Blueberry Muffin Cake
It’s Sunday morning, and my friends are here for fellowship and watching movies. It’s a lazy day, and in Los Angeles, it looks like it’s going to rain so it’s a little cold. What’s the perfect food? Why it’s Judy Rosenberg’s
Fresh Blueberry Muffin Breakfast Cake.
This cake is wonderful fresh from the oven, while it’s still hot. I love this with a cup of coffee and friends. You have to make this cake.
In the spring when blueberries first come into season, I buy a box to make blueberry pancakes, which are a favorite of Spane’s on Wednesday mornings when we don’t have to get to school quite so early. Usually, I have blueberries left, and this is what I do with them. It’s well worth the effort.
Recipes in this post
Ready for the oven
There are three of us, Stephen, Spane and me. Stephen, although an adult, is picky, and doesn’t like a lot of foods (won’t eat sautéed Rex Sole with Grapefruit Caper Butter). Thankfully, Spane who is five years old, likes just about everything.
We were supposed to go to brunch this morning, and I completely forgot. I started cleaning the house, doing other chores, etc., and I just didn’t feel like taking a bath and getting ready. I wanted to make something nice at home, like scrambled eggs and some left over bacon. We were out of eggs, so I sent the boys to the store.
They came back with eggs, three huge russet potatoes and Pillsbury Orange Glaze rolls. Yes, the perfect setup for brunch at home. But, it needed a star, and I decided the star should be Potatoes Anna.