Popular Posts
-
CAT FANCIERS ASSOCIATION CAT SHOW Monroe County Community College Jan 24, 2015 - Jan 25, 2015 @ 9:00 AM CFA All Breed, Specialt...
-
FIRE & ICE FESTIVAL 2015 Downtown Rochester Jan 23, 2015 - Jan 25, 2015 Join your friends in downtown Rochester for the 8th a...
-
Healthy living may start with a bunch of substitutions so that you don't have to give up everything you love. Kick up the health value ...
Thursday, January 1, 2015
Blueberry Breakfast Cake
Blueberry Breakfast Cake
Source: Amanda's Cookin' and Annie's Recipes
2 c. flour
1/2 c. sugar
2 t. baking powder
1 egg, lightly beaten
1/2 c. milk
1/4 c. butter or margarine, softened
1 t. grated lemon peel
2 c. fresh or frozen blueberries
TOPPING:
1/3 c. sugar
1/4 c. flour
1/4 c. finely chopped walnuts (I used pecan pieces that I already had on hand)
1/2 t. ground cinnamon
3 T. cold butter or margarine
DRIZZLE:
1/2 c. powdered sugar
1-2 T. milk
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 for 40-45 minutes.
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. Drizzle over the top of the cake.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment