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Blueberry Breakfast Cake

Name: Blueberry Breakfast Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 9 servings.
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 2 teaspoons baking powder; 1 large egg, lightly beaten; 1/2 cup milk; 1/4 cup butter, softened; 1 teaspoon grated lemon zest; 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

2 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 40 min.

Makes

9 servings

Updated: Sep. 30, 2022

I like to prepare this blueberry breakfast cake on the weekends. Served with fresh fruit, it's a nice switch from eggs, cereal and pancakes. —Colette Jaworski, Ormond Beach, Florida

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 large egg, lightly beaten
1/2 cup milk
1/4 cup butter, softened
1 teaspoon grated lemon zest
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 zest; 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.

Blueberry Breakfast Cake

Ingredients

Directions

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