Blueberry Breakfast Cake
Serves — 14
Blueberry Breakfast Cake is filled with fresh, delicious blueberries and is topped with a crumbly, cinnamon streusel topping that oozes with flavor.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Ingredients
For Cake:
- 1 15.25 ounce box yellow cake mix
- ⅓ cup whole or 2% milk
- 2 large eggs
- ¼ cup vegetable oil
- 1 cup fresh blueberries
- 2 tbsp all-purpose flour
Streusel Topping:
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 2 tbsp salted butter melted
- 2 tsp ground cinnamon
Instructions
- Prepare a 9x13 baking pan by spraying it with cooking spray. Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together the yellow cake mix, milk, eggs, vegetable oil. Mix well, but do not overmix.
- Lightly coat the blueberries in 2 Tablespoons of flour. Fold the blueberry flour mixture into the rest of the cake mix.
- Pour cake mix in the baking pan and spread the batter to the edges of the pan. Set aside.
- In a small bowl, mix the sugar, flour, butter, and cinnamon together to form the streusel topping.
- Sprinkle the topping evenly over the batter in the baking pan.
- Bake in the oven for 30-35 minutes. Check the cake with a toothpick to make sure it is completely cooked before taking it out of the oven.
- Let the cake cool before cutting and serving.
Nutrition Info
Calories: 107kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 26mg | Potassium: 30mg | Fiber: 1g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg