I love breakfast. I have always loved breakfast. I get so hungry, from all the deep sleeping during the night, that I wake up ready to eat.
Growing up we usually ate cold cereal in the morning, but now I consider cereal my nighttime snack.
This Lemon Blueberry Breakfast Cake has gladly taken it’s breakfast spot. It’s so easy to make, serves a crowd, and tastes amazing.
I used fresh blueberries, and I am so glad I did. They have such a sweet and fresh taste to them, that you are going to love.
The lemon zest just complements the whole cake, and pairs perfectly with the blueberries. You just need to try it, to understand what I am saying. It is so dang good. It may be the best recipe I have ever made.
Mix all your ingredients together in a bowl. I used a wooden spoon to mix it all together.
When you coat your blueberries in flour, this is what they should end up looking like. Don’t add the excess flour that didn’t stick to the blueberries, into the mixture. Just spoon out the blueberries, and add them to the batter.
If any batter makes it to the pan (the batter is so yummy) try to spread it out as evenly as you can. I used a rubber spatula, sprayed with nonstick cooking spray.
Bake and enjoy. It is really so yummy whether you serve it as a snack, breakfast, or dessert.
could i make this recipe using a cake mix?
This recipe is a little different from cake. It’s more of a muffin mixture than it is a cupcake mixture. It’s extremely sweet and has a lot more flavor.
For this recipe, I would not recommend using a cake mix, because of the ingredients in the cake mix, combined with these ones, might make a bit of a weird texture. It’s also a lot thinner, so your cake won’t be as moist.
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