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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3140 Calories from Fat 1191

% Daily Value*

Total Fat 135 g207.3%

Saturated Fat 59.4 g296.9%

Trans Fat 0 g

Cholesterol 440.5 mg146.8%

Sodium 1179 mg49.1%

Total Carbohydrates 442 g147.4%

Dietary Fiber 22.9 g91.7%

Sugars 203.4 g

Protein 53 g105.6%

Vitamin A 61.2% Vitamin C 58.8%

Calcium 105.1% Iron 102%

*Based on a 2000 Calorie diet


Blueberry Breakfast Cake Recipe