Welcome to another SATURDAY SPARKLE.


Every Saturday Daily Organized Chaos will feature guest posts from talented bloggers I admire and who add SPARKLE to my life.


On occasion I will also feature businesses and products that deserve recognition. Products and business that I love and support.


Without further ado let me introduce to you this SATURDAY SPARKLE guest blogger Jenn from Rook No.17.


What can I say about Jenn…let me see. How about when I grow up I want to be just like her…..talented, sweet, enchanting, always full of wonderful ideas and a wonderful friend. I am so blessed to have met her.


Jenn and her beautiful blog inspires me every single day.


Did I mention I am totally jealous of her cake decorating abilities and I want her to teach me everything she knows? Yes, I said it….I am green with jealousy.


Ladies and gents…Jenn from Rook No.17 and her delicious recipe for BLUEBERRY LEMON BREAKFAST CAKE.

I’m so happy to be here for the Saturday Sparkle at Daily Organized Chaos to share my recipe for Blueberry-Lemon Breakfast Cake.  


Lately, our local grocery stores have had fresh blueberries on sale.  I picked up a quart and after my family enjoyed them for several days as a healthy snack, we still had so many left that it was time to take culinary action before the berries passed their prime.  


With ingredients I already had around the house, I whipped up this delicious little breakfast cake that is light and tender, with just the perfect amount of crumble and a lemon zing to complement the sweet blueberries.  Enjoy!


For Crumb Topping:

1 cup all-purpose flour

1 1/2 Tablespoons packed dark brown sugar

1 1/2 Tablespoons granulated sugar

1/2 teaspoon cinnamon

5 Tablespoons cold butter, cut into 1/2″ pieces

For the Cake:

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1 teaspoon vanilla extract

1/2 stick butter, softened

3/4 cup granulated sugar

1 large egg

Zest of one lemon

3 cups fresh blueberries

Powdered Sugar

Preheat oven to 350 with rack in the middle.  Line a 9×9 baking pan with parchment paper, leaving a 2″ overhang on both sides.  Spray inside of pan and parchment with non-stick cooking spray.

Step 1:  Prepare the topping by combining flour, sugars, cinnamon, and salt in a large bowl.  Blend in the butter with your fingertips or a pastry blender until the mixture forms large crumbles.  Set aside.

Step 2:  In a medium bowl, whisk together flour, baking powder, baking soda, and salt.  Set aside.

Step 3:  In the bowl of a standing mixer, cream  together sugar and butter on medium speed until pale and fluffy (about 5 minutes).  Add egg and beat until well blended.  Stir in vanilla, sour cream, and lemon zest.


Step 4:  Add dry in ingredients to wet, and stir on low until just combined.  Remove bowl from mixer stand.  Gently fold in blueberries with a silicone spatula.


Step 5:  Spoon batter into prepared pan, gently smoothing top to level the cake.  Crumble half of the topping evenly over the batter.  Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake.  Bake until a wooden pick inserted into center comes out clean (about 25 minutes more).  Cool for 10 minutes before lifting the cake out of the pan by the overhanging parchment.  Finish cooling on a wire rack.


Step 6:  When cool, slice cake into individual servings and dust with powdered sugar.





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