Blueberry Breakfast Cake Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| 1 egg, lightly beaten | ||
| Milk | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Lemon peel | 1 Teaspoon, grated | |
| Frozen blueberries | 2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) (TOPPING:) | |
| All purpose flour | 1/4 Cup (16 tbs) (TOPPING:) | |
| Walnuts | 1/4 Cup (16 tbs), finely chopped (TOPPING:) | |
| Ground cinnamon | 1/2 Teaspoon (TOPPING:) | |
| Butter/Margarine | 3 Tablespoon (TOPPING:) | |
Directions
In a mixing bowl, combine the flour, sugar and baking powder.
Add the egg, milk, butter and lemon peel; mix just until dry ingredients are moistened.
Fold in the blueberries.
Spread in a greased 9-in.square baking pan.
For topping, combine the 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.
Add the egg, milk, butter and lemon peel; mix just until dry ingredients are moistened.
Fold in the blueberries.
Spread in a greased 9-in.square baking pan.
For topping, combine the 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.
Chef
