Description
Blueberry Breakfast Cake is a delightful way to brighten your morning. This moist, fluffy cake is packed with juicy blueberries and features a delectable crumb topping that adds texture and flavor. Perfect for brunch gatherings or a cozy family breakfast, it can be enjoyed warm from the oven or at room temperature. With hints of lemon zest and customizable ingredients, this versatile recipe is sure to impress anyone at the table. Each slice pairs beautifully with coffee or tea, making it an ideal treat for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 large egg
- 1/2 cup milk
- 1/4 cup softened butter
- 1 teaspoon grated lemon peel
- 2 cups fresh or frozen blueberries
- 1/3 cup sugar (for topping)
- 1/4 cup walnuts (finely chopped)
- Ground cinnamon
Instructions
- Preheat the oven to 350°F and grease a 9-inch square baking pan.
- In a large bowl, whisk together flour, sugar, and baking powder. Cut in softened butter until crumbly.
- Mix in beaten egg, milk, and lemon peel until just combined; the batter will be thick.
- Fold in blueberries gently and spread the mixture into the prepared pan.
- For the topping, mix sugar, flour, walnuts, and cinnamon in a bowl; cut in cold butter until crumbly. Sprinkle over the batter.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Let cool slightly before drizzling with icing made from powdered sugar and milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg