Yummy Blueberry Breakfast Cake

An easy-to-make and delicious cake. Serve this cake warm with a spoon or cut into squares.

Original recipe makes 1 9×9-inch pan

Ingredients

1 1/4 cups all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, melted
1/2 cup milk
1 egg
1 teaspoon vanilla extract
Topping:
1/2 cup all-purpose flour
1/4 cup white sugar
3 tablespoons butter, melted
1 (21 ounce) can blueberry pie filling
1/4 teaspoon lemon extract
1/4 cup fresh blueberries

PREP

20 mins
COOK

1 hr
READY IN

1 hr 20 mins

Directions

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