I collected so many fun breakfasts during February (as it was Hot Breakfast Month) and this was one of them. This blueberry breakfast cake is delicious... and would make an excellent dessert too!
The original recipe called for all-white flour, but I decided to try making it with a mix of white/wheat to make it healthier... I also exchanged some brown sugar for white as well.
Yummy Blueberry Breakfast Cake - Modified from Long Ladies
5 T butter, softened
1/2 C white sugar (generous)
1/2 C brown sugar, packed
1 C sour cream (I used fat free)
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C white flour
1 C wheat flour
2 C fresh or frozen blueberries
Cream together softened butter and sugars. Add egg, vanilla, and sour cream and mix gently.
In a medium bowl, combine dry ingredients, and slowly add into the creamed mix.
Mix until just moistened.
Add blueberries and stir to combine.
Spray a 9x13 pan, and spread the cake mix into a pan.
Bake at 375 for 25-30 minutes, or until golden brown. Test for doneness with a toothpick.
Allow to cool, and serve warm.
Yum. This warms up excellently.
Next time, I'm going to reduce the butter even more and substitute applesauce in... I think that will be delicious, and make this breakfast cake even more healthy.
This recipe is shared at Tempt My Tummy Tuesday, Tasty Tuesday and Ingredient Spotlight