Blueberry Breakfast Cake
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 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | large |
eggs
lightly beaten |
|
| ½ | cup |
milk
|
|
| ¼ | cup |
margarine
or butter |
|
| 1 | teaspoon |
lemon zest
|
|
| 1 | cup |
blueberries
fresh or frozen |
|
| Topping | |||
| ⅓ | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
walnuts
finely chopped |
|
| ½ | teaspoon |
cinnamon
ground |
|
| 3 | tablespoons |
butter
cold, cut into small pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 1 | large |
eggs
lightly beaten |
|
| 118 | ml |
milk
|
|
| 59 | ml |
margarine
or butter |
|
| 5 | ml |
lemon zest
|
|
| 237 | ml |
blueberries
fresh or frozen |
|
| Topping | |||
| 79 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
walnuts
finely chopped |
|
| 2.5 | ml |
cinnamon
ground |
|
| 45 | ml |
butter
cold, cut into small pieces |
|
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.
