If you are searching for a delightful treat that perfectly balances sweet and tangy flavors, look no further than this Blueberry Lemon Crisp Topping Breakfast Cake Recipe. Imagine waking up to a golden-baked cake bursting with juicy blueberries and zesty lemon, all topped with a crisp, buttery crumble that adds an irresistible texture. This cake is not only comforting and flavorful but also incredibly versatile, making your mornings feel special and bright with every bite.

Blueberry Lemon Crisp Topping Breakfast Cake Recipe - Recipe Image

Ingredients You’ll Need

Keeping things simple is key here, but don’t let the straightforward ingredient list fool you. Each component plays a vital role, contributing to the cake’s moist crumb, vibrant taste, and delightful texture that make this breakfast cake truly memorable.

2 cups all-purpose flour: Provides the structure for a tender yet sturdy crumb.
1/2 cup sugar: Sweetens the cake just enough to complement the tart blueberries.
2 teaspoons baking powder: Gives the cake that lovely rise and lightness.
1 large egg, lightly beaten: Binds ingredients together and adds richness.
1/2 cup milk: Moistens the batter, ensuring a soft texture.
1/4 cup butter or margarine, softened (NOT melted): Adds moisture and buttery flavor to the cake.
1 teaspoon grated lemon peel: Infuses a subtle citrus brightness that lifts the whole cake.
2 cups fresh or frozen blueberries: Bursting with juice and natural sweetness for a fruity punch.
1/3 cup sugar (for topping): Sweetens the crisp topping delightfully.
1/4 cup all-purpose flour (for topping): Helps create the crumble texture.
1/4 cup walnuts, finely chopped: Adds crunch and a nutty flavor contrast.
1/2 teaspoon ground cinnamon: Brings a warm, comforting spice to the topping.
3 tablespoons cold butter or margarine: Creates that irresistible crispy topping when baked.
1/2 cup powdered sugar: For a light, sweet glaze finish.
2 tablespoons milk: Used to thin the glaze to just the right drizzling consistency.

How to Make Blueberry Lemon Crisp Topping Breakfast Cake Recipe

Step 1: Prepare the pan and preheat oven

Start by setting your oven to 350°F (175°C), ensuring it reaches the perfect temperature for even baking. Meanwhile, grease or spray a 9-inch square baking pan to prevent sticking, making it easier to serve your beautiful breakfast cake later.

Step 2: Mix the dry ingredients and cut in butter

In a large bowl, whisk the all-purpose flour, sugar, and baking powder together. Then, cut the softened butter into small pieces and work it into the dry mix, creating a crumbly texture that will give the cake a tender crumb.

Step 3: Add wet ingredients and form the batter

Pour in the lightly beaten egg, milk, and freshly grated lemon peel. Mix gently just until the dry ingredients are evenly moistened. This thick batter might need a little handiwork with your hands to fully combine—a fun step where you get to feel the dough coming together.

Step 4: Fold in blueberries

Carefully fold the blueberries into the thick batter, spreading them evenly to ensure a burst of fruity goodness in every slice. If using frozen berries, no need to thaw them first—just fold gently to avoid turning your batter blue!

Step 5: Spread batter in the pan

Transfer the luscious batter into your prepared pan and smooth it out with a spatula for even baking. This sets the base for your gorgeous blueberry lemon breakfast cake.

Step 6: Prepare and add the crisp topping

In a small bowl or mini food processor, combine sugar, flour, walnuts, and cinnamon. Add cold butter and either pulse or use your fingers to cut it in until the mixture forms a crumbly texture. Sprinkle this crisp topping evenly over the batter, promising a contrast of textures once baked.

Step 7: Bake until golden and set

Pop the pan into your preheated oven and bake for approximately 40 to 45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the crisp topping has turned beautifully golden.

Step 8: Make the optional drizzle

While the cake cools, whisk powdered sugar and milk until smooth. Add milk in small increments to reach the perfect drizzling consistency that will gently coat the cake with a touch of sweetness and shine.

Step 9: Drizzle and serve

Once your cake has cooled, drizzle the icing in a zigzag pattern across the top. Let it set for a few minutes before slicing—then dig in and enjoy the comforting blend of flavors and textures.

How to Serve Blueberry Lemon Crisp Topping Breakfast Cake Recipe

Garnishes

A fresh sprinkle of powdered sugar or a few extra fresh blueberries on top adds visual charm and a freshness boost. A small sprig of mint can also elevate the presentation if you’re aiming for that extra cheerful morning vibe.

Side Dishes

This cake pairs beautifully with a dollop of Greek yogurt or lightly whipped cream for creaminess. On the drink side, a cup of hot coffee or a refreshing glass of freshly squeezed orange juice complements the citrus and berry notes exquisitely.

