Friday, March 11, 2011

Blueberry Breakfast Cake w/Lemon Streusel

Spring can’t be too far away with this on your breakfast table.  Blueberries can make anything special, and this citrusy lemon streusel takes it up a notch.  A slice of this mildly sweet cake for brunch could give you a case of spring fever.  Blueberries are almost in season - keep your eyes open for them.

Every year - about this time - I’m on the lookout for recipes using blueberries and lemon together.  They compliment each other so well, and it just isn’t right using one without the other.

I found this recipe on King Arthur Flour’s blog.  It calls for fresh or frozen blueberries.  Although frozen blueberries are fine in a pinch - I love using fresh.  Fresh berries do a better job of holding their shape, and they don’t lose their juice prematurely in a batter or dough.  The recipe also calls for candied lemon peel and lemon oil - both of which I don’t have on hand (or plan to in the immediate future).  I decided to try the real thing - lemon zest.

I added lemon extract in place of the lemon oil - which really wasn’t necessary because there seemed to be plenty of lemon “oil” in the lemon zest.  

I cut each 8” cake into wedges and placed them on a large platter to make serving easier.  This was a good alternative to sweet rolls for a breakfast or brunch menu.  Delicious cold or warm from the oven, with fresh blueberries on the side.

For the recipe, with a step-by-step photo tutorial - go to:


  1. Hey there, I just stumbled upon your blog and I love it! You mentioned in a previous post that you have a 2 T. scoop and I'm just wondering where you purchased it. Thanks, Monica

  2. Pampered Chef has three sizes. I believe the mid-size is the 2 Tbs one. The large size is 1/4 cup, the small size is the 1 Tbs size. Hope that helps...

  3. This looks so amazingly delish!! And beautiful too.