Blueberry Breakfast Cake
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Egg||1 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Grated lemon peel||1 Teaspoon|
|Blueberries||2 Cup (32 tbs) (Fresh/Frozen)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Cold butter/Margarine||3 Tablespoon|
In a mixing bowl, combine the flour, sugar and baking powder.
Add the 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 the 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.