Blueberry Breakfast Cake

It’s not an everyday thing, but when I do whip up a cake, roll or bun it makes breakfast seem so much better! It’s like when my kids ask for these gooey, soft homemade cinnamon rolls, it’s now between those and this blueberry breakfast cake I’m getting requests left and right for!

Blueberry Breakfast Cake
This recipe would be good with other fruits too, such as raspberries, sour cherries, blackberries, or cranberries in the fall. So no matter what fruit you decide on, definitely add this blueberry breakfast cake to your “to do” list!

If you decide to use cherries, add in a bit of almond extract. If using cranberries, I would add a few fall spices like nutmeg and cinnamon. If you use a tangy fruit like sour cherries or cranberries, you might want to add the glaze for added sweetness.

INGREDIENTS

• 2 cups all-purpose flour approximately 9 ounces
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 each egg lightly beaten
• 1/2 cup milk
• 1/4 cup butter or margarine softened (NOT melted)
• 1 teaspoon grated lemon peel
• 2 cups fresh or frozen blueberries

FOR THE TOPPING:

• 1/3 cup sugar
• 1/4 cup all-purpose flour
• 1/4 cup walnuts finely chopped
• 1/2 teaspoon ground cinnamon
• 3 tablespoons cold butter or margarine

FOR THE DRIZZLE: (OPTIONAL)

• 1/2 cup powdered sugar
• 2 tablespoons milk more or less to get to a drizzling consistency

INSTRUCTIONS

1. Preheat the oven to 350 F and spray or grease a 9-inch square baking pan. 
2. In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated. the batter will be very thick.
3. ............................

for full recipes please see : amandascookin.com

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