Blueberry Breakfast Cake (8 servings) 1 egg 2/3 cup sugar 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon cinnamon 3/4 teaspoon salt 1/3 cup milk 3 Tablespoons butter - melted 1 teaspoon vanilla extract 1 cup fresh blueberries 2 additional Tablespoons sugar This is a fun recipe in that it tastes just like blueberry muffins. I also like that it's ugly before you bake it (like wet concrete) but beautiful when it comes out of the oven. I used frozen blueberries which adds a bluish hue to the cake. If you use fresh berries and fold them into the batter gently, you won't get that color in the cake. Some people like the color and some don't. I kind of do. Regardless of color, this breakfast cake has a lot of blueberry flavor. The only change I made to the recipe as submitted was to add about 2 more Tablespoons of milk to get a batter consistency that I liked. (This recipe was submitted in 2008. It was tested and photographed in December 2013.) How To Make A Blueberry Breakfast Cake Grease and lightly flour of a 10x6-inch or 8-inch square baking dish (approx. 1 1/2 quarts). Heat oven to 350 degrees. In a medium bowl, beat egg; gradually beat in 2/3 cup sugar. Beat until well blended. Sift together the flour, baking powder, cinnamon, and salt. Add sifted ingredients to the egg and sugar mixture a little at a time, alternating with the milk. Beat well after each addition. Add butter and vanilla; beat thoroughly. Fold in blueberries. Pour batter into prepared pan. Sprinkle top with 2 tablespoons sugar. Bake at for 25 to 30 minutes, or until top springs back when lightly touched with finger. Serve warm with butter, if desired. A favorite coffee cake in our family. It's pretty easy to make and has a really great blueberry muffin kind of flavor. Mr Breakfast would like to thank MichiganDan for this recipe. Recipe number 2234. Submitted 1/10/2008.