Blueberry Lemon Breakfast Cake with Walnut Cinnamon Topping Recipe

If you’re craving a morning treat that perfectly balances fruity freshness with a warm, comforting crumb, this Blueberry Lemon Breakfast Cake with Walnut Cinnamon Topping Recipe is about to become your go-to. Imagine biting into a moist, tender cake bursting with juicy blueberries, brightened by just the right zing of lemon peel, and finished with a crunchy, aromatic walnut cinnamon topping that adds a fabulous texture and cozy spice. It’s the perfect way to kick off any day with a smile and maybe a second slice or two.

Ingredients You’ll Need

Gathering a handful of simple but essential ingredients is all it takes to whip up this delightful breakfast cake. Each item plays a starring role, whether it’s the flour that gives structure, blueberries for a juicy pop, or butter that brings moistness and richness. Here’s what you’ll need to make magic happen.

• 2 cups all-purpose flour: Provides the sturdy yet tender base for your cake’s crumb.
• 1/2 cup sugar: Sweetens the batter just enough to complement the blueberries without overpowering them.
• 2 teaspoons baking powder: Ensures a light and fluffy rise in the cake.
• 1 large egg, lightly beaten: Helps bind the ingredients and adds moisture.
• 1/2 cup milk: Adds moisture for a soft texture and helps bring the batter together.
• 1/4 cup butter or margarine, softened: Adds richness and tender crumb; softened but not melted is key.
• 1 teaspoon grated lemon peel: Lends a bright, citrusy note to brighten the entire cake.
• 2 cups blueberries, fresh or frozen: The star fruit that bursts with sweet-tart flavor throughout the cake.
• 1/3 cup sugar (for topping): Adds sweetness and helps the topping caramelize lightly.
• 1/4 cup all-purpose flour (for topping): Creates structure in the crunchy topping crumb.
• 1/4 cup walnuts, finely chopped: Brings a delightful crunch and nutty richness to the topping.
• 1/2 teaspoon ground cinnamon: Warms up the topping with a cozy spice that pairs with the walnuts.
• 3 tablespoons cold butter or margarine (for topping): Cut into the topping to create that perfect crumbly texture.
• 1/2 cup powdered sugar (for drizzle): Turns into a sweet icing that adds a lovely finishing touch.
• 2 tablespoons milk (for drizzle): Adjust as needed to reach that perfect drizzling consistency for the icing.

How to Make Blueberry Lemon Breakfast Cake with Walnut Cinnamon Topping Recipe

Step 1: Prepare the Pan and Preheat Oven

Start by setting your oven to 350°F (175°C). While it heats up, grease or spray a 9-inch square baking pan to ensure the cake doesn’t stick and comes out with clean edges. This simple step sets the stage for flawless baking.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the flour, sugar, and baking powder. Adding the softened butter in small chunks next allows you to incorporate it evenly into the dry ingredients. This helps create a tender crumb by distributing fat throughout the batter before the wet ingredients arrive.

Step 3: Add Wet Ingredients and Mix

Pour in the lightly beaten egg, milk, and the grated lemon peel. Mix just until the dry ingredients are moistened; expect a thick batter. If the batter feels stubbornly dense, don’t hesitate to use your hands to fold the flour in evenly. This will ensure an even texture and consistent lemon flavor.

Step 4: Fold in Blueberries

Gently fold the blueberries throughout the thick batter, taking your time to distribute them evenly. This step guarantees that every slice gets a burst of juicy sweetness. Be gentle to avoid crushing the berries and making the batter too wet.

Step 5: Spread Batter in Pan

Transfer your berry-studded batter into the prepared pan, spreading it out evenly with a spatula or your hands. An even surface means your cake bakes uniformly, ensuring a perfect texture from edge to middle.

Step 6: Prepare and Add Walnut Cinnamon Topping

In a small bowl or mini food processor, mix together sugar, flour, chopped walnuts, and cinnamon. Cut in the cold butter until the mixture achieves a crumbly texture, either by pulsing or through your fingers. Sprinkle this topping evenly across the batter surface, adding that irresistible crunchy, cinnamon-spiced layer you’ll love.

Step 7: Bake Until Golden and Set

Bake in your preheated oven for about 40 to 45 minutes. The cake is ready when a toothpick inserted at the center comes out clean. The aroma of baking blueberries, lemon, walnuts, and cinnamon will fill your kitchen, giving you that warm anticipation only homemade treats can offer.

Step 8: Make the Optional Drizzle

While the cake cools, whisk together powdered sugar and milk to create a smooth icing. Adjust the milk drop by drop to get a lovely drizzle consistency that’s neither too thick nor too runny.

Step 9: Drizzle and Serve

Drizzle the icing over the cooled cake and let it set for a few minutes to form a delicate glaze. Slice into generous squares, serve, and watch how the Blueberry Lemon Breakfast Cake with Walnut Cinnamon Topping Recipe becomes everyone’s favoriete morning indulgence.

How to Serve Blueberry Lemon Breakfast Cake with Walnut Cinnamon Topping Recipe

Garnishes

Enhance the presentation with a light dusting of powdered sugar or a few fresh blueberries scattered on top. A small sprig of mint adds a lovely pop of green and fresh aroma, making each slice feel extra special.

