Breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, it’s overflowing with blueberries and absolutely delicious. Blueberry breakfast cake, coffee cake, whatever you want to call it, it’s overflowing with blueberries and absolutely delicious. Blueberry breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, it’s overflowing with fresh blueberries and absolutely delicious. As I’ve said before and will always say again, Blueberry lemon cream cheese coffee cake love having the addition of a little sweet treat to accompany my morning coffee.
It’s not an everyday thing, but when I do whip up a cake, roll or bun it makes breakfast seem so much better! It’s like when my kids ask for these gooey, soft homemade cinnamon rolls, it’s now between those and this blueberry breakfast cake I’m getting requests left and right for! Why this recipe works This recipe would be good with other fruits too, such as raspberries, sour cherries, blackberries, or cranberries in the fall. The crumb topping really is enough for this, but you can certainly add a pretty white drizzle on top. Either way, this coffee cake is amazing! Important Tips Before Making Blueberry Breakfast Cake There have been a few people that have said this recipe did not work for them.
Without being in their kitchen with them, I can’t say specifically what went wrong, but I can definitely offer some suggestions here. The number of people that have made this recipe with success, including myself on several occasions, far outweighs those that had trouble, so maybe we can pinpoint and address some of the things that may have caused problems. This mixture of ingredients does, in fact, form a very thick and sticky batter. Please do not be tempted to adjust the ingredients.
Patience is important here, take your time and mix until done then fold in the blueberries. That may take a little persuasion as well. What do you mean by softened butter? I think this is a common issue in the kitchen. Softened butter simply means it’s not rock hard from the refrigerator and should be soft enough for your finger to cause a slight indent. Your finger should NOT sink into the butter, that’s too soft.
When butter gets too soft, or worse is actually melted, it changes the chemical reaction that takes place when mixed with other ingredients. My suggestion is to remove the butter from the fridge first, then measure out all of your other ingredients, preheat the oven and grease your pan. When you get to the step of adding the butter, cut it into small pieces and mix it in. Use your hands if you need to.