Blueberry Breakfast Cake (amandascookin)

Cake

2 c flour
1/2 c sugar
2 t baking powder
1 egg, lightly beaten
1/2 c milk
1/4 c butter, softened
1 t grated lemon peel
2 c fresh or frozen blueberries

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″ square baking pan. Sprinkle topping over batter. Bake at 350 F for 40 – 45 min or until cake tests done. Drizzle glaze over the top of the cake and allow to sit until sugar solidifies.

Topping

1/3 c sugar
1/4 c flour
1/4 c finely chopped walnuts
1/2 t ground cinnamon
3 T cold butter

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 mix is crumbly.

Glaze Drizzle

1/2 c powdered sugar
2 T milk (more or less to get to a drizzling consistency)

Combine powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency.

 

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