Blueberry Lemon Breakfast Cake

Blueberry Lemon Breakfast Cake
There’s nothing like starting your day with something fresh from the oven—especially when it’s bursting with juicy blueberries and a hint of lemon. This Blueberry Lemon Breakfast Cake is soft, buttery, and topped with a sweet, crunchy crumb. Perfect with coffee or tea, it’s a simple way to make any morning feel special.
Why You’ll Love It:
- Fresh, bright flavors from lemon peel and blueberries
- Sweet cinnamon crumb topping for texture and flavor
- Works with fresh or frozen berries
Ingredients:
- 1 large egg, 1/2 cup milk, 1/4 cup softened butter, 1 tsp lemon peel, 2 cups blueberries
- Topping: 1/3 cup sugar, 1/4 cup flour, 1/4 cup chopped walnuts, 1/2 tsp cinnamon, 3 tbsp cold butter
- Optional Drizzle: 1/2 cup powdered sugar, 2 tbsp milk
Directions:
- Preheat oven to 350°F and grease a 9-inch square pan.
- Mix flour, sugar, and baking powder. Add egg, milk, butter, and lemon peel; mix until just combined (batter will be thick).
- Fold in blueberries and spread into the pan.
- Combine topping ingredients until crumbly; sprinkle over batter.
- Bake 40–45 minutes or until a toothpick comes out clean.
- Drizzle with icing, if desired.
Enjoy warm or at room temperature—either way, it’s the kind of breakfast that makes everyone smile.
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