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–+ servings
Blueberry Breakfast Cake

Blueberry Breakfast Cake

A delicious Blueberry Breakfast Cake perfect for mornings, featuring a thick batter and topped with a crumbly mixture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12 slices
Calories 194 kcal

Equipment

  • 9-inch square baking pan
  • large bowl
  • mini food processor

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

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
 

  • 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 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

You can store this breakfast cake at room temperature (covered) for up to 3 days or in the refrigerator for up to a week.

Nutrition

Serving: 1sliceCalories: 194kcalCarbohydrates: 31gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 25mgSodium: 53mgPotassium: 107mgFiber: 1gSugar: 16gVitamin A: 200IUVitamin C: 2mgCalcium: 42mgIron: 1mg
Keyword baking, blueberry, breakfast, cake, Dessert
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