Yummy Blueberry Breakfast Cake recipe

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Ingredients

1 ¼ cups all-purpose flour
½ cup white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup butter, melted
½ cup milk
1 egg
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ cup white sugar
3 tablespoons butter, melted
1 (21 ounce) can blueberry pie filling
¼ teaspoon lemon extract
¼ cup fresh blueberries

Nutrition Info

310.9 calories
carbohydrate: 49.3 g
cholesterol: 44.3 mg
fat: 11.4 g
fiber: 1.8 g
protein: 3.1 g
saturatedFat: 7 g
servingSize: -
sodium: 206.5 mg
sugar: 31.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.

  2. Mix 1 1/4 cups flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir 1/2 cup butter, milk, egg, and vanilla extract into flour mixture until evenly combined. Pour batter into prepared pan.

  3. Combine 1/2 cup flour, 1/4 cup white sugar, and 3 tablespoons butter in a bowl using a fork until mixture resembles crumbs, sprinkle half the crumb mixture over the batter.

  4. Stir blueberry pie filling and lemon extract together in a bowl, spread over crumb topping. Sprinkle blueberries over pie filling, top with remaining crumb topping.

  5. Bake in the preheated oven until cake is golden brown, about 1 hour.

Recipe Yield

1 9x9-inch pan

Recipe Note

An easy-to-make and delicious cake. Serve this cake warm with a spoon or cut into squares.

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