Blueberry Breakfast Cake Recipe

There’s something truly magical about starting your day with a slice of homemade Blueberry Breakfast Cake. Bursting with juicy blueberries and kissed with a hint of lemon, this cake is tender, moist, and crowned with a crumbly, cinnamon-scented streusel topping. It all comes together quickly—no complex techniques required—making it the perfect treat for busy mornings or whenever you crave a little comfort alongside your coffee or tea. Whether you use fresh or frozen berries, this recipe never fails to deliver big flavor in every bite.

Ingredients You’ll Need

All you need are everyday baking staples and a pile of blueberries. Here’s what each ingredient brings to the table:

• All-purpose flour: The sturdy backbone of the cake and the topping; keeps things light but structured.
• Sugar: Sweetens the cake and the crumb topping, bringing out the flavor of the berries.
• Baking powder: Ensures a fluffy, tender crumb—no dense cake here!
• Egg: Binds everything together and adds richness.
• Milk: Provides moisture, making the cake soft and tender. Any milk (dairy or plant-based) will work.
• Butter or margarine (softened, not melted): Adds that bakery-fresh richness, keeping the crumb moist.
• Lemon peel (grated): Don’t skip this! It wakes up the whole cake, balancing the sweetness and adding a zesty note.
• Blueberries (fresh or frozen): The real stars—bursting with juiciness and a pop of tart flavor.
• Walnuts (for streusel): Bring nutty crunch to the topping, but feel free to omit or swap for another nut if allergies are an issue.
• Cinnamon (for streusel): Adds warmth and depth.
• Powdered sugar & milk (for optional drizzle): A simple, sweet finishing touch that’s totally up to you.

Tip: If using frozen blueberries, toss them in a teaspoon of flour before folding into the batter to prevent the cake from turning purple.

Variations

There’s no reason to stick strictly to the script—here are a few delicious ways to make this Blueberry Breakfast Cake uniquely yours:

• Berry Swap: Substitute half or all of the blueberries with raspberries, blackberries, or chopped strawberries.
• Nut-Free: Skip the walnuts in the topping, or use sunflower seeds or pepitas for crunch without the nuts.
• Citrus Twist: Add a little orange zest in place of the lemon for a different layer of flavor.
• Gluten-Free: Use your favorite cup-for-cup gluten-free flour blend instead of all-purpose flour. Results are delightfully similar!
• Vegan Option: Replace egg with a flax egg, use plant-based milk, and swap in vegan butter or margarine.

How to Make Blueberry Breakfast Cake

Making this breakfast cake is a breeze—perfect for busy mornings or when you want a big payoff with little fuss.

Step 1: Prep and Preheat

Set your oven to 350°F and grease or line a 9-inch square baking pan.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your flour, sugar, and baking powder. This helps distribute everything evenly.

Step 3: Add Wet Ingredients

Cut the softened butter (not melted!) into small pieces and add it to the bowl, followed by the egg, milk, and lemon peel. Mix gently—just until the flour is moistened. It’s totally fine (and expected) for the batter to be very thick!

Step 4: Fold in Blueberries

Fold in the blueberries, taking your time. The thick batter can make this a bit of a workout, but it’s worth it to avoid crushing the berries.

Step 5: Spread and Top

Scoop the batter evenly into your prepared pan.

For the topping, combine sugar, flour, walnuts, and cinnamon in a small bowl or mini food processor. Add cold butter and pulse or cut in with a fork (or your fingers) until you see sweet, crumbly clumps. Scatter this glorious streusel over your batter.

Step 6: Bake

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out mostly clean. The top should be golden and the aroma irresistible.

Step 7: Drizzle (Optional)

Stir together powdered sugar and just enough milk to make a thick but pourable glaze. Drizzle over the cooled cake and let it set.

How to Serve

This Blueberry Breakfast Cake is delightful just as it is, warm from the oven or at room temperature. Here are a few ways to enjoy it even more:

• With Your Morning Coffee or Tea: Its subtle sweetness pairs beautifully with your favorite brew.
• Make It a Brunch Treat: Serve with a dollop of Greek yogurt or a side of scrambled eggs for a hearty breakfast plate.
• For Dessert: Add a scoop of vanilla ice cream or a swirl of whipped cream.
• Portable Snack: Slice and pack for picnics, road trips, or lunchboxes.

Note: The drizzle sets up quickly, making the cake easy to transport or stack if needed.

Make Ahead and Storage

Storing Leftovers

Store remaining cake covered at room temperature for 1–2 days, or refrigerate for up to 5 days for extra freshness.

Freezing

You can freeze slices individually or the whole cake, tightly wrapped. Thaw overnight in the fridge or at room temperature for a few hours.

Reheating

Warm slices gently in the microwave for 10–20 seconds. If you’ve added the drizzle, be aware it may soften slightly, but the flavor remains wonderful.

FAQs

Final Thoughts

Whether you’re in need of a quick breakfast, a special weekend treat, or a simple bake to share with friends, Blueberry Breakfast Cake delivers every time. It’s comforting, so easy to make, and brimming with fresh, bright flavors. Give it a try, experiment with your favorite twists, and most of all—enjoy every bite!

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