Delicious & Easy Blueberry Breakfast Cake: Your Perfect Homemade Streusel Coffee Cake Recipe
There’s nothing quite like waking up to the aroma of a freshly baked cake, especially when it’s bursting with sweet, juicy blueberries. This blueberry breakfast cake, often called a blueberry coffee cake or even a blueberry buckle, is an absolute delight. For me, pairing a little something sweet with my morning coffee is one of life’s simple pleasures, and this recipe delivers that joy in spades. It’s a versatile bake that’s incredibly satisfying, making any morning feel a little more special.
While not an everyday occurrence, when I do take the time to whip up a homemade treat like this sweet cake, roll, or bun, it truly elevates breakfast. It’s similar to the excitement my kids have for gooey, soft homemade cinnamon rolls. Lately, this blueberry breakfast cake has been giving those cinnamon rolls a run for their money, with requests coming in from every direction!
Why This Blueberry Breakfast Cake Recipe Is a Must-Try
This recipe isn’t just delicious; it’s incredibly adaptable. While fresh blueberries are the star, the base cake and crumb topping work beautifully with a variety of other fruits, allowing you to enjoy this treat year-round. Imagine swapping blueberries for plump raspberries, tart sour cherries, rich blackberries, or even seasonal cranberries in the fall. No matter your fruit choice, this easy blueberry breakfast cake recipe is guaranteed to become a cherished addition to your baking repertoire.
Thinking about fruit substitutions? If you opt for cherries, a touch of almond extract can complement their flavor wonderfully. For fall cranberries, consider infusing warmth with a dash of nutmeg and cinnamon into the batter or crumb topping. Tangy fruits like sour cherries or cranberries might also benefit from an optional sweet glaze to balance their acidity, though the buttery streusel topping often provides ample sweetness. The beautiful crumb topping is truly a highlight of this cake, adding a delightful texture and flavor dimension. However, for those who love an extra touch of sweetness and visual appeal, a simple white drizzle glaze makes a stunning addition. Either way, this coffee cake is simply amazing and incredibly versatile for any occasion.
Essential Tips for Baking Your Best Blueberry Breakfast Cake
While this homemade blueberry breakfast cake recipe has been a resounding success for countless bakers, myself included, a few individuals have reported challenges. Without being in their kitchens, it’s hard to pinpoint exactly what went wrong, but I can offer some crucial insights and suggestions to ensure your baking experience is flawless. The overwhelming number of successful attempts speaks volumes about the recipe’s reliability, so let’s address some common areas where issues might arise and how to avoid them.
Frequently Asked Questions & Troubleshooting
Yes, absolutely! This is one of the most common questions, and the answer is that the batter for this blueberry coffee cake is indeed designed to be very thick and sticky. Its dense consistency is crucial for holding the generous amount of fresh blueberries and supporting the delicious streusel topping without becoming soggy. Many might be tempted to add more liquid or butter, assuming a mistake in measurements. Resist this urge! The batter is often so thick that I find myself finishing the mixing process by hand to fully incorporate the last bits of flour. This ensures a tender yet sturdy cake. Patience is key here; take your time to mix until all ingredients are combined, then gently fold in the blueberries. A little persuasion might be needed, but trust the process.
Understanding “softened butter” is a game-changer in baking. It doesn’t mean butter straight from the refrigerator, nor does it mean melted butter. Softened butter should be pliable enough that your finger can make a *slight* indent when pressed, but it should not sink in easily, as that indicates it’s too soft. Butter that is too soft or, worse, melted, drastically alters the emulsion and chemical reactions that occur when mixed with other ingredients, leading to a greasy or dense cake. To achieve perfect softened butter, simply remove it from the fridge about 30-60 minutes before you start baking. While it’s coming to temperature, you can measure out your other ingredients, preheat your oven, and grease your baking pan. When it’s time to add the butter, cut it into small pieces; this helps it incorporate more easily into the thick batter. Don’t hesitate to use your hands if necessary to ensure it’s evenly distributed.
