Breakfast cake, coffee cake, whatever you want to call it, it’s overflowing with blueberries and absolutely delicious. The crumb topping really is enough for this, but I always have to have a pretty white drizzle on top. :) However, you can certainly leave it off if you like. I would imagine this would be good with other fruits too, such as raspberries, sour cherries, blackberries, or cranberries in the fall.
No matter what fruit you decide on, definitely add this to your “to do” list! You can play around with it too. if you decide to use cherries, add in a bit of almond extract. If using cranberries, I would add a few fall spices like nutmeg and cinnamon. If you use a tangy fruit like sour cherries or cranberries, you might want to add the drizzle for added sweetness.
Blueberry Breakfast Cake
Recipe from Annie’s Recipes
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 egg, lightly beaten
1/2 cup milk
1/4 cup butter or margarine, softened
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries
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
1/2 cup powdered sugar
2 tablespoons of milk (more or less to get to a drizzling consistency)
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.
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.
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.
Note: I made mine the night before, covered it with foil and we enjoyed it the next morning, but this would make a great snack cake or dessert cake as well. Perfect!
Great stuff from around the interwebs:
Blueberry Buttermilk Ice Cream – from Eggs, cream and honey
Blueberry Cheese Danish Cake – from Modern Comfort Food
Kiwi Blueberry Cream Cheese Tart – from The Other Side of Fifty
Blueberry Lemon Muffins – from Never Enough Thyme
(If you enjoyed this post, I’d truly appreciate a stumble, Digg, facebook share, whatever you like! :) )
NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Visit http://www.amandascookin.com/p/subscribe-to-newsletter.html