Blueberry Breakfast Cake from Amanda's Cookin' slightly adapted by yours truly
2 cups all-purpose flour *I used 1 cup AP and 1 cup whole wheat
1/2 cup sugar *I used Splenda
2 teaspoons baking powder
1 egg, lightly beaten
1/2 cup skim milk
1/4 cup butter or margarine, softened *Smart Balance
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup finely chopped walnuts *I used pecans
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
DRIZZLE *I omitted
1/2 cup powdered sugar
2 tablespoons of milk (more or less to get to a drizzling consistency)
In a large bowl, whisk together flour, sugar and baking powder. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan.
For topping, combine sugar, flour, walnuts or pecans! and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.
(if using) For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies.
This cake is delicious! Unfortunately, it's not allergy friendly, but I knew Mr. Three would not eat it anyway - so I went ahead and made it with the egg and nuts. He is very peculiar about food, and he wouldn't like the crumb topping (texture thing?) and he would definitely not be happy to find a blueberry. I'm so hoping he outgrows this phase soon. Anyways, it was yummy to the rest of us!
Have a great weekend! The weather here as been AWE-SOME...it's only been in the 80's with decreased humidity instead of in the 100's with air so thick you couldn't breathe. Gotta love the South :)
(and I do!)
See ya later y'all