Blueberry Breakfast Cake
I like to prepare this blueberry breakfast cake on the weekends. Served with fresh fruit, it's a nice switch from eggs, cereal and pancakes. —Colette Jaworski, Ormond Beach, Florida
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 large egg, lightly beaten
- 1/2 cup milk
- 1/4 cup butter, softened
- 1 teaspoon grated lemon zest
- 2 cups fresh or frozen blueberries
- topping:
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup finely chopped walnuts
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter
Directions
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1In a bowl, combine flour, sugar and baking powder. Add egg, milk, butter and lemon zest; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan. For topping, combine sugar, flour, walnuts and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean.
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