Blueberry Breakfast Cake

Whether you call it a coffee cake, buckle, or breakfast treat, this Blueberry Breakfast Cake is pure comfort food. It’s simple, loaded with flavor, and perfect for any time of day.

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Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: squares

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!