Easter morning breakfast of champions!

So what do you feed a hungry family on Easter morning? A breakfast of champions, of course. And what might a breakfast of champions be? Baked French toast with homemade blueberry syrup.
Baked french toast...so incredibly easy and so fabulously delicious. The real difficulty is not locking yourself in the nearest cupboard and devouring the whole tray of it yourself! The trick is to prepare it the night before and leave it in the fridge for the bread to soak up all the flavour. Pop it in the oven when you wake up and it will be ready in an hour. When it comes out try ad wait patiently for it to cool slightly before slicing a big square, spooning over your blueberry syrup and digging in. You really couldn't ask for a more satisfying morning treat.

Baked French toast

Half a sliced loaf of bread (I used regular sliced pan but the 'big slices' variety)
5 eggs
1.5 cups of milk
.75 cup of cream
1 tbsp vanilla extract
Freshly grated nutmeg

Cut up the bread slices into squares and squeeze them into a well greased baking tray. Don't worry too much about the placement just squeeze in as much as you can.
In a bowl, whisk eggs, milk, cream, vanilla and nutmeg.
Pour over bread and cover.
Leave overnight in the fridge.

Streusel topping
.5 cup flour
.5 cup dark brown sugar
1 tbsp cinnamon
.5 tsp salt
3 tbsp butter

Put flour, sugar, cinnamon and salt in a bowl. Cut in butter until mixture resemble coarse breadcrumbs.

Next morning, heat oven to 190c and sprinkle the streusel topping over bread. Pop in the oven for an hour.
Take out and devour shamelessly...you deserve it (especially if you gave up sweet things for Lent!)

Blueberry syrup

1 cup fresh blueberries
.75 cup sugar
1 cup water
2 tsp cornflour dissolved in some hot water

Put blueberries, sugar as water in a pot. Bring to the boil and simmer until blueberries are soft. Add dissolved cornflour to blueberry mix and stir until syrup has thickened. Pour generously!

Lovely lemon blueberry buttermilk bundt - now there's a mouthful!

And the baking continues with a fury. I can't contain myself, really, after such a long time of baking in a tin box on top of a gas stove it's just so good to have a proper oven again. I found two packets of fresh blueberries hiding in the back of the fridge and figured they couldn't be left there much longer. So what better way to use them up than in a fabulous bundt cake?
And did this bundt turn out a dream or what? It was so moist and soft. I could really have just sliced piece after piece and devoured it all. It was really light and the lemons and blueberries combined perfectly. The tangy lemon drizzle added a little kick. Rather naughtily, someone suggested topping a piece with some whipped cream...and oh what an added delight! This is a great cake to have at a picnic, barbecue, or tea party. Actually it's a great cake for any occasion. You don't need much space left in your tummies to squeeze in a piece of this lovely light lemony cake!

Blueberry-Lemon Buttermilk Bundt Cake

For the Cake:
2½ cups + 2 tablespoons all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon salt
1¾ cup granulated sugar
Zest of 1 lemon
1 cup unsalted butter, at room temperature
3 eggs, at room temperature
½ teaspoon vanilla extract
¾ cup buttermilk
3 cups blueberries

For the Glaze:
2 cups powdered sugar
2 to 3 tablespoons milk
1 tablespoon unsalted butter, very soft

1. Preheat oven to 350 degrees F (reduce temperature to 325 degrees F if your pan is dark/non-stick). Grease and flour a 10-cup Bundt pan; set aside.

2. In a medium bowl, whisk together 2½ cups of the all-purpose flour, the baking powder and salt; set aside.

3. In the bowl of a stand mixer (or large mixing bowl), use your fingertips to rub together the sugar and lemon zest until the zest is completely incorporated and the sugar is evenly moistened. Add the butter and cream together on medium speed until light and fluffy, 3 to 5 minutes.

4. Reduce the speed to low and add the eggs one at a time, mixing for a minute after each and scraping down the bowl before adding the next. Add the vanilla and mix briefly to combine.

5. With the mixer still on low, add 1/3 of the flour mixture, beating until just barely combined, followed by ½ the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and the remaining flour.

6. In a large bowl, combine the blueberries and the remaining 2 tablespoon of all-purpose flour, tossing together so they are evenly coated. Use a rubber spatula to gently fold the blueberries into the cake batter. Spread the cake batter in the prepared pan and smooth the top. Bake for 55 to 60 minutes, until a cake tester comes out clean. Cool the cake on a wire rack for 30 minutes, then turn it out onto a serving platter and let cool completely.

7. Once the cake is cool, whisk together the powdered sugar, milk and butter until smooth. The icing should be quite thick (if you’d like it thinner, you can add more milk, a teaspoon at a time, until you get it to the consistency you want). Use an offset spatula to spread the glaze on top of the cake, giving it a little nudge down every so often. The cake can be stored, covered, at room temperature for up to 4 days.