Blueberry Breakfast Cake Recipe

Name: Blueberry Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. shortening; 1/3 c. sugar; 1 egg; 1 1/2 c. sifted flour; 2 tsp. baking powder; 3/4 tsp. salt; 1/2 tsp. nutmeg; 2/3 c. milk; 1 c. fresh blueberries; 1/2 c. brown sugar; 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 2 Tbsp. butter or margarine, melted; 1 c. whole wheat cereal flakes or flake cereal of your choice

Servings: persons

1/4 c. shortening
1/3 c. sugar
1 egg
1 1/2 c. sifted flour
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. nutmeg
2/3 c. milk
1 c. fresh blueberries
1/2 c. brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbsp. butter or margarine, melted
1 c. whole wheat cereal flakes or flake cereal of your choice

1
Blend shortening and 1/3 cup sugar; add egg and beat well. Sift together flour, baking powder, salt and 1/2 teaspoon nutmeg. Add to shortening mixture, alternately with milk, being careful not to overmix.
2
Fold in blueberries.
3
Spread in a greased 9 x 9-inch baking pan.
4
Mix together brown sugar, cinnamon, nutmeg and melted butter.
5
Toss with cereal and sprinkle over batter in pan. Bake in moderately hot oven (400u00b0) about 25 minutes.
6
Best served warm.

667

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 c. shortening, 1/3 c. sugar, 1 egg, 1 1/2 c. sifted flour, and more.

Yes, Blueberry Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Breakfast Cake

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