Ingredients:
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 egg, lightly beaten
1/2 milk
1/4 cup butter or margarine, softened
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries
For Topping:
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup finely chopped walnuts or hazelnuts
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
For Drizzle:
1/2 cup powdered sugar
2 tablespoons of milk (more or less to get to a drizzling consistency)
Instructions:
1. 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.
2. 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°F for 40-45 minutes or cakes tests done.
3. 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. Drizzle over the top of the cake and allow to sit until sugar solidifies.
Source:
https://amandascookin.com/blueberry-breakfast-cake/
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 egg, lightly beaten
1/2 milk
1/4 cup butter or margarine, softened
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries
For Topping:
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup finely chopped walnuts or hazelnuts
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
For Drizzle:
1/2 cup powdered sugar
2 tablespoons of milk (more or less to get to a drizzling consistency)
Instructions:
1. 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.
2. 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°F for 40-45 minutes or cakes tests done.
3. 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. Drizzle over the top of the cake and allow to sit until sugar solidifies.
Source:
https://amandascookin.com/blueberry-breakfast-cake/
