Ingredients
Scale
- 2 cups all-purpose flour (about 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
Topping:
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup finely chopped walnuts
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter or margarine
Drizzle (optional):
- 1/2 cup powdered sugar
- 2 tablespoons milk, more as needed
Instructions
- Preheat oven to 350°F and grease a 9-inch square baking pan.
- In a large bowl, whisk together flour, sugar, and baking powder. Cut in butter until mixture resembles coarse crumbs.
- Add egg, milk, butter, and lemon peel; mix just until dry ingredients are moistened. Batter will be thick. Fold in blueberries.
- Spread batter into prepared pan.
- For topping, combine sugar, flour, walnuts, and cinnamon; cut in butter until crumbly. Sprinkle over batter.
- Bake 40-45 minutes or until a toothpick inserted comes out clean.
- For optional drizzle, mix powdered sugar and milk until desired consistency and drizzle over cooled cake.
Notes
- Store at room temperature for up to 3 days or in the refrigerator up to a week.
- Measure flour using the ‘scoop and sweep’ method for best results.
- Double the recipe for a 13×9-inch pan, checking at 40 minutes for doneness.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American