This Blueberry Breakfast Cake is super moist and dense, low in sugar, and filled with protein and probiotics thanks to the addition of Nancy’s whole milk probiotic yogurt. A delicious way to enjoy fresh blueberries, it's perfect for summer mornings.
1: Preheat oven to 350 degrees.
2: Spray a 9-inch round cake dish with coconut oil spray and set aside.
3: In a large bowl, add flour, sugar, cinnamon, and salt and whisk to combine.
4: In a separate bowl, add yogurt and eggs and whisk to combine.
5: Pour the wet mixture over the dry mixture and stir to combine.
6: Fold in blueberries.
7: Pour the cake mixture into the round cake dish.
8: Bake for about 35 minutes, or until edges are set and a fork poked in the center comes out clean.
9: Enjoy your cake for breakfast!
