A Breakfast Packed with Blueberry Delight

amandascookin.com

Gloria Woodlock

2 cups all-purpose flour approximately 9 ounces

½ cup sugar

2 teaspoons baking powder

1 large egg lightly beaten

½ cup milk

¼ cup butter or margarine softened (NOT melted)

1 teaspoon grated lemon peel

2 cups fresh or frozen blueberries

subheading: For the topping:

⅓ cup sugar

¼ cup all-purpose flour

¼ cup walnuts finely chopped

½ teaspoon ground cinnamon

3 tablespoons cold butter or margarine

subheading: For the drizzle: (optional):

½ cup powdered sugar

2 tablespoons milk more or less to get to a drizzling consistency

subheading: Before You Begin:

This cake has a very thick batter that will have to be spread into the pan rather than poured. It’s also very important to make sure you are measuring your flour properly so that you don’t end up with more than you are supposed to. Always measure flour using the “scoop and sweep” method.

Several of our readers have successfully made this in a 13×9 by doubling the recipe. Follow the baking instructions and check at 40 minutes.

Directions at amandascookin.com

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