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Blueberry Breakfast Cake

Canadian.Recipes's picture
  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.

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