Side Dishes

Pair your cake with a cup of freshly brewed coffee or a fragrant cup of tea to balance the sweet and tart flavors. For a heartier breakfast, serve alongside Greek yogurt or a dollop of whipped cream for creamy contrast.

Creative Ways to Present

Try serving individual slices in rustic wooden trays or on delicate china plates to add charm and elegance. You can also cut the cake into bite-sized squares and arrange them on a skewer for a fun breakfast-on-the-go option that’s perfect for brunch gatherings.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cake in an airtight container at room temperature for up to two days, ensuring it stays moist and fresh. If your kitchen is warm, the fridge will extend the life but might slightly alter the texture.

Freezing

This cake freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer bag or airtight container for up to three months. Thaw overnight in the fridge before serving.

Reheating

Warm slices gently in the microwave for 15 to 20 seconds or in a low oven (about 300°F or 150°C) for 5 to 10 minutes. Reheating brings back that freshly baked feel, especially when topped with the drizzle icing.

FAQs

Can I use frozen blueberries in this recipe?

Absolutely! Frozen blueberries work just as well as fresh. Just make sure to fold them into the batter gently and avoid thawing them beforehand to prevent the batter from becoming discolored or too wet.

Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking mix that’s designed to replace flour cup-for-cup. Just be sure it contains baking powder or add a little extra to help the rise.

Can I substitute walnuts with another nut?

Certainly! Pecans or almonds make excellent replacements and will provide a similarly delightful crunch and flavor to the cinnamon topping.

How do I store the cake if I want to add the drizzle later?

To keep the cake fresh and moist without the drizzle, store it uncovered or loosely covered at room temperature. Add the drizzle just before serving to maintain its fresh flavor and texture.

Can I make this cake vegan?

With a few swaps, yes! Use a plant-based milk, a vegan egg replacer, and vegan butter or margarine, and you’ll have a vegan-friendly version that’s just as tasty.

Final Thoughts

There’s something truly comforting about this Blueberry Lemon Breakfast Cake with Walnut Cinnamon Topping Recipe that makes mornings instantly brighter. From the zesty lemon punch to the beautiful crunchy walnut topping, every bite feels like a warm hug from your kitchen. I encourage you to try it, slice up some joy, and savor the kind of breakfast that turns everyday moments into celebrations.

Blueberry Lemon Breakfast Cake with Walnut Cinnamon Topping Recipe

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• Author: admin
• Total Time: 1 hour
• Yield: 16 servings 1x
• Diet: Vegetarian

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Description

This Blueberry Breakfast Cake is a moist, tender cake bursting with fresh blueberries and topped with a crumbly walnut cinnamon streusel. Perfectly sweet with a hint of lemon and a smooth powdered sugar drizzle, this cake is an ideal morning treat or brunch centerpiece that serves 16.

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Ingredients

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Cake 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)

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Instructions

1. Prepare the pan and preheat oven: Preheat your oven to 350°F (175°C). Grease or spray a 9-inch square baking pan thoroughly and set aside to ensure the cake doesn’t stick.
2. Mix the dry ingredients: In a large bowl, whisk together 2 cups of flour, 1/2 cup sugar, and 2 teaspoons baking powder. Cut 1/4 cup softened butter into small pieces and add it to the dry ingredients, mixing until it resembles coarse crumbs.
3. Add wet ingredients and mix: Add the lightly beaten egg, 1/2 cup milk, and 1 teaspoon grated lemon peel to the flour mixture. Mix gently just until the dry ingredients are moistened; the batter will be very thick. Use your hands if needed to fully incorporate all the flour.
4. Fold in blueberries: Gently fold 2 cups of fresh or frozen blueberries into the batter, distributing them evenly. This step may take a few minutes due to the dense consistency of the batter.
5. Spread batter in pan: Transfer the thick batter into the prepared 9-inch square pan and spread it out evenly using a spatula or your hands.
6. Prepare and add topping: In a small bowl or mini food processor, combine 1/3 cup sugar, 1/4 cup flour, 1/4 cup finely chopped walnuts, and 1/2 teaspoon ground cinnamon. Add 3 tablespoons cold butter and pulse or cut in with fingers until the mixture turns crumbly. Sprinkle this topping evenly over the batter in the pan.
7. 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.
8. Make the optional drizzle: While the cake is cooling, whisk together 1/2 cup powdered sugar and 2 tablespoons milk until smooth and achieving a drizzling consistency. Add more milk a few drops at a time if needed.
9. Drizzle and serve: Pour the icing over the cooled cake in a thin drizzle and allow it to set for a few minutes. Slice the cake into 16 servings and enjoy for breakfast or brunch.

Notes

• For best results, use fresh or frozen blueberries without thawing to prevent the batter from becoming too wet.
• Use softened butter, not melted, in the batter for optimal texture.
• If you prefer a nut-free topping, omit walnuts and increase the flour slightly.
• The lemon peel adds a subtle fresh citrus flavor but can be omitted or substituted with orange peel.
• The drizzle is optional but adds a lovely sweetness and decorative touch.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Brunch, Cake
• Method: Baking
• Cuisine: American