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Blueberry Breakfast Cake Recipe
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Egg||1 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Grated lemon peel||1 Teaspoon|
|Blueberries||2 Cup (32 tbs) (Fresh/Frozen)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Cold butter/Margarine||3 Tablespoon|
Serving size: Complete recipe
Calories 3140 Calories from Fat 1191
% Daily Value*
Total Fat 135 g207.3%
Saturated Fat 59.4 g296.9%
Trans Fat 0 g
Cholesterol 440.5 mg
Sodium 1179 mg49.1%
Total Carbohydrates 442 g147.4%
Dietary Fiber 22.9 g91.7%
Sugars 203.4 g
Protein 53 g105.6%
Vitamin A 61.2% Vitamin C 58.8%
Calcium 105.1% Iron 102%
*Based on a 2000 Calorie diet
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.