Blueberry Breakfast Cake
This delicious Blueberry Breakfast Cake is perfect for any morning, offering a delightful blend of flavors and a satisfying texture.
Equipment
- 9-inch square baking pan
- mixing bowl
- mini food processor
Ingredients
- 2 cups all-purpose flour approximately 9 ounces
- 0.5 cups sugar
- 2 teaspoons baking powder
- 1 large egg lightly beaten
- 0.5 cups milk
- 0.25 cups butter or margarine softened (NOT melted)
- 1 teaspoon grated lemon peel
- 2 cups fresh or frozen blueberries
Topping
- 0.33 cups sugar
- 0.25 cups all-purpose flour
- 0.25 cups walnuts finely chopped
- 0.5 teaspoon ground cinnamon
- 3 tablespoons cold butter or margarine
Drizzle (optional)
- 0.5 cups powdered sugar
- 2 tablespoons milk more or less to get to a drizzling consistency
Instructions
- 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. You may need to finish mixing with your hands to get all the flour incorporated; the batter will be very thick.
- Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan.
- For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and pulse, or cut in if doing by hand, until mixture is crumbly. Don't over process.
- Sprinkle topping over batter.
- Bake at 350 degrees F for 40-45 minutes or until cake tests done.
- For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzle over the top of the cake and allow to sit until sugar solidifies.
Notes
This cake has a very thick batter that will have to be spread into the pan rather than poured. It's also very important to make sure you are measuring your flour properly so that you don't end up with more than you are supposed to. Always measure flour using the "scoop and sweep" method. Several of our readers have successfully made this in a 13x9 by doubling the recipe. Follow the baking instructions and check at 40 minutes. Although we have not personally tested this, quite a few of our readers have substituted the milk for almond milk/oat milk with success.
Nutrition
Serving: 1sliceCalories: 194kcalCarbohydrates: 31gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 25mgSodium: 53mgPotassium: 107mgFiber: 1gSugar: 16gVitamin A: 200IUVitamin C: 2mgCalcium: 42mgIron: 1mg
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