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Blueberry Breakfast Cake
From BERRY PATCH BED & BREAKFASTYield:
9Directions
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.