Blueberry Breakfast Cake
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1/2 cup whole milk plain greek yogurt
1/4 cup milk
1/2 cup mashed very ripe banana (about 1 medium)
1/3 cup maple syrup
1/4 cup unsalted butter (melted and slightly cooled)
2 eggs (lightly beaten)
2 tsp pure vanilla extract or vanilla bean paste
11/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup blueberries (fresh or frozen)
Directions
- Preheat oven to 375F. Coat a 9-inch baking pan (metal is best) with nonstick spray. Line with parchment paper so it's easy to lift and don't have a lot of clean up.
- In a large bowl, stir together the yogurt, banana, maple syrup, eggs, butter, and vanilla.
- Add the flour, baking powder, baking soda, and salt.
- Gently stir the yogurt mixture into the flour mixture
- Pour batter into the prepared pan, sprinkle the berries on top.
- Bake for 24-28 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out cleanly.
