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Surprise your family and friends with this Blueberry Breakfast Cake. It’s lemony, dense, and full of jammy blueberries bursting with juice and flavor.
I love the crunchy topping and it’s an amazing addition to any brunch buffet table!
Ingredients for Blueberry Breakfast Cake
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Egg
- Milk
- Vanilla extract
- Butter
- Grated lemon peel
- Lemon juice
- Blueberries
- Chopped pecans
- Ground cinnamon
How to Make Blueberry Breakfast Cake
1. Grease a 7×11-inch or a 9×9-inch baking dish and preheat the oven to 350 F.
2. Make the batter: Whisk the flour, sugar, salt, and baking powder together in a large bowl.
3. Add the milk, egg, butter, lemon juice, and grated lemon peel until just combined. The batter will be very thick.
4. Gently fold in the blueberries. Remember the batter is very thick, so this might take a bit of time.
5. Make the topping: mix the sugar, flour, pecans, salt, and cinnamon in a medium-sized bowl until well combined. Cut in the butter with two knives or a pastry cutter until the mixture resembles coarse sand.
6. Sprinkle the topping evenly over the batter and bake for 40-45 mins until a toothpick inserted in the middle comes out clean.
Can I Freeze Blueberry Breakfast Cake?
Yes, you can! Let the cake cool down completely, wrap twice with plastic wrap and once with foil, and freeze for up to 3 months. You can freeze the whole cake or slices for a quick snack. Let it thaw out completely before serving.
SAVE THIS BLUEBERRY BREAKFAST CAKE TO YOUR FAVORITE PINTEREST BOARD!
Can I Use Frozen Blueberries?
Yes, you can. I recommend you let them thaw and drain the liquid before adding them to the batter. Frozen blueberries get soft when thawed, so their juice will stain the batter. If you don’t want this to happen, use fresh blueberries.
This cake is lemony, dense, and full of jammy blueberries bursting with juice and flavor.
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Blueberry Breakfast Cake
Surprise your family and friends with this Blueberry Breakfast Cake. It's lemony, dense, and full of jammy blueberries bursting with juice and flavor.
Ingredients
For the cake:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- Pinch of salt
- 2 tsp baking powder
- 1 large egg
- ½ cup milk
- 1 tsp vanilla extract
- 4 tbsp butter, cut into small pieces
- 1 tsp lemon juice
- 1 tsp grated lemon peel
- 2 cups blueberries
For the topping:
- ⅓ cup granulated sugar
- 4 tbsp all-purpose flour
- ¼ cup chopped pecans
- ½ tsp ground cinnamon
- Pinch of salt
- 3 tbsp unsalted butter
Instructions
- Grease a 7x11-inch or a 9x9-inch baking dish and preheat the oven to 350 F.
- Make the batter: Whisk the flour, sugar, salt, and baking powder together in a large bowl.
- Add the milk, egg, butter, lemon juice, and grated lemon peel until just combined. The batter will be very thick.
- Gently fold in the blueberries. Remember the batter is very thick, so this might take a bit of time.
- Make the topping: mix the sugar, flour, pecans, salt, and cinnamon in a medium-sized bowl until well combined. Cut in the butter with two knives or a pastry cutter until the mixture resembles coarse sand.
- Sprinkle the topping evenly over the batter and bake for 40-45 mins until a toothpick inserted in the middle comes out clean.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 181Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCarbohydrates: 27gFiber: 1gSugar: 13gProtein: 3g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.