This Blueberry Breakfast Cake is the kind of recipe you’ll want to keep on repeat. It’s tender, buttery, and bursting with juicy blueberries in every bite. Whether you’re sipping coffee in the morning or looking for something sweet to snack on later in the day, this cake delivers comfort and flavor without a lot of fuss.
It’s easy to throw together with simple ingredients and makes your kitchen smell like a bakery. What’s not to love?
A Little Bit Cake, A Little Bit Coffee Cake
Think of this as part cake, part coffee cake, and part old-fashioned buckle. It’s sturdy enough for breakfast but just sweet enough to feel like a treat. The crumb topping adds a bit of crunch and cinnamon warmth, and the optional glaze is perfect if you want to dress it up a bit more.
Fresh or frozen berries both work beautifully, so it’s great year-round. Make it for brunch guests, bake it ahead for busy mornings, or enjoy it as an afternoon pick-me-up.
What You’ll Need
Here’s everything that goes into this cozy cake:
For the cake:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 egg, lightly beaten
- ½ cup milk
- ¼ cup softened butter (not melted!)
- 1 teaspoon grated lemon peel
- 2 cups blueberries (fresh or frozen)
For the crumb topping:
- ⅓ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ cup finely chopped walnuts (or hazelnuts)
- ½ teaspoon cinnamon
- 3 tablespoons cold butter
Optional glaze:
- ½ cup powdered sugar
- 2 tablespoons milk
How to Make Blueberry Breakfast Cake
Step 1: Preheat and prep
Heat your oven to 350°F. Grease or spray a 9-inch square baking pan and set it aside.
Step 2: Mix the batter
In a large bowl, whisk together the flour, sugar, and baking powder. Cut in the softened butter using a pastry cutter or your hands until the mixture is crumbly.
Add the egg, milk, and lemon zest. Mix just until everything is moistened—you might need to finish mixing with your hands. The batter will be very thick!
Step 3: Fold in the berries
Gently fold in the blueberries. It may take a bit of effort due to the thickness of the batter. Spread the mixture evenly into your prepared pan.
Step 4: Make the topping
In a small bowl, combine sugar, flour, walnuts, and cinnamon. Cut in the cold butter with a fork or your fingers until the mixture is crumbly. Sprinkle evenly over the batter.
Step 5: Bake
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before adding glaze.
Step 6: Glaze it (optional)
Whisk together powdered sugar and milk until smooth. Drizzle over the warm (but not hot) cake and let it set.
Blueberry Breakfast Cake
Ingredients
Cake:
- 2 cups flour
- ½ cup sugar
- 2 tsp baking powder
- 1 egg
- ½ cup milk
- ¼ cup softened butter
- 1 tsp lemon zest
- 2 cups blueberries
Topping:
- ⅓ cup sugar
- ¼ cup flour
- ¼ cup chopped walnuts or hazelnuts
- ½ tsp cinnamon
- 3 tbsp cold butter
Glaze (optional):
- ½ cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat oven to 350°F and grease a 9-inch square pan.
- In a bowl, mix flour, sugar, and baking powder. Cut in softened butter.
- Add egg, milk, and lemon zest. Mix until thick and dough-like.
- Gently fold in blueberries. Spread into pan.
- For topping, combine all ingredients and mix until crumbly. Sprinkle on batter.
- Bake 40–45 minutes. Cool slightly.
- Mix glaze and drizzle over cake if using.
Notes
- Don’t overmix. The batter should be thick but just combined.
- Use the right butter texture. It should be soft enough to dent but not melted.
- Measure your flour properly. Too much flour = dry cake. Use the scoop-and-sweep method.
- Freeze-friendly: Wrap well and freeze for up to 3 months. Thaw at room temp and enjoy!
