Blueberry Breakfast Cake

Ingredients

• 2 cups flour
• ½ cup sugar
• 2 teaspoons baking powder
• 1 egg
• ½ cup milk
• ¼ cup butter
• 1 teaspoon lemon peel
• 2 cups fresh or frozen blueberries
• Topping: 1/3 cup sugar
• Topping: ¼ cup flour
• Topping: ¼ cup walnuts
• Topping: ½ teaspoon ground cinnamon
• Topping: 3 tablespoons cold butter
• Drizzle: ½ cup powdered sugar
• Drizzle: 2 tablespoons milk

Directions

1. Preheat oven to 350 degrees. Grease a 9 inch square baking pan.
2. In a large bowl, whisk together flour, sugar, and baking powder. Cut butter into small pieces. Add egg, milk, butter, and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated into the batter - the batter will be thick.
3. Fold in blueberries. Because the batter is so thick, this may take a few minutes. Spread into the greased 9 inch square pan.
4. For the topping, combine sugar, flour, walnuts, and cinnamon in a mini food processor or bowl. Add butter and process, or cut in by hand, until the mixture is crumbly. Sprinkle over the batter.
5. Bake at 350 degrees for 40-45 minutes, or until the cake tests done.
6. For the drizzle, combine the powdered sugar and milk, adding milk until it becomes a drizzling consistency. Drizzle over the top of the cake and allow to sit until the sugar solidifies.