Yes, using too much flour is a very common baking mistake that can lead to a dry, dense, and crumbly cake. Proper flour measurement is absolutely critical, especially for a recipe with an already thick batter like this blueberry breakfast cake. The “scoop and sweep” method is the golden standard for accuracy. Here’s why and how:
When you simply plunge a measuring cup into a bag of flour, you compact it, resulting in significantly more flour than intended. I once conducted a test and found that for a single cup of flour, this improper method could add half an ounce more. Considering one properly measured cup of all-purpose flour weighs approximately 4.5 ounces, an extra half-ounce is a substantial increase. If you do this for two cups, you could easily add an extra ¼ cup of flour to your recipe – a considerable amount that will negatively impact the final texture of your baked goods.
How to “Scoop and Sweep” for Perfect Flour Measurement:
- Place your dry measuring cup on a piece of waxed paper or a clean plate.
- Gently stir the flour in its container to aerate it and make it light and fluffy.
- Using a spoon, lightly “scoop” flour from the container and drop it into your measuring cup until it’s overflowing. Do not pack it down.
- Using the flat edge of a knife or an icing spatula, “sweep” the excess flour off the top, leaving a perfectly level cup of flour.
The waxed paper is a handy trick to catch any excess flour, making it easy to return it to the bag. If you’re still unsure, this quick video and explanation from King Arthur Flour can provide a helpful visual guide.
Both glass and metal baking pans can be used successfully for this blueberry breakfast cake, as evidenced by the photos in this post which show a glass dish. However, there are subtle differences to consider. Glass pans take longer to heat up, but once hot, they retain heat very well and can lead to a darker, crispier crust. Metal pans, particularly light-colored ones, heat up and cool down more quickly and offer more consistent, even baking, which is generally preferred for cakes. For beginners seeking the most consistent results, a metal pan is often a safer bet to ensure the cake bakes evenly throughout without over-browning the edges. That said, I’ve had great success with glass pans too, so use what you have, but be mindful of your oven and adjust baking time if necessary.
Absolutely! This blueberry coffee cake freezes beautifully, making it an excellent make-ahead option for busy mornings or unexpected guests. To ensure optimal freshness and texture when defrosted, follow these steps: First, allow the cake to cool completely on a wire rack. Wrapping it while still warm can trap steam, leading to condensation and a soggy cake. Once entirely cool, wrap the cake tightly in two layers of plastic wrap, ensuring no air is exposed. Then, add a final layer of aluminum foil for extra protection against freezer burn. It can be frozen for up to three months. To defrost, simply remove the aluminum foil and plastic wrap layers and let the cake stand at room temperature for 2-3 hours until thawed. You can even warm individual slices slightly for that “freshly baked” experience.
Many of our readers have successfully scaled this easy blueberry breakfast cake recipe for a 13×9 inch pan by simply doubling all the ingredients. When baking a doubled recipe in a larger pan, keep an eye on the baking time. Start checking for doneness around 40 minutes, as baking times can vary slightly depending on your oven and the exact dimensions of your pan. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean.
Storing your homemade blueberry breakfast cake properly will help maintain its deliciousness. At room temperature, covered tightly (a cake dome or airtight container works best), this cake will stay fresh for up to 3 days. If you need to store it for longer, or if your kitchen is particularly warm, you can store it in the refrigerator for up to a week. Just be sure it’s well-covered to prevent it from drying out.
I believe these detailed answers cover the most common questions and concerns people have had about this delightful blueberry breakfast cake. If you have any other questions or need further clarification, please don’t hesitate to leave them in the comments section below, and I’ll be happy to address them!
Key Ingredients for Your Homemade Blueberry Breakfast Cake
These step-by-step photos and instructions are here to help you visualize how to make this recipe for a truly unforgettable blueberry streusel coffee cake. You can Jump to Recipe to get the printable version of this recipe, complete with precise measurements and instructions at the bottom of the post.
