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Blueberry Breakfast Cake

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
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    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

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.

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