Blueberry Breakfast Cake
2 cups all-purpose flour, about 9 oz.
1/2 cup sugar
2 teaspoons baking powder
1 large egg (lightly beaten)
1/2 cup milk
1/4 cup softened butter or margarine (unmelted)
1 teaspoon grated lemon zest
2 cups fresh or frozen blueberries
If you want to cover:
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
For drizzle: (optional)
1/2 cup powdered sugar
Add 2 tablespoons of milk more or less to get a creamy consistency
Before you start
This cake has a very thick batter, so you need to spread it into the mold instead of pouring it. It is also very important to measure the flour correctly so you don’t end up with more flour than you need. Always measure flour using the “scoop and sweep” method.
Some readers have had success making this in 13×9 by doubling the recipe. Follow baking instructions and check after 40 minutes.
Preheat oven to 350°F and spray or grease a 9-inch square baking pan.
In a large bowl, combine flour, sugar, and baking powder. Cut the butter into small pieces. Add eggs, milk, butter, and lemon zest. Mix until dry ingredients are moistened. You may need to mix by hand to incorporate all the flour. The dough will be very thick.
Fold in the blueberries. The dough is thick so it may take a few minutes. Spread into a greased 9-inch pan. square baking pan. For garnish, combine sugar, flour, walnuts, and cinnamon in a mini food processor or bowl. Add the butter and stir or cut in with your hands until the mixture is crumbly. I like to do this with my fingers so I can tell when it’s done by touching it. Sprinkle over the dough. Bake at 180C for 40-45 minutes or until the cake tests done. To drizzle, combine powdered sugar and milk. If the consistency is too thick, add a few drops of milk at a time until the consistency is reached. Drizzle over the cake and let stand until the sugar sets.