Breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, it’s overflowing with blueberries and absolutely delicious.
Rating
4.93 stars (1807 reviews)
Keywords
blueberries, coffee cake
Ingredients
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
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
1/2 cup powdered sugar
2 tablespoons milk (more or less to get to a drizzling consistency)
Categories
Breakfast
Cuisine
American
Steps
Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.
In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces.
Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated. the batter will be very thick.
Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan.
For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and pulse, or cut in if doing by hand, until mixture is crumbly. Don't over process. I like to do this with my fingers so I can tell when it's ready by touch. Sprinkle over batter.
Bake at 350 degrees F for 40-45 minutes or until cake tests done.
For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies.
Nutitrion
Serving Size: 1 slice
Calories: 194 kcal
Carbohydrates: 31 g
Protein: 2 g
Fat: 6 g
Saturated Fat: 3 g
Cholesterol: 25 mg
Sodium: 53 mg
Sugar: 16 g
Reviews
Danielle S on 2025-04-05 (5 stars): This is my second time making this and it’s a staple in our house…..so thick but scrumptious! Thank you!
Jackie on 2025-03-31 (5 stars): Made this for breakfast this week. It is thick but it is very good! This will be a repeat for meal prep.
Beth on 2025-03-23 (5 stars): Not only is this recipe DELICIOUS, but the way you embed the amounts into each steps of the directions is a GAME CHANGER. Why isn't every recipe written like this??? I shared it on social media with this caption:
Every recipe should be designed like this. The ingredients are embedded into the steps in addition to the list at the top of the page. As someone with ADHD, my brain just has less working memory capacity, and it's gotten less efficient as I've aged. Holding three ingredients in my mind, going up to the top, scanning and locating the amounts, holding *those* in my mind, and *then* executing the task is the actual WORST. This is a game-changer. Where's the change.org petition? 😂
Judy K on 2025-03-03 (5 stars): Hi, I just made this coffee cake and it turned out very good. Instructions were easy to follow. I mixed the dry ingredients and the butter in my food processor then stirred in the eggs, milk and blueberries by hand. The batter was very thick, but it baked up nicely. Thanks for the recipe!
Teri on 2025-03-01 (5 stars): this was delicious 😋 thanks for all the extra tips
Teri on 2025-02-26 (5 stars): I love this cake and it was a big hit (first to go) at a brunch I hosted. I especially like that you list the ingredients with the steps! Absolutely delicious, thank you !
susan on 2025-02-26 (5 stars): You are right about the batter being thick, I was a little nervous LOL , but it came out perfectly! Thanks for the great recipe!
Karen on 2025-02-19 (5 stars): This turned out delicious! Light and not too sweet, very nice!
Thank you!
Karen
