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Category: |
Category: |
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For the coffee cake... |
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Ingredients: |
Ingredients: 2 cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
1 egg, lightly beaten
½ cup milk
¼ cup butter or margarine, softened
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries
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Directions: |
Directions: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-in. square baking pan. |
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For the topping... |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions:For topping, 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 mixture is crumbly. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done. |
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For the drizzle... |
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Ingredients: |
Ingredients: 1/2 cup powdered sugar
2 tablespoons of milk (more or less to get to a drizzling consistency)
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Directions: |
Directions:For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies. |
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Personal
Notes: |
Personal
Notes: Blueberry breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, it’s overflowing with fresh blueberries and absolutely delicious.
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This recipe for Best Ever Blueberry Coffee Cake is from