Blueberry Breakfast Cake

Blueberry Breakfast Cake
Original Recipe From: http://amandascookin.com/2010/07/blueberry-breakfast-cake.html

Prepared By: Jessica C.

Ingredients

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 or margarine, softened
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries

TOPPING:
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup finely chopped walnuts (I didn't use these this time!)
1/2 teaspoon ground cinnamon
3 tablespoons cold butter 

DRIZZLE
1/2 cup powdered sugar
2 tablespoons of milk (more or less to get to a drizzling consistency)

Method

Preheat Oven to 350 degrees

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, cinnamon, (and walnuts if using them) 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.