Sunday, March 3, 2019
Blueberry breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, it’s overflowing with fresh blueberries and absolutely delicious. As I’ve said before and will always say again, I love having the addition of a little sweet treat to accompany my morning coffee.
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!
PREP TIME: 25 MINUTES
COOK TIME: 45 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES
SERVINGS: 16 PIECES
Breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, it’s overflowing with blueberries and absolutely delicious.
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 walnutsfinely chopped
- 1/2 teaspoonground cinnamon
- 3 tablespoons cold butter or margarine
FOR THE DRIZZLE: (OPTIONAL)
- 1/2 cup powdered sugar
- 2 tablespoons milkmore or less to get to a drizzling consistency
INSTRUCTIONS
Get the instruction @ amandascookin.com
