Blueberry Breakfast Cake

5 from 1 vote

This blueberry breakfast cake starts with a cake mix and bakes up soft and buttery under a cinnamon streusel. It's the one I make every berry season.Recipe Card Fields (WPRM):

Prep Time10

Cook Time35

Total Time45

Course: Brunch, Dessert

Cuisine: American

Servings:

Calories: 108kcal

Author: Jennifer Fishkind

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

For 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.
1 15.25 ounce box yellow cake mix, ⅓ cup whole or 2% milk, 2 large eggs, ¼ cup vegetable oil
Lightly coat the blueberries in 2 Tablespoons of flour. Fold the blueberry flour mixture into the rest of the cake mix.
1 cup fresh blueberries, 2 tbsp all-purpose flour
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.
½ cup granulated sugar, ¼ cup all-purpose flour, 2 tbsp salted butter, 2 tsp ground cinnamon
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