Description
This Blueberry Breakfast Cake is a delightful and moist treat perfect for morning gatherings or weekend brunches. Made with fresh or frozen blueberries, a tender crumb, and a crunchy walnut cinnamon topping, this cake offers a wonderful balance of sweet and tangy flavors. An optional lemon glaze drizzle adds a lovely finishing touch to this baked breakfast favorite.
Ingredients
Scale
Cake Batter
- 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
Optional Drizzle
- 1/2 cup powdered sugar
- 2 tablespoons milk (more or less to reach drizzling consistency)
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 it aside to prepare for the batter.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and baking powder until evenly combined. Cut the softened 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; you may need to use your hands to incorporate all the flour thoroughly.
- Fold in blueberries: Gently fold in the blueberries, spreading them evenly throughout the thick batter. This step might 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 using a spatula or your hands.
- 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, cut in, or use your fingers to mix until the mixture becomes crumbly. Sprinkle the topping evenly over the batter in the pan.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool in the pan.
- Make the optional drizzle: While the cake is cooling, whisk together the powdered sugar and milk until smooth and of drizzling consistency. Add more milk a few drops at a time if necessary to reach the desired thickness.
- Drizzle and serve: Drizzle the icing evenly over the cooled cake and allow it to set for a few minutes before slicing. Serve and enjoy your delicious blueberry breakfast cake!
Notes
- You can use fresh or frozen blueberries; if using frozen, do not thaw to avoid bleeding into the batter.
- The topping can be made by hand or with a mini food processor for quicker mixing.
- Ensure the butter in the batter is softened but not melted to achieve the best texture.
- The optional drizzle adds sweetness and moisture but can be omitted for a less sweet version.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
