Blueberry Breakfast Cake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 140.6
  • Total Fat: 5.1 g
  • Cholesterol: 21.9 mg
  • Sodium: 88.6 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.0 g

View full nutritional breakdown of Blueberry Breakfast Cake calories by ingredient



Number of Servings: 20

Ingredients

    1/2 cup butter
    2tsp lemon/orange zest
    1 cup sugar
    1 egg
    1 tsp vanilla
    2 cups flour
    2 tsp baking powder
    1 tsp salt
    2 cups fresh/frozen blueberries
    1/2 cup milk

Directions

Preheat oven to 350. Cream butter with zest and 7/8 cup of sugar until light and fluffy. Add the egg and vanilla and beat until combined. Whisk together flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in blueberries. Grease a 9-inch pan and spread batter in pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes and check. Probably will need another 10 minutes.

Serving Size: 20 pieces

Number of Servings: 20

Recipe submitted by SparkPeople user ANDYJEN19.