Blueberry Breakfast Cake Recipe


Ingredients

2 cups all-purpose flour (approximately 9 ounces)
1/2 cup sugar
2 teaspoons baking powder
1 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 finely chopped walnuts (I used ground hazelnuts I had in the freezer)
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine

For the drizzle: (optional)
1/2 cup powdered sugar
2 tablespoons of milk (more or less to get to a drizzling consistency)

Instructions


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