Blueberry Breakfast Cake

I already have a recipe for blueberry breakfast cake.  It's a low-fat recipe with yogurt and egg whites and it's ok.  I was really looking forward to this cake recipe from Alexandra's Kitchen which has a whole stick of butter and eggs.  I made it in the evening for desert and figured it would be good for breakfast as well.  (yes, I sometimes eat cake for breakfast)

When I'm in the kitchen, I usually have music on and I'm listening and singing along.  Inevitably someone in my family decides this is a good time to come and talk to me, by which I mean ask me a million questions and/or solve major problems.  Which is fine, I'm usually pretty good at multitasking in the kitchen.

This time, a third distraction vied for my attention while I was cooking.  The doorbell rang and someone was on my door step taking a poll.  Recently we've had a different person each evening at our door step selling magazines, books and a variety of other things.  I really dislike people soliciting especially when a polite "no thank you" does nothing to move them away from my door or keep them from coming back.  I really think this needs to be my next Pinterest project.

I guess three distractions was just too much for my brain to handle.  The cake came out of the oven looking perfect.  Really beautifully golden brown around the edges.  I couldn't even wait for it to cool.  I went ahead and sliced into and it sliced beautifully.  I put a perfect looking slice of blueberry breakfast cake on my plate and took a bite.  The texture was perfect.  Slightly crisp on the outside and soft and crumbly on the inside.

It was really pretty good . .  but it sure was salty!  I took another bite and thought what a shame that this cake was so perfect in every other way, it just wasn't very sweet.   I wondered if I'd put too much salt in, and then realized I hadn't put in any sugar.  I went back and checked the recipe and sure enough I hadn't put the 3/4 cup of sugar in the darn cake!

So it was a good recipe, I think.  I think it will be a lot better when I make it again and put the sugar in it.