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Blueberry Breakfast Cake Recipe

I like to prepare this coffee cake on weekends...especially during blueberry season. Served with fresh fruit, it's a nice switch from eggs, cereal and pancakes.

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Blueberry Breakfast Cake Recipe

Prep: 20 min. Bake: 40 min.

Yield: 9 Servings

20 40 60

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 egg, lightly beaten
1/2 cup milk
1/4 cup butter, softened
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries
TOPPING:
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
3 tablespoons cold butter

Directions

In a bowl, combine flour, sugar and baking powder. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan. For topping, combine sugar, flour, walnuts and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350° for 40-45 minutes or until cake tests done. Yield: 9 servings.

Nutritional Facts 1 serving (1 piece) equals 320 calories, 12 g fat (6 g saturated fat), 49 mg cholesterol, 194 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Blueberry Breakfast Cake in Cookin' Up Country Breakfasts Cookbook , p55

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Blueberry Breakfast Cake

Blueberry Breakfast Cake

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Reviewed on Sep. 06, 2010 by Loiscooks

This batter was really thick. The recipe should indicate that. I was going to throw it out as I thought I had done something wrong. I baked it anyway, and it was okay, but rather dry. I also used 2 tsp of lemon peel instead of the 1 tsp given in the recipe. The cake was okay, but I don't think I will make it again.