Cornflake & Blueberry Yogurt Breakfast Cake!

1. 1

   Mix the cake/muffin batter according to the box instructions, using the additional ingredients (typically water, eggs and oil) that the box specifies. If they were included in your box mix, do NOT add the blueberries at this time. Also, stir in the yogurt, combining well.

2. 2

   Gently fold in 1 cup of the cornflakes, reserving the rest for the topping.

3. 3

   Pour the batter into a 9x9-inch baking pan and top with the included blueberries OR one cup of fresh/frozen blueberries, and the rest of the cornflakes.

4. 4

   Bake at 350 F for about 35 minutes, or until the smell in your kitchen is beyond intoxicating, and you're slurring your words!

5. 5

   Drizzle some syrup over the warm cake if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.