Whatever you want to call it—breakfast cake, coffee cake, blueberry buckle—it's incredibly tasty and loaded with blueberries. The batter for this cake is extremely thick and must be spread into the pan instead of poured. Additionally, it is crucial to ensure that you measure your flour accurately to avoid using more than you need.
Your measuring cup should be placed
on a piece of wax paper. To aerate and make the flour fluffy, stir it. The
flour should be scooped out using a
spoon and then dropped into the measuring cup until it is overflowing. To
ensure that the cup of flour is perfectly level, sweep the extra flour off the top using the flat edge of a knife or
icing spatula.
This is known as the scoop and sweep technique. In case you
forgot to put the extra flour back in the bag, the waxed paper is there to
catch it. By doubling the recipe, a number of
our readers have successfully made this in a 13 x 9. As directed in the baking
recipe, check after 40 minutes.
Ingredients
Baking Instructions
This breakfast cake can be kept in the fridge for up to a week or at room temperature (covered) for up to three days.
Ingredients
- 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
Baking Instructions
- 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.
- Add the blueberries. It might take a few minutes because the batter is so thick. Grease a 9-inch square baking pan and spread.
- 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.
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.