Blueberry Breakfast Cakes Makes 4 four-inch cakes or one 9 x 9-inch cake or 12 muffins

Name: Blueberry Breakfast Cakes Makes 4 four-inch cakes or one 9 x 9-inch cake or 12 muffins
Ingredients: 2 cups all purpose flour; 2/3 cup white, fine-ground cornmeal; 2-2/3 teaspoons baking powder; 1/2 teaspoon kosher or sea salt; 1 cup granulated sugar; 4 tablespoons butter, melted; 1 egg, slightly beaten; 1 cup milk; 1 teaspoon vanilla extract; 2 cups blueberries, fresh or frozen

Blueberry Breakfast Cakes Makes 4 four-inch cakes or one 9 x 9-inch cake or 12 muffins was pinched from <a href="http://www.mrswheelbarrow.com/2014/10/make-and-freeze-blueberry-breakfast-cakes/" target="_blank">www.mrswheelbarrow.com.</a>

INGREDIENTS

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2 cups all purpose flour

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2/3 cup white, fine-ground cornmeal

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2-2/3 teaspoons baking powder

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1/2 teaspoon kosher or sea salt

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1 cup granulated sugar

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4 tablespoons butter, melted

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1 egg, slightly beaten

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1 cup milk

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1 teaspoon vanilla extract

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2 cups blueberries, fresh or frozen

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