Yummy Blueberry Breakfast Cake

Ingredients

• all-purpose flour (1.25 cups)
• white sugar (0.5 cup)
• baking powder (1 teaspoon)
• baking soda (0.25 teaspoon)
• salt (0.25 teaspoon)
• unsalted butter (0.5 cup)
• milk (0.5 cup)
• egg (1 )
• vanilla extract (1 teaspoon)
• blueberry pie filling (1 (21 ounce) can)
• lemon extract (0.25 teaspoon)
• fresh blueberries (0.25 cup)
• all-purpose flour (0.5 cup)
• white sugar (0.25 cup)
• unsalted butter (3 tablespoons)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.
2. Combine 1 1/4 cups flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir in 1/2 cup butter, milk, egg, and vanilla extract until evenly combined; pour into the prepared pan.
3. Combine 1/2 cup flour, 1/4 cup white sugar, and 3 tablespoons butter in a separate bowl using a fork until the mixture resembles crumbs; sprinkle half over the batter in the pan.
4. Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining 1/2 crumb topping.
5. Bake in the preheated oven until cake is golden brown, about 1 hour.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 311
• fat: 11 g
• sats: 7 g
• carbs: 49 g
• fibre: 2 g
• protein: 3 g
• salt: 0.2 g