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Blueberry Breakfast Cake

Rated as 4.35 out of 5 Stars

"I like to prepare this coffee cake on weekends...especially during blueberry season. Served with fresh fruit, it's a nice switch from eggs, cereal and pancakes."
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Ingredients

1 h servings
Original recipe yields 9 servings

Directions

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  1. In a mixing bowl, combine flour, sugar and baking powder. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan. For topping, combine sugar, flour, walnuts and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.

Reviews

Read all reviews 27
  1. 31 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe was delicious. My family felt the blueberries were a little too tart, so I mixed sugar directly with the blueberries the next time I made it. It's a keeper!

Most helpful critical review

Pretty good. It only needed a little tweaking. I would definitely add salt next time (maybe only 1/4 teas.). I did add a heaping TBS of sour cream to the batter and it came out really moist. ...

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This recipe was delicious. My family felt the blueberries were a little too tart, so I mixed sugar directly with the blueberries the next time I made it. It's a keeper!

A variation of "Blueberry Buckle" only in that it does not include salt - it should, ¼ or ½ tsp., and does include a teaspoon of lemon peel – it shouldn’t, it’s distracting. Oh, and this variati...

I only made two small changes--I added a half teaspoon of salt to the batter and I used the last bit of pecans I had to the topping instead of using walnuts as we do not like walnuts. I baked th...

Pretty good. It only needed a little tweaking. I would definitely add salt next time (maybe only 1/4 teas.). I did add a heaping TBS of sour cream to the batter and it came out really moist. ...

We really enjoyed this. I did add 1/4 tsp. salt with the dry ingredients. Very tasty for breakfast or a snack.

Delicious! I did make a few changes. I used half whole wheat flour and added 1/2 teaspoon salt. I also decided to use "buttermilk" instead of regular milk. I combined 1 tablespoon lemon juice an...

This was fabulous! The cake was so light! I made it as-is except for used orange peel instead of lemon.!! YUMMY!

I used almond milk instead of regular milk and added in a little extra lemon extract and some salt as others had suggested. I think next time I will try it with butter milk and maybe use 1/2 a ...

This result was a bit dry for me, & the batter needs just a pinch of salt.