Lemon Blueberry Breakfast Cake
I mean, who doesn’t love cake for breakfast?
I have talked before about where my inspiration for breakfast comes from and how I run with it. This breakfast started out in the same way. A lovely meal with the kids in a charming diner in New Jersey. The Brownstone Diner has now closed, but our son in law ordered a pancake wrap and I couldn’t stop thinking about it. wrapping something up in a pancake – yumm. Quickly followed by – but how would I serve pancakes to a full table? And not have some of them be cold and some be hot and still serve everyone at the same time. Also – what would *I* like inside a pancake? Would I like something savory like the Brownstone is offering? Or would I prefer a sweet combination?
I came to the conclusion that I wanted my pancake sweet and maybe a little tart.
More Pancake Research
Once I had come up with a flavor profile, then I had to figure out how to make that pancake for a crowd. So – more research. Check out our Pinterest Pancake Board to see some of the places I started. For my first attempt, I tried baking the pancake batter on a jelly roll pan, filled it and attempted to roll it. It was a hot mess! While it tasted really yummy, it was not pretty at all!
Next, I baked the pancake batter in a cake pan. Did you know you can bake pancake batter? I didn’t either. While I didn’t use The Sassy Barn’s Lazy Pancake recipe it’s a great place to start. I actually just came across this on instagram recently. Innkeepers have been baking pancakes and french toast for years! It’s a super easy way to serve fluffy pancakes to a crowd without standing and flipping pancakes for hours and then having the family be done with breakfast and gone before you’re even ready to sit down.
Cake for Breakfast!
The first several times, I made 2 layers of ‘cake’ in 8″ cake pans, cut each layer in half, “frosted” with lemon curd and then drizzled with either homemade blueberry syrup or blueberry compote. Then I bought 12″ cake pans and
I started baking 3 12″ cakes, only this time, I started studding them with blueberries, still frosted with homemade tart lemon curd and served with fresh blueberry compote on the side. And you know what? This still isn
‘t the end of how Lemon Blueberry Breakfast Cake is served.
Here’s how you can make your own. You can either follow my recipe below which will feed between 8-12 people depending. Or click on that Sassy Barn link and use her easy recipe.
- 3C flour
- 9T sugar
- 6 3/4t baking powder
- 3/4t salt
- 7 1/2T butter
- 2 1/4C water
- 3 eggs
- 2t vanilla
- Preheat oven to 425*
- Sift flour, sugar, baking powder and salt together into medium bowl
- Melt butter in small bowl. Add water, egg, and vanilla mix well
- Stir liquid mixture into dry ingredients until there are no dry spots left
- Pour batter into 2 prepared 9″ cake pans
- Bake at 425* for 20-25 minutes, until golden brown and a toothpick comes out clean
While your cake is baking, prepare your Berry Compote, this is going to be layered in the cake, drizzled over the top and served as ‘syrup’ at the table..
- 3C fresh or frozen fruit
- 3T orange juice
- 1/4t nutmeg
Place fruit, juice and nutmeg in a small saucepan and bring to a medium boil
Once bubbling, reduce heat slightly and use a potato masher to muddle and mash the fruit
Cook over medium-low heat for 10-12 minutes, occasionally mashing and combining the fruit
Remove from heat and transfer to a clean jar or container – I go straight to my syrup pitchers.
Once your pancake is cooked and your compote has simmered to the thickness you want – you’ll need to work a bit fast here. Turn the pancakes out of the cake pans onto a pretty cake plate, frost with lemon curd, repeat until you run out of layers. I usually leave the top layer unfrosted. Serve with additional lemon curd and berry compote.
If you make this at home, I’d love to see what you come up with. Feel free to tag us in instagram pictures and use the hashtag #BreakfastWithCarriageCorner