Yummy Blueberry Breakfast Cake
Course: DesertsCuisine: EuropeanPrep Time
20 mins
Cook Time
1
minuteTotal Time
1
minuteServings
12
Yield
1 (9×9-inch) cake
Ingredients
1 ¼ cups — all-purpose flour
½ cup — white sugar
1 teaspoon — baking powder
¼ teaspoon — baking soda
¼ teaspoon — salt
½ cup — unsalted butter, melted
½ cup — milk
1 — egg
1 teaspoon — vanilla extract
- Topping
½ cup — all-purpose flour
¼ cup — white sugar
3 tablespoons — unsalted butter, melted
1 (21 ounce) can — blueberry pie filling
¼ teaspoon — lemon extract
¼ cup — fresh blueberries
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×9-inch baking pan.
- Combine 1 1/4 cups flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir in 1/2 cup butter, milk, egg, and vanilla extract until evenly combined; pour into the prepared pan.
- Combine 1/2 cup flour, 1/4 cup white sugar, and 3 tablespoons butter in a separate bowl using a fork until mixture resembles crumbs; sprinkle half over batter in pan.
- Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining 1/2 crumb topping.
- Bake in the preheated oven until cake is golden brown, about 1 hour.
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