Cake for breakfast? Sure why not!! This Breakfast Blueberry Cake is really simple to make, on the healthier side and really tasty!
My big guy, Jack (3) and I did a little spur of the moment baking this afternoon and I have to say it turned out great!! So I used what we had on hand and this is what I came up with… I’ll call it a Breakfast Blueberry Cake. Its simple, not overly sweet and the secret ingredient that I used, organic instant maple oatmeal! It gave it a hint of a pancake flavor… YUM! Oh yea, and they are super cute because I baked them in ramekins so everyone can have their own!
1 1/2 cups all purpose flour
1/2 cup granulated sugar
2 envelopes maple instant oatmeal, uncooked
1/8 tsp salt
1 stick butter, melted and slightly cooled
1 Tbsp baking powder
2 cups low fat milk
1 1/2 cups blueberries
Oven at 350 degrees. In a large bowl add the dry ingredients and mix until combined. Mix in blueberries being sure they are coated with the dry mix. In a separate bowl combine the cooled butter, milk and eggs. Add the wet mix into the dry mix and mix until just combined. Do not over mix. The batter is not thick.
Brush the insides of the ramekins well with melted butter. Place the ramekins on a cookie sheet. Fill them 3/4 of the way up. Bake for approximately 15-25 minutes or until a toothpick comes out clean and the top is lightly browned.
I plated simply with fresh blueberries because its what I had on hand. If you’d like to dress it up a bit top it with fresh whipped cream and surround with a mix of blueberries, strawberries and blackberries.
*this is my original recipe*
AFFILIATE LINK DISCLOSURE:
Some of the links you will see on LeMoine Family Kitchen are affiliate links, meaning that, at no cost to you, I may earn a small commission if you click through and make a purchase.