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Blueberry Breakfast Cake Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:9 servings


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon grated lemon peel
  • 2 cups fresh or frozen blueberries
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup finely chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter or margarine


  • 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° for 40-45 minutes or until cake tests done. Yield: 9 servings.

Nutritional Facts

1 piece: 320 calories, 12g fat (6g saturated fat), 49mg cholesterol, 194mg sodium, 48g carbohydrate (22g sugars, 2g fiber), 6g protein.

Reviews for Blueberry Breakfast Cake

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Reviewed Sep. 6, 2010

"This batter was really thick. The recipe should indicate that. I was going to throw it out as I thought I had done something wrong. I baked it anyway, and it was okay, but rather dry. I also used 2 tsp of lemon peel instead of the 1 tsp given in the recipe. The cake was okay, but I don't think I will make it again."

Reviewed Aug. 23, 2009

"I think the cake has potential, but the lemon flavor was not strong enough. I would add more zest or lemon juice if I made it again."

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