why make this recipe
Blueberry Breakfast Cake is a wonderful way to start your day. It’s simple to make and features fresh, juicy blueberries that burst with flavor. This cake is moist, sweet, and has a delightful crumbly topping that adds a bit of crunch. Whether you need a quick breakfast or a lovely snack, this cake is perfect for any occasion. Plus, it makes your kitchen smell amazing when it’s baking!
how to make Blueberry Breakfast Cake
Ingredients
- 2 cups all-purpose flour, approximately 9 ounces
- ½ cup sugar
- 2 teaspoons baking powder
- 1 large egg, lightly beaten
- ½ cup milk
- ¼ cup butter or margarine, softened (not melted)
- 1 teaspoon grated lemon peel
- 2 cups fresh or frozen blueberries
- ⅓ cup sugar (for topping)
- ¼ cup all-purpose flour (for topping)
- ¼ cup walnuts, finely chopped (for topping)
- ½ teaspoon ground cinnamon (for topping)
- 3 tablespoons cold butter or margarine (for topping)
Directions
- Preheat the oven to 175°C (350°F) and spray or grease a 9-inch square baking pan.
- In a large bowl, whisk together the flour, sugar, and baking powder. Cut the butter into small pieces and add it to the mixture.
- Add the egg, milk, softened butter, and lemon peel to the dry ingredients. Mix until just moistened. If needed, finish mixing with your hands. The batter will be very thick.
- Fold in the blueberries. The thickness of the batter may require some extra effort. Spread the batter evenly in the prepared baking pan.
- In a mini food processor or bowl, combine the sugar, flour, walnuts, and cinnamon. Add the cold butter and pulse (or cut in by hand) until the mixture is crumbly. Be careful not to over-process. Sprinkle the topping evenly over the batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Mix the powdered sugar and milk in a small bowl. Adjust the consistency by adding milk a few drops at a time if it’s too thick. Drizzle over the cooled cake and let it set until the sugar solidifies.
how to serve Blueberry Breakfast Cake
You can serve Blueberry Breakfast Cake warm or at room temperature. Slice it into squares and enjoy it plain, or pair it with a cup of coffee or tea for a delightful breakfast. It can also be delicious with a dollop of whipped cream or a scoop of ice cream for dessert!
how to store Blueberry Breakfast Cake
To store Blueberry Breakfast Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can place it in the refrigerator for up to a week. The cake can also be frozen; wrap it tightly in plastic wrap and then aluminum foil to avoid freezer burn. It will last up to three months in the freezer.
tips to make Blueberry Breakfast Cake
- Make sure the butter is softened to room temperature for easy mixing.
- If using frozen blueberries, do not thaw them before adding to the batter. This helps to prevent the batter from turning blue.
- For an extra lemony flavor, you can add a bit more grated lemon peel.
- Feel free to substitute the walnuts for another type of nut or omit them if you’re allergic.
variation
You can mix things up by adding other fruits, like raspberries or sliced strawberries. For a richer flavor, try adding a pinch of vanilla extract to the batter.
FAQs
Can I use other types of flour?
Yes, you can try using whole wheat flour for a healthier version, but the texture may be denser.
How can I make this cake healthier?
You can reduce the sugar or use a sugar substitute. You might also consider using low-fat milk and light butter.
Can I make this cake ahead of time?
Absolutely! You can bake it a day ahead and store it in an airtight container. It tastes great the next day!
Blueberry Breakfast Cake
- Total Time: 60 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A moist and sweet Blueberry Breakfast Cake with a delightful crumbly topping, perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 large egg, lightly beaten
- ½ cup milk
- ¼ cup butter or margarine, softened
- 1 teaspoon grated lemon peel
- 2 cups fresh or frozen blueberries
- ⅓ cup sugar (for topping)
- ¼ cup all-purpose flour (for topping)
- ¼ cup walnuts, finely chopped (for topping)
- ½ teaspoon ground cinnamon (for topping)
- 3 tablespoons cold butter or margarine (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and spray or grease a 9-inch square baking pan.
- In a large bowl, whisk together the flour, sugar, and baking powder. Cut the butter into small pieces and add it to the mixture.
- Add the egg, milk, softened butter, and lemon peel to the dry ingredients. Mix until just moistened.
- Fold in the blueberries and spread the batter evenly in the prepared baking pan.
- In a mini food processor or bowl, combine the sugar, flour, walnuts, and cinnamon. Add the cold butter and mix until crumbly.
- Sprinkle the topping evenly over the batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Mix the powdered sugar and milk to drizzle over the cooled cake.
Notes
For a richer flavor, add a pinch of vanilla extract to the batter. Use fresh blueberries for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American