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  • Writer's pictureJenn Clayton

Blueberry Breakfast Cake

Cake for Breakfast- yes!! A cross between coffee cake and a buckle! Super good!


2 cups all-purpose flour (approximately 9 ounces)

2 teaspoons baking powder

1 egg, lightly beaten

1/2 cup milk of choice

1/4 cup light butter or margarine, softened (NOT melted)

1 teaspoon grated lemon peel

2 cups fresh or frozen blueberries

For the topping:

1/3 cup sugar sub (I used Allulose)

1/4 cup all-purpose flour

1/4 cup finely chopped walnuts

1/2 teaspoon ground cinnamon

3 tablespoons cold light butter or margarine

For the glaze: (optional)

1/2 cup powdered sugar

2 tablespoons of milk (more or less to get to a drizzling consistency)

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 process, or cut in if doing by hand, until mixture is crumbly.

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.

16 Servings:

2 points

91 calories

3g fat

13g carbs

4g protein

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