2 tablespoons of milk (more or less to get to a drizzling consistency)
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
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