Description
Indulge in the delightful flavors of this Blueberry Breakfast Cake, a perfect blend of juicy blueberries and a sweet, crumbly topping. This moist cake is versatile enough to serve at brunches, as an afternoon snack, or even as a dessert paired with ice cream. Made with fresh or frozen blueberries and a hint of lemon zest, every bite is a burst of flavor. Whether enjoyed warm with coffee or chilled as a refreshing treat, this cake will quickly become a favorite for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 large egg
- 1/2 cup milk
- 1/4 cup softened butter
- 1 teaspoon grated lemon peel
- 2 cups blueberries (fresh or frozen)
- Additional ingredients for topping: sugar, flour, walnuts, cinnamon, cold butter
Instructions
- Preheat the oven to 350°F and grease a 9-inch square baking pan.
- In a mixing bowl, whisk together flour, sugar, and baking powder. Cut in softened butter until crumbly.
- Stir in the egg, milk, and lemon peel until just combined. Gently fold in the blueberries.
- Spread the batter in the prepared pan. For the topping, mix sugar, flour, walnuts, and cinnamon; cut in cold butter until crumbly and sprinkle over the batter.
- Bake for 40–45 minutes or until a toothpick comes out clean. Allow to cool slightly before drizzling with icing made from powdered sugar and milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg