Blueberry Breakfast Cake

Do you wanna know how to make your kids happy?

Tell them you're making cake for breakfast.

Works for me! 

This cake is just wonderful - it's sweet (but not too much so, although I think I'll reduce the sugar next time by a quarter cup just to reduce calories- we'll probably not even notice) and tender and chock full of blueberries (I always use frozen and they work out great) and I bet it would work just as well with raspberries or blackberries too.

I hate to admit it, but between my 4 (eating) kids and myself, we can pretty much put away this entire thing in one morning.  Yes, those are humongous servings.  I should probably supplement our breakfast with some other fruit or something else so we don't eat so much cake. 

Maybe next time. 

Ha. 
Recipe: adapted from Finding Joy in my Kitchen

1/4 cup (expeller pressed) coconut oil, melted OR use 3 T. softened butter
1/4 cup applesauce
1/2 cup white sugar
1/2 cup brown sugar, packed
1 egg
1 cup plain yogurt (or sour cream)
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
2 cups white whole wheat flour
1-2 cups fresh or frozen blueberries

Preheat oven to 375°. 
Cream together oil and sugars.  Add applesauce, egg, yogurt, and vanilla and mix gently.
In a medium bowl, combine dry ingredients, and slowly add into the creamed mixture.
Mix just until moistened.
Fold in blueberries.
Spread into a lightly greased 13x9" pan and bake for 25-30 minutes, or until golden brown.  Test for doneness with a toothpick.
Serve warm.

Linked to Trick or Treat Tuesday