Description
Blueberry Breakfast Cake is a delightful morning treat that combines the sweetness of juicy blueberries with a crumbly topping, making it perfect for breakfast or brunch gatherings. This cake stands out with its rich flavor and moist texture, ensuring it’s a crowd-pleaser for family breakfasts or special celebrations. Quick to prepare and bursting with zesty lemon and blueberry goodness, it’s a versatile dessert that can be enjoyed warm or with your favorite coffee. With the option to customize toppings, this recipe invites creativity and ensures every bite is a delicious experience.
Ingredients
- 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 blueberries (fresh or frozen)
- 1/3 cup sugar (for topping)
- 1/4 cup flour (for topping)
- 1/4 cup walnuts (finely chopped, for topping)
- 1/2 teaspoon ground cinnamon (for topping)
- 3 tablespoons cold butter (for topping)
Instructions
- Preheat the oven to 350°F and grease a 9-inch square baking pan.
- In a bowl, whisk together flour, sugar, and baking powder. Cut in butter until crumbly.
- Mix in beaten egg, milk, and lemon peel until just combined.
- Gently fold in blueberries and spread batter into prepared pan.
- For topping, combine sugar, flour, walnuts, cinnamon, and cold butter; sprinkle over batter.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Drizzle with powdered sugar glaze after cooling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 75g)
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg