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.
SERVINGS: 16 PIECES
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)
- Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.
- 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.
- Get the next step on Amanda’s Cookin (link here).