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.
It is anything but something regular, however when I do prepare a cake, roll or bun it causes breakfast to appear to be such a great deal better! It resembles when my children request these gooey, delicate custom made cinnamon moves, it’s presently among those and this blueberry breakfast cake I’m getting demands left and right for!
This formula would be acceptable with different natural products as well, like raspberries, acrid cherries, blackberries, or cranberries in the fall. So regardless of what organic product you settle on, certainly add this blueberry breakfast cake to your “to do” list!If you choose to utilize cherries, include a touch of almond separate. In the case of utilizing cranberries, I would add a couple of fall flavors like nutmeg and cinnamon. In the event that you utilize a tart natural product like sharp cherries or cranberries, you should add the coating for added pleasantness.
The morsel besting truly is sufficient for this, yet you can unquestionably include a lovely white sprinkle top. In any case, this espresso cake is amazing!There have been a couple of individuals that have said this formula didn’t work for them. Without being in their kitchen with them, I can’t say explicitly what turned out badly, however I can submit a few thoughts here.The number of individuals that have made this formula with progress, remembering myself for a few events, far exceeds those that experienced difficulty, so perhaps we can pinpoint and address a portion of the things that may have caused issues.
Breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, it’s overflowing with blueberries and absolutely delicious.
- 2 cups all-purpose flour approximately 9 ounces
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 large 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.
- 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.
- Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan.
- 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. I like to do this with my fingers so I can tell when it’s ready by touch. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.
- 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.
Expert Tips & FAQs
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.