Blueberry Breakfast Cake

Breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, it’s overflowing with blueberries and absolutely delicious.

Prep time: PT25M

Cook time: PT45M

Total time: PT70M

Rating

4.92 stars (1852 reviews)

Keywords

blueberries, coffee 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
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
1/2 cup powdered sugar
2 tablespoons milk (more or less to get to a drizzling consistency)

Cuisine

American

Steps

Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.
In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces.
Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated. the batter will be very thick.
Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan.
For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and pulse, or cut in if doing by hand, until mixture is crumbly. Don't over process. I like to do this with my fingers so I can tell when it's ready by touch. Sprinkle over batter.
Bake at 350 degrees F for 40-45 minutes or until cake tests done.
For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies.

Nutitrion

Serving Size: 1 slice
Calories: 194 kcal
Carbohydrates: 31 g
Protein: 2 g
Fat: 6 g
Saturated Fat: 3 g
Cholesterol: 25 mg
Sodium: 53 mg
Sugar: 16 g

Reviews

Damaris on 2026-11-09 (5 stars):
This is such a tasty cake! I’ve made it numerous times!
Damaris on 2026-11-06 (5 stars):
Very tasty!
Lydia Lin on 2026-09-20 (5 stars):
Amazing recipe!
Patty Lupinek on 2026-08-25 (5 stars):
I made this as per the recipe. Delicious! My husband and I ate for breakfast as well as dessert. Perfect. Will be making again!
Danielle Papsis on 2026-08-07 (5 stars):
I rarely leave reviews but this was so good! My family loved it! It was good with just the crumbly coffee cake topping. Will definitely be making this again.
Rebecca on 2026-08-05 (3 stars):
Recipe was easy to make and looks just as it does in the picture...beautiful! However, it lacks flavor. I followed recipe exactly and it was just kind of blah tasting. I will try it again, but next time I'll use more lemon zest, some vanilla, maybe cream cheese or sour cream...I don't know , it just needs something more.
Stormy Lower on 2026-08-02 (5 stars):
I made several of these cakes for a farmer's market event and they sold well. They keep well and hold up well. Even my grandchildren love this cake and we had it with some scrambled eggs and sausage links for breakfast. SO GOOD.
Pauline on 2026-07-26 (5 stars):
This was delicious!!! 🤤🫐 I used a metal pan and skipped the walnuts in the topping, came out perfect!
David on 2026-07-25 (5 stars):
Great recipe, but wouldn't you scale the recipe by 1.5 for a 9x13 pan instead of 2x? Assuming you want the same depth of ingredients, a 9x13 pan is abourt 1.5x the size of a 9x9 pan.
Eileen on 2026-07-24 (5 stars):
this recipe brings back memories of my home ec class! Fabulous dessert! Great directions and explanations! Thanks so much for sharing. >than 5 🤩
Jennie on 2026-07-18 (5 stars):
Perfect blueberry cake for any time of day. I added some sour cream and vanilla. Apso didn't gave walnuts so I used pecans. And didn't do the drizzle on top. Turned out amazing!