#2,050: Blueberry Breakfast Cake

https://amandascookin.com/blueberry-breakfast-cake/

My kids LOVED this blueberry breakfast cake, although I did think it was a tiny bit dry (they didn't seem to mind).  Since I was giving it to them for breakfast I did not add the powder sugar glaze, although that might have helped with the dryness.  They didn't seem to care or notice though.  This was a great way for us to use up the abundant blueberries we have in our freezer from this past summer.  This batter is SUPER thick, so make sure everything is combined before you start adding in your blueberries or they will get really smashed.  

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, softened (NOT melted)

1 teaspoon grated lemon peel

2 cups fresh or frozen blueberries

For the topping:

1/3 cup sugar

1/4 cup all-purpose flour

1/4 cup finely chopped walnuts 

1/2 teaspoon ground cinnamon

3 tablespoons cold butter or margarine

For the drizzle: (optional)

1/2 cup powdered sugar

2 tablespoons of milk (more or less to get to a drizzling consistency)

Preheat the oven to 350 F and spray or grease a 9-inch square 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. You may need to finish mixing with your hands to get all the flour incorporated. the batter will be very thick.

Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan.

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. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.

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.