Morning Delight: Blueberry Breakfast Coffee Cake to Start Your Day Right

Photo byAngie Bright

There's something magical about the combination of blueberries and a morning coffee cake. This Blueberry Breakfast Coffee Cake is the perfect way to start your day with a sweet, comforting dish that pairs beautifully with your favorite cup of coffee. Whether you’re hosting brunch, feeding your family, or just treating yourself, this cake delivers that delicious homemade charm we all love.

Bursting with the tart sweetness of fresh or frozen blueberries, this coffee cake is topped with a crunchy, spiced walnut crumble, adding both texture and flavor. And for those who like an extra sweet touch, a simple powdered sugar drizzle finishes it off with just the right amount of sweetness.

Why You’ll Love This Coffee Cake

What sets this coffee cake apart is its simplicity. It's an easy-to-follow recipe that doesn’t require any fancy equipment or exotic ingredients. The combination of a light, fluffy cake with the rich, buttery crumb topping makes it irresistible. Plus, blueberries add a fresh, fruity burst in every bite, making it a perfect balance of flavors and textures.

Whether you serve it warm out of the oven or enjoy it the next day, this coffee cake keeps its moist, tender crumb. It’s a treat for any time of the day, but especially in the morning when paired with a hot cup of coffee or tea.

Recipe: Blueberry Breakfast Coffee Cake

Ingredients:

• 2 cups all-purpose flour
• ½ cup sugar
• 2 teaspoons baking powder
• 1 large egg, lightly beaten
• ½ cup milk
• ¼ cup butter or margarine, softened (not melted)
• 1 teaspoon grated lemon peel
• 2 cups fresh or frozen blueberries

For the topping:

• ⅓ cup sugar
• ¼ cup all-purpose flour
• ¼ cup walnuts, finely chopped
• ½ teaspoon ground cinnamon
• 3 tablespoons cold butter

For the drizzle (optional):

• ½ cup powdered sugar
• 2 tablespoons milk (adjust as needed for drizzling consistency)

Instructions:

1. Preheat the oven to 350°F. Grease or spray a 9-inch square baking pan to prevent sticking.
2. In a large bowl, whisk together the flour, sugar, and baking powder. Cut the butter into small pieces, then add it to the bowl along with the egg, milk, and grated lemon peel. Mix until the dry ingredients are moistened, and if needed, use your hands to fully incorporate everything. The batter will be thick.
3. Gently fold in the blueberries, being careful not to overmix. Spread the batter evenly into the prepared baking pan.
4. To make the topping, combine the sugar, flour, walnuts, and cinnamon in a small bowl or food processor. Cut in the cold butter until the mixture becomes crumbly, either by hand or with a processor. Use your fingers if mixing by hand to ensure the crumble is the right texture.
5. Sprinkle the crumb topping evenly over the cake batter.
6. Bake the coffee cake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. (Optional) While the cake is baking, prepare the drizzle by combining powdered sugar and milk in a small bowl. Adjust the consistency by adding milk a few drops at a time until it’s just right for drizzling.
8. Once the cake is finished baking, let it cool slightly, then drizzle the sugar mixture over the top. Allow the drizzle to harden before serving.

Perfect for Any Occasion

This Blueberry Breakfast Coffee Cake is not only a perfect morning treat but also a great dish to serve at gatherings, brunches, or even as a dessert. The blend of the moist cake, juicy blueberries, and crunchy walnut topping ensures it will be a hit with friends and family alike.

If you're looking to switch things up, you can easily adapt this recipe by trying different fruits, such as raspberries or blackberries, and experimenting with various types of nuts for the topping. But no matter how you customize it, this coffee cake is sure to become a new favorite.

Sources:

1. Food Network Coffee Cake Recipe
2. Coffee Cake Tips