Yummy Blueberry Breakfast Cake

This yummy blueberry breakfast cake recipe is layered with blueberry pie filling, fresh blueberries, and a crumb topping for a colorful, rich coffee cake.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 311 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake in the preheated oven until cake is golden brown, about 1 hour.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.

Step 3

Combine 1 ¼ cups flour, ½ cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir in ½ cup butter, milk, egg, and vanilla extract until evenly combined; pour into the prepared pan.

Step 4

Combine ½ cup flour, ¼ cup white sugar, and 3 tablespoons butter in a separate bowl using a fork until mixture resembles crumbs; sprinkle ½ over batter in pan.

Step 5

Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining ½ crumb topping.