Blueberry Breakfast Cake
I have been making this recipe forever now. Its my go-to recipe for a quick and easy hot breakfast.
Servings: 8 servings
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
- In a large bowl combine the flour, cocoa, baking powder and salt.
- In stand mixer cream butter and sugar until fluffy. Add eggs, milk, oil and vanilla; mix on low for about 1 minute.
- Add dry ingredients to butter mixture and blend on medium for 30 seconds.
- 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.)
- Bake at 375° for 22-28 minutes or until a toothpick comes out clean. (The bundt was done before the pie)
- Muffins take about 20 minutes.