Description
Blueberry Breakfast Cake is a delightful and versatile treat that makes every morning feel special. Bursting with juicy blueberries and a hint of zesty lemon, this cake offers a tender crumb that pairs perfectly with your coffee or tea. Whether enjoyed as a cozy breakfast at home, served at brunch gatherings, or savored as a sweet afternoon snack, this recipe is easy to make and customizable to fit your taste. With its freezer-friendly nature, you can whip it up ahead of time for those busy mornings. Perfect for blueberry lovers, this cake is sure to become a family favorite!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 large egg
- 1/2 cup milk
- 1/4 cup softened butter
- 1 teaspoon grated lemon peel
- 2 cups fresh or frozen blueberries
- Topping: sugar, flour, walnuts, cinnamon, cold butter
Instructions
- Preheat your oven to 350°F and grease a 9-inch square baking pan.
- In a bowl, whisk together flour, sugar, and baking powder. Cut in the butter until crumbly.
- Add the egg, milk, softened butter, and lemon peel; mix until just combined.
- Gently fold in the blueberries and spread the batter in the prepared pan.
- For the topping, combine sugar, flour, walnuts, cinnamon; mix in cold butter until crumbly. Sprinkle over the batter.
- Bake for 40–45 minutes or until a toothpick comes out clean.
- Cool slightly before drizzling with powdered sugar mixed with milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (100g)
- Calories: 238
- Sugar: 10g
- Sodium: 135mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 36mg