Description
This Blueberry Breakfast Cake is a deliciously satisfying morning treat, perfect for starting the day on a sweet note. The burst of fresh or frozen blueberries, combined with the bright lemon zest, creates a vibrant and refreshing flavor. The crunchy walnut cinnamon topping adds the perfect balance of sweetness and texture.
Ingredients
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
For the topping:
⅓ cup sugar
¼ cup all-purpose flour
¼ cup walnuts, finely chopped
½ teaspoon ground cinnamon
3 tablespoons cold butter or margarine
For the drizzle (optional):
½ cup powdered sugar
2 tablespoons milk (more or less to achieve drizzling consistency)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
In a large bowl, whisk together the flour, sugar, and baking powder. Cut the butter into small pieces.
Add the egg, milk, butter, and lemon peel to the dry ingredients. Mix just until moistened. You may need to finish mixing by hand as the batter will be very thick.
Gently fold in the blueberries. This may take a few minutes due to the thick batter. Spread the batter evenly into the greased baking pan.
In a small bowl, combine the sugar, flour, walnuts, and cinnamon for the topping. Cut in the cold butter until the mixture becomes crumbly. Sprinkle this topping over the cake batter.
Bake for 40-45 minutes or until the cake is golden and tests done with a toothpick.
For the drizzle, mix the powdered sugar and milk until smooth. Drizzle over the cake once it has cooled slightly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 315