- 2 cups all-purpose flour (approximately 9 ounces)
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 large egg, lightly beaten
- 1/2 cup milk (whole or 2% recommended)
- 1/4 cup butter or margarine, softened (NOT melted – see tips above)
- 1 teaspoon grated lemon peel (for a bright, zesty note)
- 2 cups fresh or frozen blueberries (do not thaw if using frozen)
For the Irresistible Crumb Topping:
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup finely chopped walnuts (or ground hazelnuts, as a delicious alternative)
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter or margarine, cut into small cubes
For the Optional Sweet Drizzle Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons of milk (adjust as needed for desired drizzling consistency)
To prepare the glaze, simply combine the powdered sugar and milk in a small bowl. Whisk until smooth. If the glaze is too thick, add a few drops of additional milk at a time, mixing well after each addition, until it reaches a smooth, drizzling consistency. Drizzle generously over the cooled cake and allow it to set until the sugar solidifies.
Helpful Kitchen Tools You’ll Need:
- Measuring cups and spoons (for accurate ingredient portions)
- Mini food processor (optional, for making the crumb topping quickly)
- 9-inch square baking pan (the perfect size for this recipe)
- Mixing bowls (various sizes for combining ingredients)
- Prepare Your Pan & Oven: Begin by preheating your oven to 350°F (175°C). Lightly spray or grease a 9-inch square baking pan. This ensures your delicious homemade blueberry cake won’t stick.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and baking powder until they are well combined and lump-free.
- Add Wet Ingredients & Mix: Cut your softened butter into small pieces and add them to the dry ingredients along with the lightly beaten egg, milk, and grated lemon peel. Mix just until the dry ingredients are moistened. This batter is designed to be very thick, so don’t be alarmed! You may even need to use your hands to fully incorporate all the flour, working the mixture until a cohesive, sticky dough forms. Avoid overmixing, as this can lead to a tough cake.
- Fold in Blueberries & Spread: Gently fold the fresh or frozen blueberries into the thick batter. Because of the batter’s density, this might take a few minutes and require a bit of effort to distribute them evenly. Once mixed, spread the thick batter evenly into your prepared 9-inch square baking pan. It won’t pour; you’ll need to use a spatula or the back of a spoon to press it into place.
- Prepare & Apply Crumb Topping: For the irresistible streusel topping, combine the sugar, flour, finely chopped walnuts (or hazelnuts), and cinnamon in a mini food processor or a bowl. Add the cold, cubed butter. If using a food processor, pulse until the mixture forms coarse crumbs. If doing by hand, use your fingers or a pastry blender to cut the butter into the dry ingredients until it resembles coarse crumbs. Be careful not to over-process; you want distinct crumbs. Sprinkle this delicious topping evenly over the cake batter in the pan.
- Bake to Golden Perfection: Bake in the preheated oven at 350°F (175°C) for 40-45 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and the streusel fragrant.
Chef’s Note: This blueberry breakfast cake is excellent served warm, fresh from the oven. I’ve often made mine the night before, covered it tightly with foil, and let it sit at room temperature to enjoy the next morning. It’s equally fantastic as a snack cake with afternoon tea or a light dessert after dinner. Truly perfect for any time!
I truly hope you and your loved ones enjoy this absolutely satisfying blueberry breakfast cake as much as we do! Do you share my passion for blueberries? If so, you might also want to explore this fantastic One-Pan, No-Bake Blueberry Cheesecake – it’s a delectable, easy dessert! For a more “grab-and-go” option, try these Blueberry Breakfast Bars from All Day I Dream About Food, perfect for busy mornings or lunchboxes.
And for even more blueberry deliciousness, how about this to-die-for Blueberry Cobbler, bursting at the seams with fresh, warm blueberries? Blueberry enthusiasts will also swoon over this decadent Blueberry Lush dessert, a creamy, layered delight. For other amazing fruity breakfast or dessert ideas, check out this heartwarming Cranberry Streusel Coffee Cake, and last but certainly not least, this delightful Raspberry Coffee Cake. Happy baking!
Explore More Delicious Breakfast Recipes
If you’re always on the lookout for new and exciting ways to start your day, or simply love breakfast foods, here are some other fantastic recipes to try:
- Sheet Pan Breakfast Pizza: An easy, customizable meal perfect for feeding a crowd.
