morning cake, lemon peel, nut topping

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