Blueberry Breakfast Cake Easy (Print Version)
Tender cake bursting with juicy blueberries and topped with cinnamon walnut streusel and a sweet drizzle.
# Ingredients:
→ Cake Batter
01 -
2 cups all-purpose flour, approximately 9 ounces
02 -
½ cup sugar
03 -
2 teaspoons baking powder
04 -
1 large egg, lightly beaten
05 -
½ cup milk
06 -
¼ cup butter or margarine, softened (not melted)
07 -
1 teaspoon grated lemon peel
08 -
2 cups fresh or frozen blueberries
→ Topping
09 -
⅓ cup sugar
10 -
¼ cup all-purpose flour
11 -
¼ cup walnuts, finely chopped
12 -
½ teaspoon ground cinnamon
13 -
3 tablespoons cold butter or margarine
→ Drizzle (optional)
14 -
½ cup powdered sugar
15 -
2 tablespoons milk, more or less to adjust consistency
# Steps:
01 -
Preheat the oven to 175°C (350°F) and spray or grease a 9-inch square baking pan.
02 -
In a large bowl, whisk together the flour, sugar, and baking powder. Cut the butter into small pieces and add to the mixture.
03 -
Add the egg, milk, softened butter, and lemon peel to the dry ingredients. Mix until just moistened. Finish mixing with your hands if needed to fully incorporate the flour. The batter will be very thick.
04 -
Fold in the blueberries. The batter's thickness may require extra effort. Spread the batter evenly into the prepared baking pan.
05 -
In a mini food processor or bowl, combine the sugar, flour, walnuts, and cinnamon. Add the cold butter and pulse (or cut in by hand) until the mixture is crumbly. Avoid over-processing. Sprinkle the topping evenly over the batter.
06 -
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
07 -
Combine the powdered sugar and milk in a small bowl. Adjust the consistency by adding milk a few drops at a time if it's too thick. Drizzle over the cooled cake, letting it set until the sugar solidifies.
# Notes and Tips:
01 -
The batter is very thick and needs to be spread into the pan. Ensure proper flour measurement using the 'scoop and sweep' method to avoid excess.
02 -
The recipe can be doubled successfully for a 13x9-inch pan. Follow the same baking instructions, checking at 40 minutes.