Description
This Blueberry Breakfast Cake is a moist and tender cake loaded with fresh or frozen blueberries, topped with a crunchy walnut-cinnamon crumb and optionally drizzled with a sweet powdered sugar glaze. Perfect for a delightful morning treat or brunch, this recipe yields a flavorful and comforting cake that’s easy to prepare and bakes to golden perfection.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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 (Optional)
- 1/2 cup powdered sugar
- 2 tablespoons milk (more or less to reach drizzling consistency)
Instructions
- Prepare the pan and preheat oven: Preheat your oven to 350°F (175°C). Grease or spray a 9-inch square baking pan and set aside to prevent the cake from sticking.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and baking powder until well combined. Cut the softened butter into small pieces and add it to the dry ingredients.
- Add wet ingredients and mix: Add the lightly beaten egg, milk, and grated lemon peel to the flour mixture. Mix gently just until the dry ingredients are moistened. The batter will be very thick; use your hands if necessary to fully incorporate all the flour.
- Fold in blueberries: Carefully fold in the fresh or frozen blueberries, ensuring they are evenly distributed throughout the thick batter to maintain uniform blueberry presence in every slice.
- Spread batter in pan: Transfer the batter into the prepared 9-inch baking pan. Spread and smooth it evenly to ensure even baking.
- Prepare and add topping: In a small bowl or mini food processor, combine the sugar, flour, chopped walnuts, and ground cinnamon. Add the cold butter and pulse or use fingers to cut it in until the mixture becomes crumbly. Sprinkle this topping evenly over the batter in the pan.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Make the optional drizzle: While the cake cools, whisk together the powdered sugar and milk until smooth and of a drizzle-able consistency. Add more milk a few drops at a time if needed to achieve the ideal texture.
- Drizzle and serve: Once the cake has cooled, drizzle the icing over the top and allow it to set for a few minutes. Slice and enjoy your delicious blueberry breakfast cake.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to avoid excess moisture in the batter.
- The batter is thick; using hands to mix helps ensure all flour is well incorporated.
- Make sure the butter in the topping is cold to achieve a crumbly texture for topping.
- The drizzle is optional but adds a nice sweetness and moisture to the cake.
- Store leftovers in an airtight container for up to 3 days or refrigerate for longer freshness.
