Blueberry Breakfast Cake

Ever since we moved into our new apartment Jordon and I have been baking and cooking as much as possible with our busy schedules. We’ve been scouring the internet for interesting recipes and have created some delicious meals. Jordon cooked Butter Chicken & Naan from scratch (so good!) and I slaved over a Moroccan-Spiced Pastitsio with Lamb & Feta (yummy!). We’re pretty proud of ourselves for taking on challenging and unique recipes that we haven’t tackled before and hope we can keep up the momentum. Go team!

In the baking world, we’re keeping a little closer to home with classic recipes such as french toast bake, banana bread, and banana crumb muffins. Surprisingly enough, I didn’t take photos of any of the these yummy creations and I’m definitely regretting that now. This morning, I decided it was time to bring the camera into the kitchen as I worked on this delicious blueberry breakfast cake recipe. Try it yourself and let us know what you think.

WHAT YOU’LL NEED:

INGREDIENTS
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

TOPPING
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine

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 (with our limited pans we had to go with a rectangular baking dish).

For topping, combine sugar, flour, walnuts and cinnamon in a bowl.

Cut in butter until mixture is crumbly. Sprinkle over batter.

Bake at 180 degrees C (350 degrees F) for 40-45 minutes or until cake tests done.

Let the breakfast cake cool just long enough to serve warm.

Enjoy!
Note: Jordon recommends adding whip cream to the top.