Creative Ways to Present

Consider serving slices alongside a small fruit salad that echoes the blueberry and lemon theme. For a brunch gathering, cut the cake into smaller squares and offer them on a tiered serving tray to impress your guests with style and flavor.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or store in an airtight container. It keeps well at room temperature for up to two days, or in the fridge for about four days, maintaining moisture and flavor without drying out.

Freezing

If you want to make this Blueberry Lemon Crisp Topping Breakfast Cake Recipe in advance, wrap slices individually in plastic wrap and place them in a freezer bag. Frozen slices will keep their best quality for up to three months—perfect for quick breakfasts on busy days.

Reheating

Reheat slices gently in a microwave for 20 to 30 seconds or in a low oven (around 300°F/150°C) for 10 minutes to revive the buttery crispness of the topping and the softness of the cake without drying it out.

FAQs

Can I use frozen blueberries in this recipe?

Absolutely! Frozen blueberries work wonderfully here and won’t require thawing before you fold them into the batter. Just fold gently to prevent the firm batter from turning purple.

Is it possible to make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for best results. Keep in mind the texture might be slightly different but just as delicious.

Can I substitute the walnuts in the topping?

Definitely. If you’re allergic or don’t like walnuts, try pecans, almonds, or even omit nuts entirely. The crumble topping will still be tasty and crisp.

How long does this breakfast cake stay fresh?

When stored properly in an airtight container, this cake stays fresh and moist for up to four days in the refrigerator, but best enjoyed within two days for peak flavor.

Can I make this recipe vegan?

With a few tweaks, yes. Use a flax egg or chia egg substitute for the egg, plant-based milk, and vegan butter. The texture may differ slightly but the flavor will still be delightful.

Final Thoughts

There’s something truly special about a fruit-filled breakfast cake that combines vibrant flavors and comforting textures, and this Blueberry Lemon Crisp Topping Breakfast Cake Recipe is just that. It’s a guaranteed crowd-pleaser that brightens mornings and brings a touch of homemade love to your table. I can’t wait for you to try it and share it with those you care about—you’ll be making memories with every delicious bite.

Blueberry Lemon Crisp Topping Breakfast Cake Recipe

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3.9 from 53 reviews

Author: admin
Total Time: 1 hour
Yield: 16 servings 1x

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Description

This delightful Blueberry Breakfast Cake is a moist, tender treat featuring fresh or frozen blueberries folded into a thick batter and topped with a crumbly walnut-cinnamon streusel. Finished with a light powdered sugar drizzle, this cake is perfect for a special morning or brunch occasion, offering a balanced sweetness and a hint of lemon zest.

Ingredients

Scale

Cake

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)

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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 your cake doesn’t stick during baking.
Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, 1/2 cup sugar, and baking powder. Cut the softened butter into small pieces and incorporate it into the dry ingredients evenly.
Add wet ingredients and mix: Pour the lightly beaten egg, milk, and grated lemon peel into the flour mixture. Mix just until the dry ingredients are moistened and combined. The batter will be very thick; feel free to use your hands to fully incorporate all the flour for an even texture.
Fold in blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the thick batter without breaking the berries, which can cause discoloration.
Spread batter in pan: Transfer the thick batter into the prepared 9-inch baking pan, spreading it out evenly to create a uniform layer for baking.
Prepare and add topping: In a small bowl or mini food processor, combine 1/3 cup sugar, 1/4 cup flour, chopped walnuts, and ground cinnamon. Add the cold butter and pulse or cut in using your fingers until the mixture turns crumbly. Sprinkle this mixture evenly over the batter in the pan to create a crunchy, flavorful topping.
Bake the cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked and set.
Make the optional drizzle: While the cake cools, whisk together powdered sugar and milk until smooth and achieving a drizzling consistency. Add more milk a few drops at a time if needed for the perfect texture.
Drizzle and serve: Drizzle the icing over the cooled cake evenly and allow it to set for a few minutes before slicing. Serve and enjoy your delicious blueberry breakfast cake!

Notes

For best results, do not melt the butter for the batter; it should be softened to ensure proper texture.
Frozen blueberries can be used directly without thawing to prevent the batter from becoming too wet and colored.
The lemon peel adds a fresh citrus note, but you can omit it if unavailable.
The topping provides a delightful crunch and flavor contrast; however, you can skip it if you prefer a simpler cake.
The drizzle is optional but adds a lovely sweetness and presentation touch to the cake.
Ensure the cake is fully cooled before drizzling to prevent the icing from melting too much.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American