- Two cups, or roughly nine ounces, of all-purpose flour
- Half a cup of sugar
- Two tsp baking powder
- One large egg, beaten lightly
- ¼ cup of softened (not melted) butter or margarine
- One teaspoon of lemon peel, grated
- Two cups of blueberries, either fresh or frozen
- Half a cup of milk
Topping
- ¼ cup all-purpose flour
- ⅓ cup sugar
- ¼ cup of finely chopped walnuts
- Half a teaspoon of ground cinnamon
- Three tablespoons of chilled margarine or butter
Drizzle (Optional)
- Half a cup of powdered sugar
- About two tablespoons of milk to achieve a drizzling consistency
- Grease or spray a 9-inch square baking pan and preheat the oven to 350 degrees Fahrenheit.
- Mix the flour, sugar, and baking powder in a large mixing bowl. Slice the butter into tiny bits.
- Mix just until
the dry ingredients are moistened by adding the egg, milk, butter, and lemon
peel. In order to incorporate all of the flour, you might need to finish mixing
with your hands. The batter will have a thick consistency.
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- Add the blueberries. It might take a few minutes because the batter is so
thick. Grease a 9-inch square baking pan and spread.
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- In a small bowl or food processor, mix together the sugar, flour, walnuts, and cinnamon for the topping. To make the mixture crumbly, add the butter and pulse it in, or cut it in by hand. Avoid overprocessing.
- Bake for 40 to 45 minutes, or until cake tests are completed, at 350 degrees F.
- Mix the milk and powdered sugar for the drizzle. A few drops of extra milk at a time can be added if the mixture is too thick until it becomes drizzling. Pour over the cake's top and leave it there until the sugar hardens.
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Serving | 1 slice |
Calories | 194 cal |
Carbohydrates | 31 g |
Protein | 2 g |
Fat | 6 g |
Saturated fat | 3 g |
Cholesterol | 25 mg |
Sodium | 53 mg |
Potassium | 107 mg |
Fiber | 1 g |
Sugar | 16 g |
Vitamin A | 200IU |
Vitamin C | 2 mg |
Calcium | 42 mg |
Iron | 1 mg |
This breakfast cake can be kept in the fridge for up to a week or at room temperature (covered) for up to three days.
Other fruits, such as blackberries, sour cherries, raspberries, or cranberries in the fall, would also work well in this recipe. Therefore, make sure to put this blueberry breakfast cake on your to do list regardless of the fruit you choose.
Why This Blueberry Breakfast Cake Recipe Works?
Other fruits, such blackberries, sour cherries, raspberries, or cranberries in the fall, would also work well in this recipe. Therefore, make sure to put this blueberry breakfast cake on your "to do" list regardless of the fruit you choose! Add a small amount of almond extract if using cherries.
You can add some fall spices, like cinnamon and nutmeg, if you were using cranberries. You may want to add the glaze for extra sweetness if you choose an acidic fruit, such as cranberries or sour cherries.
You may definitely put a gorgeous white drizzle on top, but the crumb topping is actually sufficient for this. In any case, this coffee cake is fantastic!
FAQs About
Blueberry Breakfast Cake
My batter is quite thick and sticky; why is that?
In actuality, this combination of ingredients creates a very viscous and thick batter. So thick that some might have added extra butter or milk, believing the measurements were incorrect.
In fact, you can use your hands to finally mix the remaining flour into this batter! It is that thick, indeed. Please resist the urge to change the ingredients. Here, patience is key. Mix slowly until finished, then fold in the blueberries. It can also require some convincing.
What does "softened butter" mean?
This seems to be a typical problem in the kitchen. To put it simply, softened butter is not extremely firm straight out of the fridge and should be sufficiently pliable for your finger to leave a faint impression.
The butter is too soft for your
finger to sink into. Butter alters the chemical reaction that occurs when
combined with other substances when it becomes overly soft or, worse, melts.
First, take the butter out of the refrigerator. Next, measure out all the other
ingredients. Finally, preheat the oven and grease the pan.
Cut the butter into little pieces and stir it in when the time comes to add it. If necessary, use your hands.
Is it possible to bake and then freeze it for later?
This cake can indeed be frozen! Make sure the cake has cooled completely before proceeding. Condensation may occur if the cake is wrapped while still warm. After that, securely cover in two layers of plastic wrap, followed by aluminum foil.
For up to three months, freeze. Remove the plastic wrap and aluminum foil layers, then let it rest at room temperature for two to three hours to defrost.
By doubling the recipe, a number of readers have successfully prepared this in a 13 x 9 oven. As directed in the baking recipe, check after 40 minutes.
This breakfast cake can be kept in the fridge for up to a week or at room temperature (covered) for up to three days.
Do you share
our passion for blueberries? If so, this One-Pan, No-Bake Blueberry
Cheesecake might be worth a try. Try Keto Blueberry Breakfast Bars if
you're looking for something a bit more "grab-n-go." Instead, try
this incredible Blueberry Cobbler,
which is loaded with fresh blueberries!
This rich Blueberry Lush dessert is sure to make blueberry lovers swoon! For additional
delectable fruity breakfast options, try this Cranberry Streusel Coffee Cake
and, last but not least, this mouthwatering Raspberry Coffee Cake.
Have fun!
Read Also >>> 25 Best Breakfast Desserts that are Sweet, Easy, & Totally Crave Worthy