BLUEBERRY BUCKLE BREAKFAST CAKE

Tender crumb cake with juicy blueberries, a hint of lemon, and a buttery streusel topping.

– 6 tablespoons butter salted, room temperature – ¾ cup sugar granulated, white – 1 teaspoon lemon zest – 1 egg – 1 teaspoon vanilla extract pure – 1 ½ cups flour all purpose – 2 teaspoons baking powder – ½ teaspoon salt – ½ cup milk whole, or 2% – 2 cups blueberries fresh

Cake Batter Ingredients

– 8 tablespoons butter 1 stick, salted, cubed – ½ cup brown sugar light – ¼ cup sugar granulated, white – ½ cup flour all purpose – ½ teaspoon ground cinnamon – ¼ teaspoon salt – ⅛ teaspoon ground nutmeg

Streusel Ingredients

Cream together butter and sugar.

Add Eggs, vanilla, and milk.

Sift dry ingredients together

Mix together wet and dry ingredients.

Fold in Blueberries

Transfer to baking pan.

Make Streusel Topping.

Put topping on cake batter.

Bake and Enjoy!

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