Blueberry Breakfast Cake
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 9 servings.
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
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2 cups all-purpose flour
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1/2 cup sugar
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2 teaspoons baking powder
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1 large egg, lightly beaten
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1/2 cup milk
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1/4 cup butter, softened
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1 teaspoon grated lemon zest
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2 cups fresh or frozen blueberries
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TOPPING:
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1/3 cup sugar
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1/4 cup all-purpose flour
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1/4 cup finely chopped walnuts
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1/2 teaspoon ground cinnamon
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3 tablespoons cold butter
Directions
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1.
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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