Elevate your breakfast or brunch with this delightful Blueberry Breakfast Coffee Cake! This moist, tender cake is bursting with juicy blueberries and topped with a sweet, buttery streusel, making it the perfect companion for your morning coffee or a lovely treat any time of day. It’s incredibly easy to make, filling your home with the most inviting aroma as it bakes.
Why I Love This Recipe
This Blueberry Breakfast Coffee Cake is pure morning magic, and it’s a recipe I genuinely adore for its simplicity and irresistible charm. What I love most is the way it combines a tender, moist cake base – made with a hint of lemon zestfor brightness – with a generous amount of juicy fresh or frozen blueberries. As it bakes, the berries burst, creating pockets of sweet-tart goodness. But the real star is that glorious crumbly streusel topping, with its delightful mix of flour, sugar, walnuts, and cinnamon, providing the perfect textural contrast. It’s a no-fuss cake that consistently delivers that cozy, homemade feeling, making it ideal for a special weekend breakfast or a comforting pick-me-up.
Ingredients
Here’s what you’ll need to create this delicious Blueberry Breakfast Coffee Cake:
- 2 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 large egg, lightly beaten
- ½ cup milk (whole or 2% recommended)
- ¼ cup butter or margarine, softened (NOT melted)
- 1 teaspoon grated lemon peel (from about 1 medium lemon)
- 2 cups fresh or frozen blueberries (do not thaw if frozen)
For the Topping:
- ⅓ cup sugar
- ¼ cup all-purpose flour
- ¼ cup walnuts, finely chopped
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter, cut into small pieces
For the Drizzle: (optional)
- ½ cup powdered sugar
- 2 tablespoons milk, more or less to get to a drizzling consistency
Swaps and Notes
- Butter (Cake): Using softened, not melted, butter helps create a tender crumb. Margarine can be used as a substitute.
- Lemon Peel: Freshly grated lemon peel adds a beautiful, bright citrus note that complements the blueberries. Do not skip this!
- Blueberries: Fresh blueberries are wonderful when in season. If using frozen, do not thaw them; simply fold them into the thick batter frozen to prevent bleeding.
- Walnuts (Topping): Finely chopped walnuts add a nice nutty crunch. Pecans can be substituted, or omit for a nut-free version.
- Cold Butter (Topping): Keeping the butter cold is essential for creating a crumbly streusel topping.
- Drizzle Consistency: Adjust the milk in the drizzle gradually to achieve your desired consistency – a thinner drizzle for a light coating, or thicker for more opaque lines.
Instructions
Let’s get this delicious Blueberry Breakfast Coffee Cake baking!
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Lightly spray or grease a 9-inch square baking pan.
- Combine Dry & Wet Cake Ingredients: In a large bowl, whisk together the 2 cups all-purpose flour, ½ cup sugar, and 2 teaspoons baking powder. Cut the ¼ cup softened butter into small pieces and add them to the dry ingredients. In a separate small bowl, whisk together the 1 large egg (lightly beaten), ½ cup milk, and 1 teaspoon grated lemon peel. Add this wet mixture to the dry ingredients. Mix just until the dry ingredients are moistened. The batter will be very thick. You may need to finish mixing gently with your hands to ensure all the flour is incorporated.
- Fold in Blueberries: Gently fold in the 2 cups fresh or frozen blueberries (if frozen, do not thaw). Because the batter is so thick, this may take a few minutes to ensure the blueberries are evenly distributed without mashing them.
- Spread Batter: Spread the thick blueberry batter evenly into the prepared 9-inch square baking pan.
- Prepare Topping: For the topping, in a mini food processor or a medium bowl, combine the ⅓ cup sugar, ¼ cup all-purpose flour, ¼ cup finely chopped walnuts, and ½ teaspoon ground cinnamon. If using a food processor, pulse until combined. Add the 3 tablespoons cold butter (cut into small pieces). If using a food processor, pulse until the mixture forms a coarse, crumbly texture. If doing by hand, use your fingers or a pastry blender to cut the butter into the dry ingredients until crumbly.
- Sprinkle Topping & Bake: Sprinkle the crumbly topping evenly over the batter in the baking pan. Bake in the preheated oven for 40-45 minutes, or until the cake tests done (a toothpick inserted into the center comes out clean).
- Cool: Remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes before transferring it to a wire rack to finish cooling completely.
- Prepare & Drizzle Drizzle (Optional): For the drizzle, in a small bowl, combine the ½ cup powdered sugar and 2 tablespoons milk. Whisk until smooth. If too thick, add a few drops of additional milk at a time until it reaches a thin, drizzling consistency. Drizzle generously over the top of the cooled or slightly warm cake and allow the glaze to sit until it solidifies.
Tips for Success
- Softened Butter (Cake): Ensure your butter for the cake batter is truly softened but not melted, for the best cake texture.
- Don’t Overmix Batter: Overmixing quick bread batters develops gluten, leading to a tough texture. Mix just until the dry ingredients are moistened.
- Frozen Blueberries (If Used): Do not thaw frozen blueberries before adding them to the batter. Adding them frozen helps prevent them from sinking to the bottom and “bleeding” into the batter.
- Cold Butter (Topping): Use cold butter for the topping to achieve that perfect crumbly streusel texture.
- Test for Doneness: A toothpick inserted into the center should come out clean. Ovens vary, so adjust baking time as needed.
- Cool Before Drizzling: For the neatest drizzle, ensure the cake is mostly cooled before adding the glaze.
Serving Suggestions and Pairings
This Blueberry Breakfast Coffee Cake is a wonderful standalone treat, perfect for:
- Morning Coffee or Tea: The ultimate companion for your favorite hot beverage.
- Brunch Spread: A beautiful and delicious addition to any brunch buffet.
- Afternoon Snack: A comforting treat to enjoy any time of day.
- With Fresh Fruit: A side of fresh berries or a dollop of yogurt complements the cake well.
- For other delightful baked goods that are perfect for breakfast or dessert, consider our This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas or These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat To Bake On Repeat.
Storage and Leftover Tips
This coffee cake stays wonderfully moist for days!
- Room Temperature: Store the cooled cake, covered tightly with plastic wrap or in an airtight container, at room temperature for up to 3-4 days.
- Refrigeration: While not strictly necessary, if your home is very warm or you want to extend shelf life, you can refrigerate the cake. Bring to room temperature or gently warm before serving.
- Freezing: This coffee cake freezes beautifully. Once completely cooled (and drizzled, if desired – though glaze may get slightly sticky), wrap the entire cake or individual slices tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature, or gently warm slices in the microwave or oven.
More Recipes You Will Love
If you loved the moist, comforting, and sweet nature of this coffee cake, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring joy to your kitchen:
- For another beloved quick bread, try our This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas.
- If you’re a fan of big, comforting desserts that feed a crowd, our This Big Family Banana Pudding Is My Favorite Classic Dessert To Feed A Crowd is a must-try.
- For easy and delightful seasonal muffins, check out These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat To Bake On Repeat.
- And for trendy breakfast ideas, you might enjoy The Viral Cottage Cheese Pancake Everyone’s or This One-Pan Breakfast Bake Will Make You Skip.
Final Thoughts
This Blueberry Breakfast Coffee Cake recipe is a true gem – simple to make, wonderfully moist, and bursting with fresh blueberry flavor, all crowned with an irresistible crumbly topping. It’s the perfect bake to make any morning feel special or to share with loved ones during a leisurely brunch.
Give this recipe a try and let the delicious aromas of blueberries and cinnamon fill your home! What’s your favorite breakfast pastry or quick bread to bake? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!
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