BLUEBERRY BREAKFAST CAKE

February 17, 2019
BLUEBERRY BREAKFAST CAKE
BLUEBERRY BREAKFAST CAKE


Blueberry breakfast cake, espresso cake, blueberry buckle, whatever you want to call it, it’s overflowing with sparkling blueberries and absolutely delicious. As I’ve said earlier than and will continually say again, i love having the addition of a touch candy deal with to accompany my morning coffee.

It’s now not an regular thing, however when I do whip up a cake, roll or bun it makes breakfast appear a lot higher! It’s like when my kids ask for these gooey, tender homemade cinnamon rolls, it’s now between those and this blueberry breakfast cake I’m getting requests left and proper for!

This recipe could be exact with other fruits too, including raspberries, bitter cherries, blackberries, or cranberries inside the fall. So regardless of what fruit making a decision on, virtually upload this blueberry breakfast cake to your “to do” list!

BLUEBERRY BREAKFAST CAKE


INGREDIENTS
  • 2 cups all-purpose flour approximately 9 ounces
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 each 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 walnuts finely chopped
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter or margarine

FOR THE DRIZZLE: (OPTIONAL)

  • 1/2 cup powdered sugar
  • 2 tablespoons milk more or less to get to a drizzling consistency


INSTRUCTIONS

  1. Preheat the oven to 350 F and spray or grease a nine-inch rectangular baking pan. 
  2. In a massive bowl, whisk together flour, sugar and baking powder. reduce butter into small portions. add egg, milk, butter and lemon peel; mix simply till dry substances are moistened. you could need to complete mixing together with your hands to get all the flour incorporated. the batter may be very thick.
  3. Fold in the blueberries. due to the fact the batter is so thick, this will take a few minutes. unfold into a greased nine-in. square baking pan.
  4. For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. add butter and procedure, or cut in if doing via hand, until mixture is crumbly. i really like to try this with my arms so i will tell when it is geared up with the aid of touch. Sprinkle over batter. Bake at 350 tiers F for 40-45 minutes or until cake assessments finished.
  5. For drizzle, integrate the powdered sugar and milk. If too thick, upload some drops of extra milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and permit to sit down till sugar solidifies.

BLUEBERRY BREAKFAST CAKE
BLUEBERRY BREAKFAST CAKE


Blueberry breakfast cake, espresso cake, blueberry buckle, whatever you want to call it, it’s overflowing with sparkling blueberries and absolutely delicious. As I’ve said earlier than and will continually say again, i love having the addition of a touch candy deal with to accompany my morning coffee.

It’s now not an regular thing, however when I do whip up a cake, roll or bun it makes breakfast appear a lot higher! It’s like when my kids ask for these gooey, tender homemade cinnamon rolls, it’s now between those and this blueberry breakfast cake I’m getting requests left and proper for!

This recipe could be exact with other fruits too, including raspberries, bitter cherries, blackberries, or cranberries inside the fall. So regardless of what fruit making a decision on, virtually upload this blueberry breakfast cake to your “to do” list!

BLUEBERRY BREAKFAST CAKE


INGREDIENTS
  • 2 cups all-purpose flour approximately 9 ounces
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 each 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 walnuts finely chopped
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter or margarine

FOR THE DRIZZLE: (OPTIONAL)

  • 1/2 cup powdered sugar
  • 2 tablespoons milk more or less to get to a drizzling consistency


INSTRUCTIONS

  1. Preheat the oven to 350 F and spray or grease a nine-inch rectangular baking pan. 
  2. In a massive bowl, whisk together flour, sugar and baking powder. reduce butter into small portions. add egg, milk, butter and lemon peel; mix simply till dry substances are moistened. you could need to complete mixing together with your hands to get all the flour incorporated. the batter may be very thick.
  3. Fold in the blueberries. due to the fact the batter is so thick, this will take a few minutes. unfold into a greased nine-in. square baking pan.
  4. For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. add butter and procedure, or cut in if doing via hand, until mixture is crumbly. i really like to try this with my arms so i will tell when it is geared up with the aid of touch. Sprinkle over batter. Bake at 350 tiers F for 40-45 minutes or until cake assessments finished.
  5. For drizzle, integrate the powdered sugar and milk. If too thick, upload some drops of extra milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and permit to sit down till sugar solidifies.

BLUEBERRY BREAKFAST CAKE
BLUEBERRY BREAKFAST CAKE


Blueberry breakfast cake, espresso cake, blueberry buckle, whatever you want to call it, it’s overflowing with sparkling blueberries and absolutely delicious. As I’ve said earlier than and will continually say again, i love having the addition of a touch candy deal with to accompany my morning coffee.

It’s now not an regular thing, however when I do whip up a cake, roll or bun it makes breakfast appear a lot higher! It’s like when my kids ask for these gooey, tender homemade cinnamon rolls, it’s now between those and this blueberry breakfast cake I’m getting requests left and proper for!

This recipe could be exact with other fruits too, including raspberries, bitter cherries, blackberries, or cranberries inside the fall. So regardless of what fruit making a decision on, virtually upload this blueberry breakfast cake to your “to do” list!

BLUEBERRY BREAKFAST CAKE


INGREDIENTS
  • 2 cups all-purpose flour approximately 9 ounces
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 each 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 walnuts finely chopped
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter or margarine

FOR THE DRIZZLE: (OPTIONAL)

  • 1/2 cup powdered sugar
  • 2 tablespoons milk more or less to get to a drizzling consistency


INSTRUCTIONS

  1. Preheat the oven to 350 F and spray or grease a nine-inch rectangular baking pan. 
  2. In a massive bowl, whisk together flour, sugar and baking powder. reduce butter into small portions. add egg, milk, butter and lemon peel; mix simply till dry substances are moistened. you could need to complete mixing together with your hands to get all the flour incorporated. the batter may be very thick.
  3. Fold in the blueberries. due to the fact the batter is so thick, this will take a few minutes. unfold into a greased nine-in. square baking pan.
  4. For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. add butter and procedure, or cut in if doing via hand, until mixture is crumbly. i really like to try this with my arms so i will tell when it is geared up with the aid of touch. Sprinkle over batter. Bake at 350 tiers F for 40-45 minutes or until cake assessments finished.
  5. For drizzle, integrate the powdered sugar and milk. If too thick, upload some drops of extra milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and permit to sit down till sugar solidifies.

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