Blueberry Breakfast Cake Recipe

Summary

CourseMethod
DishMain Ingredient

Ingredients

 All purpose flour2 Cup (32 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Baking powder2 Teaspoon
 Egg1 , beaten
 Milk1⁄2 Cup (8 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs), softened
 Grated lemon peel1 Teaspoon
 Blueberries2 Cup (32 tbs) (Fresh/Frozen)
 Sugar1⁄3 Cup (5.33 tbs)
 All purpose flour1⁄4 Cup (4 tbs)
 Chopped walnuts1⁄4 Cup (4 tbs)
 Ground cinnamon1⁄2 Teaspoon
 Cold butter/Margarine3 Tablespoon

Nutrition Facts

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

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.
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