Blueberry Lemon Breakfast Cake with Walnut Cinnamon Topping Recipe

If you’re searching for the perfect morning treat that combines fruity freshness with a cozy crunch, the Blueberry Lemon Breakfast Cake with Walnut Cinnamon Topping Recipe is exactly what your kitchen needs. This cake is bursting with juicy blueberries and bright lemon zest, wrapped up in a tender crumb that’s complemented by the irresistible walnut cinnamon topping. Every bite feels like a warm hug, making it a favorite for family breakfasts or leisurely weekend brunches. Let me tell you, once you try this Blueberry Lemon Breakfast Cake with Walnut Cinnamon Topping Recipe, it’s going to become your go-to for a delicious, feel-good start to the day.

Ingredients You’ll Need

Simple ingredients often create the most magical flavors, and this cake is no exception. Each ingredient plays an important role in delivering the perfect taste, texture, and color that makes this breakfast cake so special.

• All-purpose flour (2 cups): The base of the cake that gives structure and a tender crumb.
• Sugar (1/2 cup plus 1/3 cup for topping): Adds just the right amount of sweetness to balance the tangy blueberries and lemon.
• Baking powder (2 teaspoons): Helps the cake rise beautifully and stay fluffy.
• Large egg (1, lightly beaten): Binds the ingredients together and adds richness.
• Milk (1/2 cup): Moisturizes the batter for a soft, tender cake.
• Butter or margarine (1/4 cup softened + 3 tablespoons cold for topping): Essential for moistness in the cake and crumbly texture in the topping.
• Grated lemon peel (1 teaspoon): Infuses a bright citrus zing that wakes up the flavors.
• Fresh or frozen blueberries (2 cups): Juicy bursts of berry goodness throughout every bite.
• All-purpose flour for topping (1/4 cup): Works with sugar and butter for that perfect crumb topping.
• Walnuts (1/4 cup, finely chopped): Adds delightful crunch and a warm nuttiness to the topping.
• Ground cinnamon (1/2 teaspoon): Brings cozy spice notes that complement walnuts and blueberries beautifully.
• Powdered sugar (1/2 cup) and milk (2 tablespoons) for drizzle: Finishes the cake with a sweet, glossy touch.

How to Make Blueberry Lemon Breakfast Cake with Walnut Cinnamon Topping Recipe

Step 1: Prepare the Pan and Preheat Oven

Set your oven to 350°F (175°C) for a perfect bake. Grease or spray a 9-inch square pan to ensure the cake releases easily after baking. This simple prep step makes cleanup that much easier and keeps your cake looking perfect.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, and baking powder. Cutting the butter into small pieces and adding it to the dry mix lets you create a crumbly, tender base that’s key to this cake’s delightfully soft texture.

Step 3: Add Wet Ingredients and Mix

Now, add the lightly beaten egg, milk, and the grated lemon peel. Stir just until the dry ingredients are moistened. The batter will be thick and a little stubborn to mix, so don’t hesitate to use your hands to bring it all together evenly. Trust me, that texture is exactly what we want!

Step 4: Fold in Blueberries

Gently fold in the blueberries, spreading them carefully through the dense batter. Give it a few minutes here to ensure they’re well distributed—you want those juicy bursts in every bite, not clumps piled in one spot.

Step 5: Spread Batter in Pan

Transfer that beautiful, berry-studded batter into your prepared pan and spread it out evenly with a spatula. This ensures your cake bakes uniformly and has a lovely shape.

Step 6: Prepare and Add Walnut Cinnamon Topping

In a small bowl or mini food processor, combine sugar, flour, walnuts, and cinnamon. Add the cold butter and blitz or cut it in with your fingers until the topping mixture becomes crumbly and is perfect for sprinkling over the cake.

Step 7: Bake

Sprinkle the walnut cinnamon topping evenly over the batter. Bake in your preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. The smell as it bakes? Absolutely heavenly.

Step 8: Make the Optional Drizzle

While the cake cools, whisk powdered sugar with milk until smooth and pourable. Adjust with a few more drops of milk if needed for that perfect, slightly thick drizzle consistency.

Step 9: Drizzle and Serve

Once your cake has cooled, drizzle the icing over the top, letting it set for a few minutes before slicing. This final touch adds sweetness and a glossy finish, making every slice irresistible.

How to Serve Blueberry Lemon Breakfast Cake with Walnut Cinnamon Topping Recipe

Garnishes

Enhance your Blueberry Lemon Breakfast Cake with Walnut Cinnamon Topping Recipe by adding a few fresh blueberries or a light dusting of powdered sugar on top. A sprig of fresh mint also adds a lovely pop of green and a refreshing aroma that complements the lemon zest perfectly.

Side Dishes

This cake shines bright with a cup of freshly brewed coffee or herbal tea for a cozy, balanced breakfast. For a heartier meal, serve alongside creamy Greek yogurt or a dollop of whipped cream to add creaminess that pairs beautifully with the tart blueberries and crunchy topping.

Creative Ways to Present

Slice the cake into charming squares and layer on a pretty platter garnished with extra walnuts and lemon slices for an eye-catching presentation. For brunch parties, consider serving small individual portions in mini ramekins with the topping added last minute—guaranteed to impress your guests!

Make Ahead and Storage

Storing Leftovers

Your Blueberry Lemon Breakfast Cake with Walnut Cinnamon Topping Recipe will keep well when covered and stored at room temperature for up to two days. For longer freshness, store it in an airtight container in the refrigerator for up to five days to maintain moisture and flavor.

Freezing

If you want to prepare ahead or save some for later, wrap the cake tightly in plastic wrap and place it in a freezer-safe bag or container. It freezes beautifully for up to three months—just thaw overnight in the fridge before serving.

Reheating

To bring your cake back to that freshly-baked warmth, pop individual slices in the microwave for about 20-30 seconds or warm it in the oven at 300°F for about 10 minutes. This revives the flavors and soft texture, making it almost like freshly made.

FAQs

Can I use frozen blueberries for this recipe?

Absolutely! Frozen blueberries work just as well as fresh ones. Just be sure not to thaw them before folding into the batter to prevent excess moisture from affecting the cake’s texture.

Is it possible to make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend, making sure it contains xanthan gum for the best texture. The cake will still be tender and delicious.

Can I substitute the walnuts if I have a nut allergy?

Of course! Try using pumpkin seeds, oat clusters, or even a streusel topping made from extra flour, sugar, butter, and cinnamon for a nut-free crunch.

How do I know when the cake is done baking?

Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is ready. If there’s wet batter on the toothpick, give it extra minutes in the oven.

Can I make the glaze without milk?

Yes, you can substitute milk with almond milk, coconut milk, or even freshly squeezed lemon juice for a tangier drizzle. Adjust the amount to get the perfect consistency.

Final Thoughts

The Blueberry Lemon Breakfast Cake with Walnut Cinnamon Topping Recipe is one of those special finds that brightens any morning. Its wonderful blend of flavors, textures, and the ease of making it will have you reaching for this recipe time and time again. I can’t wait for you to try it and enjoy the smiles it brings to your breakfast table!

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