• 3 Ratings

If you don't have a 9-inch springform pan, you can bake this luscious breakfast cake in a 9x1-1/2-inch round baking pan. Just decrease blueberries to 1 cup.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Grease a 9-inch springform pan. Line the bottom with parchment or waxed paper; grease the paper. Flour the pan; set aside.

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  • In a large mixing bowl stir together the 1 1/2 cups flour, the brown sugar, baking powder, baking soda, salt, and cinnamon. Using a pastry blender, cut in the 1/2 cup margarine or butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients. In a small mixing bowl combine egg, buttermilk or sour milk, and vanilla. Add all at once to dry ingredients. Stir just until moistened.

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  • Spread batter in prepared pan. Top with blueberries. In a small mixing bowl stir together the 1/4 cup all-purpose flour and granulated sugar. Cut in 2 tablespoons margarine or butter until mixture resembles coarse crumbs. Sprinkle over blueberries.

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  • Bake in a 350 degree F. oven about 50 minutes or until a wooden toothpick inserted near center comes out clean.

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  • Cool in pan on a wire rack for 30 minutes. Invert onto a plate and remove paper. Immediately invert the cake again onto a serving plate. Sprinkle with powdered sugar. Serve warm. Makes 10 servings.

Nutrition Facts

295 calories; 12 g total fat; 2 g saturated fat; 22 mg cholesterol; 288 mg sodium. 44 g carbohydrates; 3 g protein;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1