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Blueberry Breakfast Cake
"Breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, it’s overflowing with blueberries and absolutely delicious. It’s not an everyday thing, but when I do whip up a cake, roll or bun it makes breakfast seem so much better! 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!"
NotesPlease visit AmandasCookin.com for the full recipe!
This cake has a very thick batter that will have to be spread into the pan rather than poured. It's also very important to make sure you are measuring your flour properly so that you don't end up with more than you are supposed to. Always measure flour using the "scoop and sweep" method.
Preparation Time25 min
Cooking Time45 min
Cooking Vessel Size9 in square baking pan
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 large egg
- 1 cup milk
- 1 cup butter
- 1 teaspoon grated lemon peel
- 2 cups blueberries
- 1 cup sugar
- 1 cup flour
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.
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