Breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, it’s overflowing with blueberries and absolutely delicious.
Ingredients
- 2 cups all-purpose flour approximately 9 ounces
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 large egg lightly beaten
- 1/2 cup milk
- 1/4 cup butter or margarine softened (NOT melted)
- 1 teaspoon grated lemon peel
- 2 cups fresh or frozen blueberries
For the topping:
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup walnuts finely chopped
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter or margarine
For the drizzle: (optional)
- 1/2 cup powdered sugar
- 2 tablespoons milk more or less to get to a drizzling consistency
Instructions
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