2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1 egg, lightly beaten 1/2 cup milk 1/4 cup butter or margarine, softened 1 teaspoon grated lemon peel 2 cups fresh or frozen blueberries
TOPPING: 1/3 cup sugar 1/4 cup all-purpose flour 1/4 cup finely chopped walnuts 1/2 teaspoon ground cinnamon 3 tablespoons cold butter or margarine
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 F for 40-45 minutes or until cake tests done.
Share this recipe with a friend
In order to share this blueberry breakfast cake recipe with a friend, simply enter their email address below as well as your name so your friend knows who sent them this recipe.