blueberry breakfast cake
As much as I am a pumpkin-loving, chocolate-and-peanut dessert kinda gal – when summer is in full effect, I love me some desserts with fresh blueberries. Cue this BLUEBERRY BREAKFAST CAKE that I am quite proud of. It’s super moist and dense, low in sugar and packed with protein and probiotics, what with the whole milk probiotic yogurt baked in.
beforre
after
INGREDIENTS:
1 cup of flour (I used a gluten-free flour)
½ cup granulated stevia/monk fruit sweetener
½ cup plain whole milk probiotic yogurt
2 eggs
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp salt
2 cups fresh blueberries
INSTRUCTIONS:
Preheat oven to 350 degrees. Spray a 9-inch round cake dish with coconut oil spray; set aside. In a large bowl, add flour, sugar, cinnamon and salt and whisk to combine. In a separate bowl, add yogurt and eggs and whisk to combine. Pour the wet mixture over the dry mixture, and stir to combine. Then, fold in blueberries. Pour the cake mixture into the round cake dish and bake for about 35 minutes, or until edges are set and you can poke the center with a fork and it comes out clean. Then, have yourself some cake for breakfast!