Blueberry Breakfast Cake: A Sweet and Fruity Morning Treat
Looking for the perfect treat to kickstart your morning or to enjoy as a mid-morning snack? This Blueberry Breakfast Cake is an irresistible combination of soft, fluffy cake bursting with fresh blueberries, a hint of lemon zest, and a crunchy cinnamon-walnut topping. It’s an easy-to-make recipe that feels like a special indulgence, whether served as breakfast, brunch, or dessert. Plus, the optional powdered sugar drizzle adds just the right touch of sweetness to finish it off beautifully.
Why You’ll Love This Recipe
This Blueberry Breakfast Cake is the ultimate crowd-pleaser. The moist and fluffy cake pairs perfectly with the tart sweetness of blueberries, while the grated lemon peel adds a refreshing brightness. Topped with a crumbly walnut-cinnamon streusel, it has just the right amount of crunch. The best part? You can prepare it in less than an hour, making it a great option for weekends, special occasions, or when you just want a delicious homemade treat to enjoy with your coffee.
Blueberry Breakfast Cake Recipe
Ingredients:
For the Cake:
- 2 cups all-purpose flour (approximately 9 ounces)
- ½ cup sugar
- 2 teaspoons baking powder
- 1 large egg, lightly beaten
- ½ cup milk
- ¼ cup butter or margarine, softened (NOT melted)
- 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
- 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)
Directions:
- Preheat the Oven
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan. Set aside.
- Prepare the Cake Batter
- In a large bowl, whisk together the flour, sugar, and baking powder. Cut the butter into small pieces and add it to the dry ingredients.
- Add the lightly beaten egg, milk, softened butter, and grated lemon peel to the flour mixture. Stir just until the ingredients are moistened. Note: The batter will be thick, so you may need to finish mixing by hand.
- Gently fold in the blueberries, being careful not to overmix. This may take a few minutes due to the thickness of the batter. Spread the batter evenly into the prepared baking pan.
- Make the Topping
- In a small bowl, combine the sugar, flour, finely chopped walnuts, and ground cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture becomes crumbly.
- Sprinkle the topping evenly over the cake batter.
- Bake the Cake
- Bake the cake in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly before adding the optional drizzle.
- Add the Drizzle (Optional)
- In a small bowl, whisk together the powdered sugar and milk until smooth and the desired drizzling consistency is achieved.
- Drizzle the glaze over the cake once it has cooled slightly for an added touch of sweetness.
- Serve and Enjoy
- Slice the cake into 9 servings and enjoy this delightful blueberry treat! Serve warm for the best experience.
Recipe Notes:
- Fresh or Frozen Blueberries: Both fresh and frozen blueberries work well in this recipe. If using frozen blueberries, do not thaw them before adding to the batter to avoid excess moisture.
- Make it Ahead: You can bake this cake a day in advance and store it at room temperature. For longer storage, keep it in the refrigerator, then reheat individual slices before serving.
- Optional Drizzle: The powdered sugar drizzle is optional, but it adds an extra touch of sweetness that makes the cake even more special.
Nutritional Information:
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Calories: 315 kcal per serving
- Servings: 9 servings
This Blueberry Breakfast Cake is a delightful way to enjoy the sweet, juicy flavor of blueberries any time of day. Whether you enjoy it warm from the oven with a drizzle of icing or packed for an on-the-go treat, this cake is sure to become a favorite in your recipe collection. It’s simple, delicious, and perfect for sharing with family and friends.
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Blueberry Breakfast Cake
- Total Time: 55 minutes
- Yield: 9 1x
Description
This Blueberry Breakfast Cake is a deliciously satisfying morning treat, perfect for starting the day on a sweet note. The burst of fresh or frozen blueberries, combined with the bright lemon zest, creates a vibrant and refreshing flavor. The crunchy walnut cinnamon topping adds the perfect balance of sweetness and texture.
Ingredients
2 cups all-purpose flour (approximately 9 ounces)
½ cup sugar
2 teaspoons baking powder
1 large egg, lightly beaten
½ cup milk
¼ cup butter or margarine, softened (NOT melted)
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
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)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
In a large bowl, whisk together the flour, sugar, and baking powder. Cut the butter into small pieces.
Add the egg, milk, butter, and lemon peel to the dry ingredients. Mix just until moistened. You may need to finish mixing by hand as the batter will be very thick.
Gently fold in the blueberries. This may take a few minutes due to the thick batter. Spread the batter evenly into the greased baking pan.
In a small bowl, combine the sugar, flour, walnuts, and cinnamon for the topping. Cut in the cold butter until the mixture becomes crumbly. Sprinkle this topping over the cake batter.
Bake for 40-45 minutes or until the cake is golden and tests done with a toothpick.
For the drizzle, mix the powdered sugar and milk until smooth. Drizzle over the cake once it has cooled slightly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 315