Description
Blueberry Breakfast Cake is a delightful and versatile treat that brightens any morning or gathering. This moist cake is packed with juicy blueberries and has a hint of lemon that elevates its flavor profile. Perfect for brunch, dessert, or as a snack, it’s easy to make with simple ingredients you likely already have in your kitchen. The cake’s tender crumb and customizable topping make it a favorite among both novice and seasoned bakers. Plus, it yields 16 generous servings, making it ideal for sharing with family and friends.
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 blueberries (fresh or frozen)
- Topping: 1/3 cup sugar
- 1/4 cup flour
- 1/4 cup walnuts
- 1/2 teaspoon cinnamon
- 3 tablespoons cold butter
Instructions
- Preheat your oven to 350°F and prepare a greased 9-inch square baking pan.
- In a large bowl, whisk together flour, sugar, and baking powder. Cut in softened butter until crumbly.
- Add the egg, milk, and lemon peel to the dry ingredients; mix until just moistened.
- Gently fold in blueberries and spread the batter into the prepared pan.
- For the topping, combine sugar, flour, walnuts, cinnamon, and cold butter; sprinkle over cake batter.
- Bake for about 40–45 minutes until a toothpick comes out clean.
- Let cool slightly before drizzling with a mixture of powdered sugar and milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 250
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg