Description
This Blueberry Breakfast Cake is a moist, tender cake loaded with fresh or frozen blueberries and topped with a crumbly walnut cinnamon streusel. Finished with a simple powdered sugar glaze, it’s a perfect sweet start to any morning or a delightful afternoon treat.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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
Glaze Ingredients
- 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 aside to ensure the cake doesn’t stick after baking.
- Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, and baking powder. Cut the softened butter into small pieces and add it to the dry ingredients to begin creating the cake’s base texture.
- 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; using your hands may help to incorporate all the flour evenly.
- Fold in blueberries: Gently fold in the fresh or frozen blueberries, spreading them evenly throughout the thick batter to avoid breaking the berries and to keep the texture intact.
- Spread batter in pan: Transfer the thick batter to the prepared 9-inch baking pan and spread it out evenly to ensure uniform baking.
- Prepare and add topping: In a small bowl or mini food processor, combine sugar, flour, finely chopped walnuts, and ground cinnamon. Add the cold butter and pulse, cut in, or use your fingers to blend until the mixture is crumbly. Sprinkle this topping evenly over the batter to add a delicious crunchy layer.
- Bake the cake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Make the optional drizzle: While the cake is cooling, whisk together the powdered sugar and milk until smooth and at a drizzling consistency. Adjust milk quantity as needed to get the perfect flow.
- Drizzle and serve: Drizzle the glaze over the cooled cake and allow it to set for a few minutes. Slice and enjoy your delicious blueberry breakfast cake!
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from becoming too wet.
- Do not melt the butter for the cake batter; it should be softened to help create the proper texture.
- The glaze is optional but adds a lovely sweetness and visual appeal.
- You can substitute walnuts with pecans if preferred.
- Ensure the cake is fully cooled before glazing for best results.
