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Blueberry Breakfast Cake Recipe

   
 

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     Blueberry Breakfast Cake

Category   Breakfast - Brunch
Sub Category   None
Servings   9
Preptime   1 hr

Ingredients
2 cups all purpose flour
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
Crumb 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
Drizzle (optional)-
1/2 cup powdered sugar
2 tablespoons of milk (more or less to get to a drizzling consistency)

Instructions
In a large bowl, whisk together 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 in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees F for 40 to 45 minutes or until cake tests done.
For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies.
This cake has a very thick batter that will have to be spread into the pan rather than poured. It's also very important to make sure you are measuring your flour properly so that you don't end up with more than you are supposed to.


Originally Submitted
5/23/2017





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