I recently ordered a new cookbook, “What’s Gaby Cooking – Eat What You Want” after I tried her Double Chocolate Chip muffins that I posted last week. This past weekend I made the Blueberry Streusel Skillet Breakfast Cake from the cookbook. It was delicious!
The recipe called for 2 1/2 cups of fresh blueberries, I was short about 1/2 cup so I threw in some frozen cranberries – it was a good combination! The blueberries, cranberries and lemon zest tasted so good together!
The brown sugar streusel and lemon icing are an easy way to make an impressive looking breakfast cake. I used a fork to swirl the icing on top of the streusel.
This super moist cake has a wonderful texture and taste! I think it is best served warm, but it is also good at room temperature. Make ahead or bake right before you serve. A new recipe to add to your breakfast or brunch collection.
After we ate this, I noticed this recipe was featured in the Sunday “Parade” magazine. Lots of people must love it!
For the recipe and directions, click on the link below:
