Description
A tender blueberry-infused cake with a walnut streusel topping, perfect for breakfast or brunch. Moist, fruity, and subtly sweet, this baked cake offers a homemade feel with minimal effort. Serve with or without a simple powdered sugar drizzle.
Ingredients
- 2 teaspoons baking powder
- ½ cup sugar
- 2 cups all-purpose flour (approximately 9 ounces)
- 1 teaspoon grated lemon peel
- ¼ cup plain butter or margarine softened (NOT melted)
- ½ cup milk
- 1 large egg lightly beaten
- 2 cups fresh or frozen blueberries
For the topping:
- 3 tablespoons cold butter or clean-label plant-based margarine
- ¼ cup walnuts finely chopped
- ¼ cup all-purpose flour
- ⅓ cup sugar
- ½ teaspoon ground cinnamon
For the drizzle (optional):
- 2 tablespoons milk (adjust as needed for consistency)
- ½ cup powdered sugar
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
In a bowl, whisk together flour, sugar, and baking powder for the cake base.
Cut softened butter into small pieces; add to dry mix and work until crumbly.
Stir in milk, egg, and lemon peel until just combined. Fold in blueberries.
Spread batter into the prepared pan. Set aside.
For the topping, combine cold butter, flour, sugar, walnuts, and cinnamon in a food processor or with a fork until crumbly. Sprinkle over the cake.
Bake for 25-30 minutes until golden and a toothpick inserted near the center comes out clean.
Prepare drizzle by mixing powdered sugar and milk until smooth (if using). Drizzle over the warm cake.
Notes
Use frozen blueberries if fresh are unavailable; do not thaw first.
Storage: Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Customization: Add a pinch of salt to the topping for enhanced flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast Recipes
- Method: Baking
- Cuisine: American