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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
