Blueberry Breakfast Cake

I have been making this recipe forever now.  Its my go-to recipe for a quick and easy hot breakfast.

This is a big recipe, making about 3 dozen muffin’s or three small sized (MINI) breakfast cakes.  I made a mini bundt and two breakfast pies on this particular morning.  When I make muffins we will have enough left over for the next days breakfast too.

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While we love them on their own, I just happened to have some cream cheese frosting in my fridge.  So I added a couple tablespoons of milk to thin it out and poured it over the bundt.

Cream Cheese Frosting + Blueberry Cake = Awesomeness.

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Blueberry Breakfast Cake

Prep Time

15 mins

Cook Time

28 mins

Total Time

43 mins

 

I have been making this recipe forever now. Its my go-to recipe for a quick and easy hot breakfast.

Course: Breakfast

Cuisine: American

Keyword: Blueberry Breakfast Cake

Servings: 8 servings

Author: Amanda Rettke

Ingredients

• 4 c all-purpose flour
• 2 tsp. vanilla extract
• 1/4 c vegetable oil
• 1 c milk
• 4 eggs
• 2 c sugar
• 1 c butter softened
• 1/2 tsp. salt
• 4 tsp. baking powder
• 1 tbsp. unsweetened cocoa powder
• 2 -3 cups frozen unsweetened blueberries depending on size of blueberries

Instructions

1. In a large bowl combine the flour, cocoa, baking powder and salt.

2. In stand mixer cream butter and sugar until fluffy. Add eggs, milk, oil and vanilla; mix on low for about 1 minute.
3. Add dry ingredients to butter mixture and blend on medium for 30 seconds.

4. Remove bowl from mixer and fold in frozen blueberries. (To help keep blueberries from falling to the bottom, sprinkle them with a couple tablespoons of flour prior to adding into batter.)

5. Bake at 375° for 22-28 minutes or until a toothpick comes out clean. (The bundt was done before the pie)
6. Muffins take about 20 minutes.

This recipe was slightly adapted from Taste of Home’s Frozen Blueberry Muffins.  We really like it because it doesnt taste overly sweet.  You are definitely eating a muffin for breakfast, not cupcake.  The flavor comes from the blueberries, which is what we like.

Tips for Success:

When I use frozen wild blueberries I use 3 cups.  The wild blueberries are much smaller than the kind I buy in the frozen food section of the grocery store.

I have halved this recipe successfully.  I have a family of six though (almost seven!) and they were gone instantly, so for us Big Batch is the way to go.  You can also freeze these.  I mean, I have heard that.  I mentioned there were six of us right?

I have made this recipe with all the ingredients at room temperature and also with the eggs, milk, and butter cold.  It is such a sturdy recipe I really did not notice a difference in the consistency.

What is your favorite breakfast muffin?