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.
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.
I have been making this recipe forever now. Its my go-to recipe for a quick and easy hot breakfast.
- 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
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In a large bowl combine the flour, cocoa, baking powder and salt.
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In stand mixer cream butter and sugar until fluffy. Add eggs, milk, oil and vanilla; mix on low for about 1 minute.
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Add dry ingredients to butter mixture and blend on medium for 30 seconds.
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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.)
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Bake at 375° for 22-28 minutes or until a toothpick comes out clean. (The bundt was done before the pie)
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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?
I love recipes that are tried and tested like this one!
Thanks! Have a great day!
I can’t tell you how yummy this looks. Adding it to my agenda for next Saturday. Thx!
Yay! Hope its a hit! 🙂
Anytime I can have cake (lots of it) for breakfast, I’m a happy girl! 🙂
You are speaking my language. 🙂
I love that you can make this into so many different forms! This would be perfect to serve on Easter morning.
Oh, great idea!
Yummy breakfast cake for everyone!
Thanks Kiran!
bring on cake for breakfast I LOVE it and well I love blueberries 🙂 they are my favorite! this looks yummy.
So someday when I come over to relax by your pool we can sip blueberry flavored water. Now if you could just invent a blueberry margarita that would be great. 😉
This looks wonderful! I’m always looking for an excuse to eat cake for breakfast and, uhh… I think I may have just found it!
Thanks!!
Ok stop it! This is so beautiful and I’d like it right now 🙂 Yum! ….fabulous pictures too.
Thank you so much Jenny!
yummm! just curious what the cocoa is for?
We like the little added depth of flavor. I started with 2 tbsp but decided I only liked that with a sweetened cocoa. 🙂
oh my, this looks AMAZING. As soon as I saw it in my reader, I knew I needed to make it for my husband. He would love it!
I’ve been reading your blog for a while and thought its about time I told you how much I love it! Seeing a new post on my Facebook feed makes a busy work day absolutely fine because I have something to look forward to when I’m home!
This looks gorgeous as always! I have some leftover vanilla frosting would that work the same way as your cream cheese frosting? If so I will be baking these tomorrow 🙂 xxx
Thank you so much! That is so kind of you to say! 🙂 (I think vanilla would be great!)
You’re welcome! 🙂 Brilliant stuff I will definitely be making this! Thank you xx
It’s 12:42pm and I just realized I haven’t eaten yet today. DYING for a piece of this right now!
“It’s 12:42pm and I just realized I haven’t eaten yet today.” Things I have never said ever. 😉
I didn’t read all the notes prior to baking, maybe because I got it off Pinterest, then simply printed the recipe. So I didn’t know it was designed for muffins or mini-bundt.I baked it in a big bundt pan! It took 67 minutes to bake! Haven’t tasted it yet because its for Easter brunch, but I’m sure it will be fine…looks great. Maybe you could add that to the text of the recipe if you get more dummies like me. Thanks.
Oh dear! So sorry. Hope it turns out ok!
I did the same thing! Made this for Easter morning and after backing for over an hour, the center was still not done. I guess when I read it, it sounded like you could make one or the other, not both. Oops!
I seldom read entire recipes before starting and made this as is. I have a LOT which is fine because I divided it. The one I cooked in a bundt pan is taking forever, I’m just now reading the notes. You’d think I’d learn. Smells delish though!
I am the SAME way. 🙂
If I want bake this as a single bundt cake how long should I bake it?
Girl, you have some amazing looking baked goods. I’ve been following you on Facebook for awhile.
Love all your photos. They’re beautiful!
Thank you so much!
looks delicious!! Could I make this in a regular 13×9″ baking dish? if so, would the cooking time remain the same? Thanks!
I searched Pinterest for a lemon blueberry muffin recipe with no streusel or topping, but none appealed to me. However, this recipe is just outstanding. Soooo, I experimented a bit and figured out that by adding the zest from three large lemons, and the juice from one and a half large lemons, I ended up with fabulous, no-fuss blueberry lemon muffins. Thank you so much.
Love that!
I made this recipe this morning. I couldn’t figure out what size pans you used so I halved the recipe and made it as 18 muffins (there are only three of us). The muffins were yummy! A melt in your mouth cakelike texture which we prefer but not overly sweet. Perfect! I didn’t understand the need for the cocoa powder so I eliminated it and replaced it with AP flour. I’d really like to try making it next time as a cake so could you elaborate on the three sizes of pans you need for this recipe please? Thanks for an awesome recipe.
If I just want to make a regular size bundt cake and use the rest of the batter for muffins, how full should I make the cake pan?
Can this be made with fresh blueberries