FAST AND FRESH!
You know, I love a good fresh-baked breakfast cake like this, not just for how it tastes but also for how fast it is. If you go with something like fresh cinnamon rolls for example, expect to be busy in the kitchen for hours, making dough and waiting for it to rise. Not this though. It’s perfect for a speedy breakfast treat on a weekend or when you’ve got company. It would also be fabulous for an afternoon tea.
First, you’ll make the crumbly topping with flour, sugar and butter. Easy-peasy. Just make sure to stash some for the topping. Meanwhile, make that batter happen. You have the option to add lemon zest, which I recommend. It gives it even more of a fresh flair. Lemon zest is easy. Just grate the lemon peel on a grater and voila! Zest! Incidentally, the original poster gives a wonderful idea about using lemon extract instead of vanilla. If I’d had lemon extract, I’d have tried it. It would be brilliant, I’m sure. If you try it that way, let me know. She gives measurements at the end of the recipe. Once you add the blueberries and the topping, bake it. You can eat warm or room temperature. We enjoyed it warm and it was pure heaven.
I found this fresh and easy recipe on the Mommy’s Kitchen blog. Click the link below to see the blog and full recipe for this Blueberry Muffin Snack Cake.
CLICK HERE FOR RECIPE
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