Description
A moist and sweet Blueberry Breakfast Cake with a delightful crumbly topping, perfect for breakfast or a snack.
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
- 1 teaspoon grated lemon peel
- 2 cups fresh or frozen blueberries
- â…“ cup sugar (for topping)
- ¼ cup all-purpose flour (for topping)
- ¼ cup walnuts, finely chopped (for topping)
- ½ teaspoon ground cinnamon (for topping)
- 3 tablespoons cold butter or margarine (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and spray or grease a 9-inch square baking pan.
- In a large bowl, whisk together the flour, sugar, and baking powder. Cut the butter into small pieces and add it to the mixture.
- Add the egg, milk, softened butter, and lemon peel to the dry ingredients. Mix until just moistened.
- Fold in the blueberries and spread the batter evenly in the prepared baking pan.
- In a mini food processor or bowl, combine the sugar, flour, walnuts, and cinnamon. Add the cold butter and mix until crumbly.
- Sprinkle the topping evenly over the batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Mix the powdered sugar and milk to drizzle over the cooled cake.
Notes
For a richer flavor, add a pinch of vanilla extract to the batter. Use fresh blueberries for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American