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Blueberry Breakfast Cake

Blueberry Breakfast Cake
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.
9 ServingsPrep: 20 min. Bake: 40 min.

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.
Nutrition Facts: 1 serving (1 piece) equals 320 calories,
© Taste of Home 2013

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Blueberry Breakfast Cake (continued)

Nutrition Facts: 12 g fat (6 g saturated fat), 49 mg cholesterol, 194 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013