Blueberry Breakfast Cake

Name: Blueberry Breakfast Cake
Prep time: 25 min
Cook time: 45 min
Yield: 16
Ingredients: 2 cups all-purpose flour (approximately 9 ounces); 1/2 cup sugar; 2 teaspoons baking powder; 1 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 finely chopped walnuts (I used ground hazelnuts I had in the freezer); 1/2 teaspoon ground cinnamon; 3 tablespoons cold butter or margarine; !For the drizzle: (optional); 1/2 cup powdered sugar; 2 tablespoons of milk (more or less to get to a drizzling consistency)

Blueberry Breakfast Cake was pinched from <a href="https://amandascookin.com/blueberry-breakfast-cake/" target="_blank" rel="noopener">amandascookin.com.</a>

"Breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, it’s overflowing with blueberries and absolutely delicious...."

INGREDIENTS

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2 cups all-purpose flour (approximately 9 ounces)

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1/2 cup sugar

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2 teaspoons baking powder

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1 egg, lightly beaten

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1/2 cup milk

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1/4 cup butter or margarine, softened (NOT melted)

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1 teaspoon grated lemon peel

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2 cups fresh or frozen blueberries

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!For the topping:

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1/3 cup sugar

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1/4 cup all-purpose flour

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1/4 cup finely chopped walnuts (I used ground hazelnuts I had in the freezer)

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1/2 teaspoon ground cinnamon

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3 tablespoons cold butter or margarine

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!For the drizzle: (optional)

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1/2 cup powdered sugar

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2 tablespoons of milk (more or less to get to a drizzling consistency)

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