Blueberry Crumble Breakfast Coffee Cake
This blueberry-filled breakfast coffee cake is light and fluffy and features a crunchy sweet crumble on top.
Ingredients
- 2 cups all-purpose flour approximately 9 ounces
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 each 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 brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup walnuts finely chopped
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter or margarine
Instructions
- Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.
- In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated. the batter will be very thick.
- Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into 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. I like to do this with my fingers so I can tell when it's ready by touch. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.
