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)
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
