Cake for breakfast? Why yes, please. Absolutely. I’d love that, thank you.

Sometimes I get sick of thinking about a healthy breakfast on a weekend morning. Like really. Sometimes you have to let yourself go…like stay in bed a little late, get out of bed and put fat pants on, lazily grab the paper, make a big pot of coffee, put some breakfast music on, and make CAKE. Yes cake. Do it. I won’t tell.

Then take your time noodling through the paper, or surfing on your iPad, sipping on coffee with too much sugar in it…let the smell of the cakes in the oven fill your Saturday house with sweetness…breathe it in.

Then, without hesitation, dig into that cake and eat it. Eat it all. And love it.

Own your weekend.

Now, I have to admit I changed this recipe a little. I used some whole wheat flour, added blueberries, and cut the sugar in the cakes in half, as the whole top is covered with brown sugar and cinnamon, which I thought was plenty sweet enough. We also made Broiled Grapefruit to have on the side. A most delicious breakfast.


recipe adapted from Baking Serendipity

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Blueberry Banana Breakfast Cake

Ingredients

  • 1/3 cup packed brown sugar
  • 1 tbsp cinnamon
  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4-1/2 cup sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 egg
  • 2 ripe bananas, mashed
  • 3 tbsp low-fat buttermilk
  • 1 cup frozen or fresh blueberries

Instructions

  1. Mix brown sugar and cinnamon in a small bowl. Set aside. This will be your crumb topping.
  2. Beat sugar, egg and softened butter in a separate bowl until fluffy. Mix in mashed bananas and buttermilk. Add flour, baking soda, baking powder and salt. Mix well. Stir in blueberries. Spoon cake batter into 4 greased ramekins and top generously with crumb topping.
  3. Bake in a preheated 350 degree oven for 25 minutes or until toothpick inserted into the center comes out clean. Let cool slightly, but serve warm.