From the Recipe Talk Forums. I like to prepare this coffee cake on weekends...especially during blueberry season. Served with fresh fruit, it’s a nice switch from eggs, cereal and pancakes.
YIELD
9 servingsPREP
20 minCOOK
40 minREADY
60 minIngredients
Topping
Directions
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℉ (180℃) F for 40 to 45 minutes or until cake tests done.
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