Yummy Blueberry Breakfast Cake recipe
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Ingredients
- 1 ¼ cups all-purpose flour ½ cup white sugar 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt ½ cup butter, melted ½ cup milk 1 egg 1 teaspoon vanilla extract ½ cup all-purpose flour ¼ cup white sugar 3 tablespoons butter, melted 1 (21 ounce) can blueberry pie filling ¼ teaspoon lemon extract ¼ cup fresh blueberries
Nutrition Info
- 310.9 caloriescarbohydrate: 49.3 gcholesterol: 44.3 mgfat: 11.4 gfiber: 1.8 gprotein: 3.1 gsaturatedFat: 7 gservingSize: -sodium: 206.5 mgsugar: 31.9 gtransFat: : -unsaturatedFat: : -
Directions Yummy Blueberry Breakfast Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.
Mix 1 1/4 cups flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir 1/2 cup butter, milk, egg, and vanilla extract into flour mixture until evenly combined. Pour batter into prepared pan.
Combine 1/2 cup flour, 1/4 cup white sugar, and 3 tablespoons butter in a bowl using a fork until mixture resembles crumbs, sprinkle half the crumb mixture over the batter.
Stir blueberry pie filling and lemon extract together in a bowl, spread over crumb topping. Sprinkle blueberries over pie filling, top with remaining crumb topping.
Bake in the preheated oven until cake is golden brown, about 1 hour.