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Blueberry Breakfast Cake

By: Colette Jaworski  
"I like to prepare this coffee cake on weekends...especially during blueberry season. Served with fresh fruit, it's a nice switch from eggs, cereal and pancakes."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 159 people have saved this

Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 9 servings
 

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 finely chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter or margarine

Directions

  1. In a mixing bowl, combine 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. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2008 by Cindy H 
This recipe was delicious. My family felt the blueberries were a little too tart, so I mixed... MORE

 
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