Blueberry breakfast cake


  • 2 cups all-purpose flour 
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1/4 cup butter or margarine, softened 
  • 1 teaspoon grated lemon peel
  • 2 cups fresh blueberries

For the topping:

  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup finely chopped walnuts (I used ground hazelnuts I had in the freezer)
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter or margarine


  • Preheat the oven to 180c and spray or grease a 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. Fold in the blueberries 
  • 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.
  • Bake at 180 degrees c for 40-45 minutes or until cake tests done.
Tuesday, 20 June 2023