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 (1839 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)
Categories
Breakfast
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
Lauren on 2026-06-21 (5 stars): This is my go to for any special occassion! It's delicious!
Kathy on 2026-06-20 (5 stars): Perfection
Sharon on 2026-06-15 (5 stars): Great recipe I made one substitution by using lemon juice instead of milk in the glaze and that’s only because the lemon I had zested for the cake was just sitting there and I didn’t want to waste it. Definitely recommend this recipe easy to follow and turned out great
Megan Ellett on 2026-06-13 (5 stars): We absolutely love this recipe! We tried it for the first time today with our freshly picked blueberries from our blueberry bush. We used a 10x10 pan (it's all we had) and cooked for 45 min. It came out perfectly!
Carmen Bailey on 2026-06-03 (5 stars): I made a double batch, cooked in a 9x13”, 45 minutes, excellent outcome! Blueberries held together, surprisingly airy texture to cake given how sticky the dough was.
Andrea on 2026-05-20 (5 stars): Made this in a 9 x 9 as instructed and it was delish! Wondered if it could be made in a loaf pan as a quick bread of sorts. Has anyone tried that or the Bundt cake pan with success??
Diana on 2026-05-03 (5 stars): Holy moly this was amazing! My husbands eyes just about popped out of his head when he tried it. Sooo good. This is immediately going into my keeper recipe book! Thanks for a lovely cake!
Macy on 2026-02-05 (5 stars): Shocked and appalled. Like many others I thought midway through the recipe “this is an abomination.” It turned out pretty good! I made several changes so I left five stars regardless (with my changes I’d give the flavor 5 and the texture 4 knowing it’s my fault).
I used banana milk instead of milk (another great non—dairy substitute as it turns out). I added 1/2 tsp vanilla + 1/4tsp fiori di sicilia. For the crumble, I used old fashioned oats instead of flour, and pistachios instead of walnuts (thought I had walnuts… I didn’t). Using frozen blueberries, I experienced what others had with the batter becoming even harder to manage, but it really did turn out fine.
I thought it was very odd to measure flour in oz in the first place, but I measured 2 cups of flour accordingly into a bowl on my food scale, finding that 9 oz for me was closer to 1 1/2c flour (and that’s ultimately what I settled on & didn’t add more). This made me a little nervous as I mixed the dough and found it to be slightly sticky - turns out, normal! The texture of my cake was a bit not-fluffy but the flavor was perfect to me, and the texture isn’t an actual problem, just a small gripe and most likely user error from all the changes. This recipe is VERYYY forgiving for changes. I respect it and am sorry for doubting you an hour ago….
Linda Probst on 2026-01-29 (5 stars): looks delicious
Marg on 2026-01-27 (5 stars): So tasty! So easy to make, moist cake with lots of blueberries. Definitely will make it again.
Anne S Aleck on 2026-01-18 (5 stars): Hi Can I use the doubled recipe in a bundnt pan and for how long would I bake it Thank you and sounds delicious
