Recipe Talk

The Blueberry Breakfast cake recipe calls for one cup of sugar in the ingredients list but fails to tell you where the sugar should be introduced to the batter.

Blueberry Breakfast Cake
Cookin' Up Country Breakfasts Cookbook

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.

SERVINGS: 9

CATEGORY: Dessert

METHOD:

TIME: Prep: 20 min. Bake: 40 min.

Ingredients:
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
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? for 40-45 minutes or until cake tests done. Yield: 9 servings.