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Blueberry Breakfast Cake Recipe

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This recipe for Blueberry Breakfast Cake, by , is from The Traver Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Abigail Traver


2 c. all purpose flour
c. sugar
2 tsp. baking powder
1 egg, lightly beaten
c. milk
butter, softened
1 tsp. grated lemon peel
2 c. fresh or frozen blueberries

For the topping:
⅓ sugar
all purpose flour
finely chopped pecans (optional)
tsp. ground cinnamon
3 T cold butter

1. Preheat oven to 350 and grease a 9 inch square baking pan

2. In a large bowl, whisk together flour, sugar, and baking powder. Cut butter into small pieces. Add egg, milk, butter, and lemon peel; mixing until dry ingredients are moistened. (You may need to finish mixing with your hands to get flour incorporated as batter will be VERY thick).

3. Fold in the blueberries. This may take a few minutes because the batter is so thick. Spread mixture into the greased 9-in square baking pan.

4. For topping, combine sugar, flour, pecans, and cinnamon in food processor or bowl. Add butter and process or cut in until mixture is crumbly.

5. Sprinkle topping over batter in pan and bake at 350 for 40-45 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour 10 minutes




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