Blueberry Breakfast Cake
Delicious Blueberry Breakfast Cake that is perfect for breakfast or brunch, packed with fresh blueberries and a crumbly topping.
Equipment
- 9-inch square baking pan
Ingredients
Batter
- 2 cups all-purpose flour approximately 9 ounces
- ½ cup sugar
- 2 teaspoons baking powder
- 1 large egg lightly beaten
- ½ cup milk
- ¼ cup butter or margarine softened (NOT melted)
- 1 teaspoon grated lemon peel
- 2 cups fresh or frozen blueberries
Topping
- ⅓ cup sugar
- ¼ cup all-purpose flour
- ¼ cup walnuts finely chopped
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter or margarine
Drizzle (optional)
- ½ cup powdered sugar
- 2 tablespoons milk more or less to get to a drizzling consistency
Instructions
Preparation
- Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.
- In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces.
- Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened.
- Fold in the blueberries. Spread into the greased baking pan.
- For topping, combine sugar, flour, walnuts and cinnamon. Add butter and mix until crumbly. Sprinkle over batter.
- Bake at 350 degrees F for 40-45 minutes or until cake tests done.
- For drizzle, combine powdered sugar and milk until drizzling consistency is reached. Drizzle over cake and let sit until sugar solidifies.
Notes
This cake has a very thick batter. Ensure proper flour measuring using the 'scoop and sweep' method. Can double the recipe for a 13x9 pan with adjusted baking time. Almond or oat milk can be used as a substitute for regular milk.
Nutrition
Serving: 1sliceCalories: 194kcalCarbohydrates: 31gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 25mgSodium: 53mgPotassium: 107mgFiber: 1gSugar: 16gVitamin A: 200IUVitamin C: 2mgCalcium: 42mgIron: 1mg
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