Lemon Blueberry Breakfast Cake (aka, Creating My Own Wins)
Let me start with this: Life is fucking hard and I don't blame you for skipping right down to the recipe.
Lately (as in, since March 2020), it's been one thing after another. Staying home, avoiding people, doing what we thought was best for the kids, realizing that was not best for them or for us, and trying to survive hour to hour in the onslaught of anxiety, uncertainty, and decision fatigue. The kids are dealing with reintegration now, and it's hard in different ways for each of them. One is loving school and hates being at home, and the other doesn't know how to be social anymore.
This morning, I felt tired, unappreciated, guilty, and broken all before 8 a.m. So I made cake for breakfast.
The kids love pancakes, but the youngest only likes them with syrup or honey, and the oldest is never interested in a healthy side dish. Drop the "pan" though, and it's a different story. I added an extra egg to my favorite pancake mix, and poured it over a layer of frozen blueberries in a 9x13. Being a disaster of a human, it took way longer to bake than I thought it would. But once it was finally done and drizzled with lemon icing, breakfast cake was a hit among all of us.
I'm pretty bad at following recipes, but that's how delicious abominations like this get invented.
1 1/4 c. flour 1 T lemon juice
1 tsp baking soda 1 1/2 c. milk
1 3/4 tsp baking powder 2 eggs
1/2 tsp salt 1 T oil
1 T poppyseed 1/2 t each vanilla and lemon extract
2 T sugar
Blueberries, fresh or thawed
Mix the dry ingredients. In a separate bowl, mix the wet ingredients (not the blueberries). Combine the wet and dry ingredients; don't overmix. Spray a 9x13 cooking pan (I lied; there's still a pan with this cake). Cover the bottom in a single layer of blueberries. Pour the cake mix over the berries and bake at 350 for 25 minutes. Probably. I don't make the rules of science.
When it's cool, drizzle lemon icing over it.
💖💕💖
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