Blueberry Breakfast Cake Easy

Blueberry breakfast cake is a comfort food that guarantees a happy start to the day. Its soft crumb is packed with blueberries and boasts a golden walnut crumble topping with a sweet drizzle that makes each bite extra special. Whether I bake this for a slow Sunday morning or slice it up for a brunch with friends, it always disappears fast.

I first baked this blueberry breakfast cake during early spring when fresh berries hit the market and my home smelled like a bakery for hours. Now it has become a tradition to welcome guests or share with neighbors.

Ingredients

• All-purpose flour: gives structure and hold to the cake Choose unbleached for best flavor and always use the scoop and sweep method to measure
• Sugar: sweetens the cake and helps with browning Use regular granulated for best result
• Baking powder: is the leavener creating rise and fluffiness Make sure it is fresh for optimal lift
• Egg: binds the ingredients and gives richness Grab large farm fresh eggs when you can
• Milk: adds moisture and helps dissolve sugar Whole milk will yield the richest batter
• Butter or margarine: provides tenderness and flavor Always use softened not melted for creaming
• Lemon peel: gives brightness and depth Choose a firm fresh lemon and finely zest only the yellow part
• Blueberries: provide pockets of tart juicy flavor Fresh berries burst wonderfully but frozen can be used without thawing

For the topping

• Sugar: adds sweetness and helps create crunch Go for fine white sugar
• All-purpose flour: binds and makes the crumbly mixture same as cake base
• Walnuts: lend pleasant crunch and nutty flavor Toast lightly for extra aroma
• Ground cinnamon: brings warmth and coziness Opt for freshly ground if possible
• Cold butter or margarine: ensures a chunky crumb when blended into the topping

For the drizzle

• Powdered sugar: melts into a silky glaze Always sift first for a smooth finish
• Milk: brings the glaze to perfect consistency Add a little at a time until pourable

Step-by-Step Instructions

Prepare the Pan:

Grease or spray a nine inch square baking pan thoroughly to prevent sticking and achieve a clean release

Mix the Dry Ingredients:

In a large bowl whisk together the flour sugar and baking powder until perfectly combined and airy

Cut in the Butter:

Cut your softened butter into cubes then use your fingertips or a pastry blender to rub it into the flour mixture This builds a tender crumb

Combine Wet Ingredients:

Lightly beat the egg and add it along with milk and grated lemon peel Stir until just barely combined and the flour is mostly moistened Finish mixing gently by hand if needed to incorporate any stray flour You want a thick lumpy batter

Gently Fold in Blueberries:

Fold berries into the batter with care so as not to burst them too much The batter will be very thick so use slow deliberate strokes for even distribution

Spread Batter in Pan:

Transfer batter to the prepared pan and use a spatula or your hands to nudge it gently into all corners Aim for an even level surface

Make the Walnut Crumble:

In a mini food processor or bowl combine sugar flour walnuts and cinnamon Add cold butter in cubes and pulse or use your fingers to mix until you see sandy clumps and pea sized chunks This crumb creates the best texture

Top and Bake:

Sprinkle the crumble mixture evenly over your cake batter Bake at three hundred fifty degrees Fahrenheit for forty to forty five minutes until the cake is golden on top and a toothpick emerges with moist crumbs

Make and Drizzle the Glaze:

Mix powdered sugar with milk a spoonful at a time until thick but pourable Drizzle over the warm cake then let it set until the glaze hardens slightly

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My favorite part is the toasty walnut crumb on top It always turns out so fragrant and my kids love sneaking bits before the cake cools We served it last summer at a neighborhood brunch and every plate came back clean

Storage Tips

After baking allow the cake to cool completely before covering Store in an airtight container at room temperature for up to three days For longer storage wrap individual slices well and freeze up to two months Thaw at room temperature or gently reheat in the microwave for fresh flavor

Ingredient Substitutions

No walnuts Swap with pecans or skip the nuts altogether and add a bit more flour to the topping
If out of fresh lemon peel a touch of bottled lemon extract can bring a similar brightness
To make this dairy free use a plant based milk and margarine or vegan butter for both the cake and topping

Serving Suggestions

Serve slices warm or at room temperature with a little plain yogurt or extra fresh berries on the side For a brunch spread cut into smaller squares and pair with scrambled eggs and bacon The cake makes an excellent packed snack for picnics or road trips as it holds up well out of the fridge

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Cultural and Historical Notes

Breakfast cakes like this are a nostalgic treat in many American families echoing classic coffee cakes that have roots in German baking traditions By adding blueberries and a simple crumble on top this cake feels both familiar and bright reminding me of summer mornings spent at the local berry patch

Recipe FAQs

→ How do I keep the blueberries from sinking?

Toss blueberries in a bit of flour before adding to the batter. Thick batter also helps keep them evenly distributed.

→ Can I use frozen blueberries?

Yes, frozen blueberries work well. No need to thaw; just fold them in gently to avoid excess moisture in the batter.

→ How do I ensure a moist texture?

Avoid overmixing and measure flour carefully using the scoop and sweep method to prevent dryness.

→ Is the drizzle topping necessary?

The drizzle adds extra sweetness, but the cake is delicious with just the streusel topping if you prefer less sugar.

→ Can this be made ahead?

Yes, it stays moist for several days when stored covered at room temperature. The flavors deepen after resting overnight.

→ Can I double the amounts for a larger pan?

Yes, doubling works well for a 13x9-inch pan. Baking time remains similar; check for doneness at 40 minutes.