Yummy Blueberry Breakfast Cake

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

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.