Description
Indulge in the delightful flavors of Blueberry Breakfast Cake, a moist and flavorful treat perfect for any morning. Bursting with juicy blueberries and topped with a crunchy crumble, this cake is not just a breakfast option; it can also be enjoyed as a sweet snack or dessert. With its tender crumb and balanced sweetness, this recipe is simple enough for bakers of all skill levels. Whether you’re hosting a brunch or enjoying a cozy morning at home, this cake will quickly become a beloved favorite in your household.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 large egg
- 1/2 cup milk
- 1/4 cup softened butter
- 1 teaspoon grated lemon peel
- 2 cups fresh or frozen blueberries
- 1/3 cup sugar (for topping)
- 1/4 cup flour (for topping)
- 1/4 cup finely chopped walnuts (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
- cold butter (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch square baking pan.
- In a bowl, mix together flour, sugar, and baking powder. Cut in softened butter until crumbly.
- Add the beaten egg, milk, softened butter, and lemon peel to the dry ingredients; mix until just moistened.
- Gently fold in the blueberries and spread into the prepared pan.
- For the topping, mix sugar, flour, walnuts, cinnamon, and cold butter until crumbly; sprinkle over batter.
- Bake for 40–45 minutes or until a toothpick comes out clean. Let cool slightly before drizzling with powdered sugar mixed with milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 75g)
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg