Description
This Blueberry Breakfast Cake is a moist, thick, and fruity treat perfect for morning enjoyment. Bursting with fresh or frozen blueberries and topped with a crunchy walnut-cinnamon streusel, it’s finished with a sweet powdered sugar drizzle. The cake is easy to make, baked to golden perfection, and serves as a delightful breakfast or brunch option for a crowd.
Ingredients
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
Drizzle
- 1/2 cup powdered sugar
- 2 tablespoons milk (more or less to reach drizzling consistency)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and spray or grease a 9-inch square baking pan to ensure the cake does not stick.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1/2 cup sugar, and 2 teaspoons baking powder. Cut 1/4 cup softened butter into small pieces to integrate later.
- Mix the Batter: Add the lightly beaten egg, 1/2 cup milk, softened butter pieces, and 1 teaspoon grated lemon peel to the dry ingredients. Mix just until all the dry ingredients are moistened; the batter will be very thick. You may need to finish folding the flour in by hand to achieve even incorporation.
- Fold in Blueberries: Gently fold in the 2 cups of fresh or frozen blueberries. Because of the thick batter, this step may take a few minutes to ensure blueberries are evenly distributed throughout the batter.
- Prepare Topping: Combine 1/3 cup sugar, 1/4 cup flour, 1/4 cup finely chopped walnuts, and 1/2 teaspoon ground cinnamon in a bowl or mini food processor. Add 3 tablespoons cold butter and pulse or cut in with fingers until the mixture becomes crumbly but not overly processed.
- Assemble in Pan: Spread the thick batter evenly into the prepared 9-inch square pan. Sprinkle the crumbly walnut topping evenly over the batter.
- Bake: Bake in the preheated oven at 350°F for 40 to 45 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Prepare Drizzle: While the cake is baking, mix 1/2 cup powdered sugar with 2 tablespoons milk until it reaches a drizzling consistency. Adjust by adding more milk dropwise if it's too thick.
- Finish and Serve: Once the cake has cooled slightly, drizzle the powdered sugar glaze evenly over the top. Allow it to sit until the sugar solidifies before slicing and serving.
Notes
- The batter will be very thick; mixing by hand for the final incorporation is recommended for best texture.
- Fresh or frozen blueberries can be used without altering the recipe.
- Be careful not to over process the topping mixture; it should remain crumbly.
- Adjust milk in the drizzle for desired thickness; too thin and it will run off, too thick and it won't drizzle smoothly.
- For a nuttier flavor, you can toast the walnuts lightly before chopping and adding to the topping.
- Store any leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
