Can I use frozen blueberries?

Yes, both fresh and frozen blueberries work beautifully. If using frozen, don’t thaw them—just fold them in straight from the freezer to prevent streaking and excess moisture in the cake.

How do I keep my blueberries from sinking?

The thick batter actually does most of the work here, but tossing your berries with a little flour before folding them in can help keep them evenly distributed.

Can I make this cake dairy-free?

Absolutely—just use plant-based milk and a good dairy-free butter substitute or margarine. The results are still deliciously tender.

How do I know when my cake is done?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs (but not wet batter), it’s good to go. The top should be slightly golden and spring back when lightly pressed.

Blueberry Breakfast Cake Recipe

Name: Blueberry Breakfast Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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 reach drizzling consistency)

Description

This delicious Blueberry Breakfast Cake is a moist and tender treat bursting with fresh or frozen blueberries, accented by a hint of lemon and topped with a crunchy walnut-cinnamon streusel. Perfect for breakfast, brunch, or as a snack, this easy-to-make cake combines classic flavors for a comforting start to your day. The optional powdered sugar drizzle adds a sweet finishing touch, making it irresistible.

Ingredients

Units Scale

Main Cake

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

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)

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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.
Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and baking powder. Cut the 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 just until the dry ingredients are moistened. The batter will be very thick; use your hands if necessary to incorporate all the flour.
Fold in blueberries: Gently fold in the blueberries, spreading them evenly throughout the thick batter. This may take a few minutes due to the batter’s consistency.
Spread batter in pan: Transfer the batter to the prepared 9-inch baking pan and spread it out evenly.
Prepare and add topping: In a small bowl or mini food processor, combine the sugar, flour, walnuts, and cinnamon for the topping. Add the cold butter and pulse or cut in (or use your fingers) until the mixture is crumbly. Sprinkle the topping evenly over the batter.
Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Make the optional drizzle: While the cake is cooling, whisk together powdered sugar and milk until smooth and at drizzling consistency. Add more milk, a few drops at a time, if needed.
Drizzle and serve: Drizzle the icing over the cooled cake and allow it to set for a few minutes before serving. Slice and enjoy!

Notes

If using frozen blueberries, do not thaw before adding to the batter to prevent excessive bleeding.
The batter is designed to be thick; don’t overmix once ingredients are just combined.
Chopped pecans can be substituted for walnuts if preferred, or omitted for nut-free version.
This cake is delicious served slightly warm or at room temperature.
Store leftovers covered at room temperature for up to 2 days, or refrigerate for longer shelf life.

Nutrition

Serving Size: 1 piece
Calories: 210
Sugar: 16g
Sodium: 80mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg