BREAKFAST OR DESSERT, IT’S ON ME!
When I lived abroad in Asia, I found it strange that they would eat leftovers from dinner for breakfast or other non-breakfasty items. At least they were non-breakfasty to me. In China, a common breakfast is a rice porridge-style soup served with these long donut-like things. The donut-like things aren’t sweet at all and you’re supposed to dunk them into the soup. For me, I pulled out a side of sugar and cinnamon and rolled my Chinese donut in it. This always drew stares from my Chinese friends. I tried to explain to them about American breakfasts and they found what we ate to be strange.
It’s all about perspective. I look at this blueberry muffin snack cake for example and I think breakfast. I also think dessert. I also think it’s cool if I just dig in right here right now while I type this. You don’t mind, do you? Good, because I’m going for it. And you totally should too. Fresh blueberries in a no-fuss cake that tastes like something you’d get from a farm. Whenever you serve it, it’s the right time. Let’s go to the next page (click the Next button below) to discover how to make this Blueberry Muffin Snack Cake.