BLUEBERRY BREAKFAST CAKE

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Blueberry Breakfast Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 14

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

Steps:

  • In 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 cake tests done.

Nutrition Facts :

*** Explore more Blueberry Breakfast Cake Recipes »

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