- Hearty Breakfast Casserole with Ham and Cheese: A savory, make-ahead option that’s great for brunches.
- Ham and Broccoli Strata: A sophisticated yet simple egg bake.
- Tex-Mex Breakfast Bake: For those who love a little spice to kick off their morning.
- Fluffy Homemade Cinnamon Rolls: A classic sweet treat that’s always a winner.
- Comforting Bread Pudding: A cozy and delicious way to use up stale bread.
- Cherry Cream Cheese Coffee Cake: A decadent twist on the traditional coffee cake.
I’m passionate about baking and cooking, and I love sharing my kitchen experiences with all of you! Remembering to come back each day for new recipes can be tough, which is why I offer a convenient newsletter every time a new recipe posts. Simply subscribe today and start receiving your free daily recipes directly to your inbox!
Blueberry Breakfast Cake
IMPORTANT – There are often Frequently Asked Questions and detailed tips within the blog post that you may find incredibly helpful. Please scroll back up to read them for best results!
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Ingredients
- 2 cups all-purpose flour approximately 9 ounces
- ½ cup sugar
- 2 teaspoons baking powder
- 1 large egg lightly beaten
- ½ cup milk
- ¼ cup butter or margarine softened (NOT melted)
- 1 teaspoon grated lemon peel
- 2 cups fresh or frozen blueberries
For the topping:
- ⅓ cup sugar
- ¼ cup all-purpose flour
- ¼ cup walnuts finely chopped
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter or margarine
For the drizzle: (optional)
- ½ cup powdered sugar
- 2 tablespoons milk more or less to get to a drizzling consistency
Before You Begin
- This cake has a very thick batter that will have to be spread into the pan rather than poured. It’s also very important to make sure you are measuring your flour properly using the “scoop and sweep” method so that you don’t end up with more than you are supposed to.
- For a larger serving, several of our readers have successfully made this in a 13×9 inch pan by doubling the recipe. Follow the general baking instructions and check for doneness around 40 minutes.
Instructions
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Preheat your oven to 350°F (175°C) and thoroughly spray or grease a 9-inch square baking pan.
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In a large mixing bowl, whisk together the flour, granulated sugar, and baking powder until well combined.2 cups all-purpose flour, 1/2 cup sugar, 2 teaspoons baking powder
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Add the lightly beaten egg, milk, softened butter (cut into small pieces), and grated lemon peel to the dry ingredients. Mix until just moistened. The batter will be very thick; you may need to use your hands to incorporate all the flour fully. Do not adjust ingredients.1 large egg, 1/2 cup milk, 1/4 cup butter or margarine, 1 teaspoon grated lemon peel
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Gently fold in the fresh or frozen blueberries. Due to the thick batter, this may take a few minutes. Spread the batter evenly into the greased 9-inch square baking pan, pressing it into place with a spatula.2 cups fresh or frozen blueberries
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For the topping, combine the sugar, flour, finely chopped walnuts (or ground hazelnuts), and cinnamon in a mini food processor or a bowl. Add the cold butter pieces and pulse (or cut in by hand) until the mixture is crumbly. Avoid over-processing. Sprinkle this streusel topping evenly over the cake batter.1/3 cup sugar, 1/4 cup all-purpose flour, 1/4 cup walnuts, 1/2 teaspoon ground cinnamon, 3 tablespoons cold butter or margarine
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Bake in the preheated oven for 40-45 minutes, or until the cake tests done (a wooden skewer inserted into the center comes out clean).
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For the optional drizzle, combine the powdered sugar and milk in a small bowl, whisking until smooth. If too thick, add a few extra drops of milk at a time until it reaches a drizzling consistency. Drizzle over the cooled cake and allow it to set.1/2 cup powdered sugar, 2 tablespoons milk
Expert Tips & FAQs
- You can store this breakfast cake at room temperature (covered tightly) for up to 3 days, or in the refrigerator for up to a week.
- To freeze, cool completely, wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Defrost at room temperature for 2-3 hours.
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on Jul 23, 2010, and has been updated with enhanced details and tips for an even better baking experience.