Blueberry Muffin Cake

Chef notes

I feel that cake for breakfast is a perfectly grand idea. This one is even grander because it's a muffin in cake form, and there isn't a single soul who will say you can't have a muffin for breakfast. The batter is thick, the crumb is tender and the sugar topping bakes into that crisp, crackly lid you hope for on a blueberry muffin. Slice it into squares for brunch, nibble it with coffee or eat it straight from the pan while it's still warm.

Technique tip: The batter will be very thick! By hand, fold in the blueberries with a spatula. Cake can be stored in an airtight container, separated by parchment paper, in the refrigerator for up to 3 days.

Swap option: Make it your own by using any berry you like. If you're feeling funky, swap the lemon zest for another citrus. Raspberry-orange breakfast cake? Sublime.