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Blueberry Breakfast Cake

From

Yield:

9

Directions

Ingredients:

2 C. all purpose flour

1/2 C. sugar

2 teasp. baking powder

1 egg, lightly beaten

1/2 C. milk

1/4 C. butter or margarine, softened

1 teasp.grated lemon peel

2 C. fresh or frozen blueberries

Topping:

1/3 C. sugar

1/4 C. all-purpose flour

1/4 C. finely clopped walnuts

1/2 teasp. ground cinnamon

3 T. cold butter or margarine

 

Directions:
In a mixing bowl, combine flour, sugar and baking powder.  Add 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 sugar, flour, walnuts and  cinnamon.  Cut in butter until mixture is crumbly.  Sprinkle over batter  Bake at 350 degrees for 40-45 minutes or until cake tests done.