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Eat Live Run’s Blueberry Breakfast Cake - Every Little Thing

Eat Live Run’s Blueberry Breakfast Cake

Thanks for all the nice comments about my stltoday.com news! I love being associated with a site that I myself read on a daily basis.

This week has flown by. I haven’t mentioned it yet but this weekend, we’re headed to Chicago for the Dave Matthews Band Caravan on Saturday! We could only go for one day due to my work schedule but it will be well worth it.

I wanted to show you the only other food I cooked this weekend. I had a half-pint of blueberries wrinkling in the fridge and they weren’t getting eaten so I baked them into a cake!


Eat, Live, Run bakes some great, somewhat healthy goodies. When I choose a breakfast recipe to bake, I really try to make sure it’s at least slightly nutritious. A lot of muffins are just glorified cupcakes, so any muffin I make has to have a good amount of protein and/or fiber.


That said, this was Fourth of July weekend, so I figured I could bend the rules a little 🙂 So I made Eat, Live, Run’s Blueberry Breakfast Cake!

Blueberry Breakfast Cake (adapted from Eat, Live, Run)

  • Streusel Ingredients
    • 1 cup oats
    • 1/3 cup brown sugar
    • 1/3 cup all purpose flour
    • 1 tsp cinnamon
    • 2 tbsp butter, melted
  • Cake Ingredients
    • 2 cups whole grain pastry flour
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1/2 cup brown sugar, packed
    • 2 eggs
    • 2 cups nonfat Greek yogurt
    • 1 stick butter, melted
    • 2 cups fresh blueberries


Preheat the oven to 350 degrees. Combine the streusel ingredients in a bowl and toss well to coat. Set aside.

In a large bowl, beat together the brown sugar, eggs, yogurt, melted stick of butter until well combined. Gradually add in the whole wheat flour, baking powder, baking soda, and salt and mix until just combined.


Using a 9X13 inch pan, spray with nonstick spray and pour the batter in, smoothing as you go. Cover with the blueberries and then the streusel topping. I ended having to use half frozen and half fresh.


Bake for about an hour, til it bounces back when touched.
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This was a great breakfast cake! Not overly sweet but still sweet enough for a breakfast treat. It did use quite a bit of butter but with nonfat Greek yogurt, whole wheat pastry flour, and all those oats on top, you’re not doing too bad! Just don’t eat the whole cake 🙂

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It was difficult not to eat the whole thing straight out of the oven 🙂


Question: Do you prefer sweet or savory for breakfast?

(I definitely prefer savory and often order lunch-type foods for breakfast when I’m out! I’d rather have a grilled cheese than an omelet any day of the week)

This week’s eats: Roasted Pepper Hummus and Steak, Pitted Olive’s Blue Cheese and Honeycomb, stltoday.com

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