A blueberry breakfast cake, reminiscent of a shortcake, slightly sweet and bursting with fresh blueberries and crisp lemon. The crunch from the turbinado sugar lends a satisfying crackle, and reminds you that breakfast is meant to be delicious.
By Erin Mahoney
My favorite part of this cake is the crackly sugar topping. I use a generous sprinkling of turbinado sugar, and it makes it extra special. If you’re feeling especially aberrant, try a little pat of butter on top.
If you’re gonna eat cake for breakfast, you might as well do it right.
Plus, coffee. This and a mug of piping hot coffee?
I’ve used fresh and frozen berries for this recipe, and both work perfectly. I’ve even used the smaller wild blueberries – and they might be my favorite. They’re just a little bit tart, which I loooove.
If you aren’t a lemon person, feel free to omit the lemon zest. It’s not an overpowering flavor, but you can definitely taste it – I like the freshness it brings to the cake and I wouldn’t change a thing.Print
Erin Mahoney is a food blogger from the Kansas City area. With a day job in the TV business and two little girls at home, this busy Mom spends her very limited free-time experimenting in the kitchen. While her culinary efforts tend to fall on sweet treats and comfort foods, her focus is on real, from-scratch food for her family and friends. Her blog, Lemon Sugar, is full of whimsical recipes and anecdotal stories that will warm your heart and make you hungry.