Little Blueberry Breakfast Cake

I like to start each morning with something a little sweet. Nothing fancy or extravagant. It can be in the form of a biscotti with a cup of coffee; oatmeal topped with a honey and cinnamon; or a simple piece of fruit. On a whim, this teensey cake was created as a breakfast delight. 

You've seen this guy in another carnation: Golden Syrup Cake. The appeal of this confection was the morning feeling of honey and convenient 6 inch round size. You could even swap the Golden Syrup for maple syrup! This time, there is no sugary frosting on top (as yummy as Golden Syrup frosting tastes). That's just too much to wake up to. Ease me into the day please!

Instead, I sprinkled walnuts on top about 10 minutes before the cake was done baking. The intent was to add dimension and nutrition. Walnuts are good for you because they pack a dose of protein and antioxidants. The other addition was some slightly warmed blueberries. Blueberries were never my fruit favorite until they became part of my morning mandate. They are perfect with yogurt, oatmeal, and smoothies. Plus, they are great for blood pressure.

Note: the first time I made the Golden Syrup Cake recipe,  I thought, "oh how cute is this rustic cake! it doesn't even ask for packing powder!" If a cake does not call for baking powder- throw the red flag- it's suspect. This time, I read all the comments in the original post from Always With Butter. The author forgot to specify in the ingredient list that the flour is "self rising flour." Self-Rising flour already has baking powder built in! Woops! Hey... in my defense, the version without baking powder is dense and delicious too! 

Be a little daring my darling and have a slice cake in the A.M! 

Little Blueberry Breakfast Cake
makes 6 inch round cake

1 cup blueberries
2 teaspoons water
1 teaspoon sugar (optional)
1 cup chopped walnuts
1 tablespoon golden syrup (garnish)

Make the Golden Syrup Cake according to the directions. In the last 10 minutes of baking, quickly sprinkle the walnuts on top. Set aside and let it cool on the wire rack. Poke a few holes/slits on the top with a fork or knife so the blueberry drizzle will have an easier time soaking into the cake. 

In small sauce pan, heat blueberries with 2 teaspoons of water over medium heat. Sprinkle in a touch of sugar, about a teaspoon if you want to sweeten them a bit. Blueberries are done when they are slightly softened. 

Top the cake with warmed blueberries and garnish with a little more golden syrup. Best served warm, it creates a pancake like atmosphere. Heat in the microwave for about 10 seconds if you feel so inclined.