A few days ago I woke up, made a pot of coffee, and then realized, much to my stomach’s unfortunate state of emptiness, that there was nothing to eat for breakfast. Nothing, not even something inappropriate like cold pizza, grilled cheese, quesadillas or other appropriated lunch foods. And so, faced with skipping breakfast and getting straight to paper writing, I took the procrastination route and made cake.
The morning was infinitely better for it, as it soon contained cake. Glazed cake nonetheless.
Have you ever eaten a muffin and realized—much to your secret delight—that it was secretly a ball of cake masquerading as a muffin? This Blueberry Lemon Tea Loaf with Lemon Glaze is secretly a lot of muffins masquerading as a loaf of cake. I threw the ‘tea loaf’ bit in there because it sounds more appropriate for breakfast consumption than a straight-up ‘cake.’ Duh. Some people have tea at breakfast, right? Not me, but gallon-o-coffee loaf just doesn’t sound the same…
The best part about this cake, and keep in mind that there are very many great parts about this cake— the moist blueberries, the tangy lemon zest, the rich moist crumb aided along by a nice half cup (and a bit) of sour cream, the sweet glaze crust on top— is that it is sliceable. Hold on. Sliceable? Take a moment and imagine a slice of toast, very close to the most-perfect-of-all-food inventions. Now imagine a toasted slice of cake. Griddled in a little butter maybe, or perhaps just toasted, with a schmear of jelly or a drizzle of honey.
Yup. It’s time for breakfast.
Recipe on the following page.