This blueberry lemon breakfast cake is a great way to wake up in the morning. Perfect with a cup of coffee or tea, even your children will love it!
By now it should be no secret that breakfast is my favorite meal of the day. I make my homemade cinnamon rolls about every other weekend and my children just go nuts when I make my chocolate-glazed baked donuts. In theory, you have the rest of the day to work off whatever damage you do (calorie-wise) from breakfast (yes - I know that might not be accurate.....don't throw cold water on to my denial!)
One of things I love about this cake is how crispy the top gets, so I like to drizzle the glaze on each piece as I serve it. If you pour it all over the top, it'll loose some of that delicious crispiness!
I've made this blueberry lemon breakfast cake a few times now, and sometimes the top doesn't get as brown as others (despite cooking it exactly the same each time). So if you're like me and really love a crisp/crunchy top, you can broil it for 2-3 minutes after its done baking. If you do this, be sure to watch it very closely as it can burn in a matter of seconds. Also, don't leave the cake in the oven when you preheat the broiler or it will overbake. Remove the cake, preheat the broiler and then put it back in the oven (closer to the top) for 1-2 minutes.
If you really like lemon, you can use even more zest in the cake itself. This had a perfect balance of sweetness and lemon-y flavor for us, especially with the glaze.
If lemon isn't your thing (and I don't know how that could be - I absolutely love lemon!), you can do the exact same thing with orange or lime. Just follow the recipe exactly, and replace the zest and juice with the citrus fruit of your choice.
Scroll down for the recipe!