Blueberry Breakfast Cake

Mr. Pie Plate loves my Blueberry Breakfast Cake because it is delicious.  He has nicknamed it "Crack Bread."  I love it because it's really quick to throw together, almost healthy and the day after it is baked, it tastes like a doughnut!  Does life get any better than that?  I usually serve it with a frittata that is loaded with veggies and a fruit salad, making it the perfect brunch sweet!  The recipe is loosely adapted from a "Cinnamon Banana Wake-up Cake" from the cookbook "Keeping Good Company," one of my favorite cookbooks. 

Ingredients:
2 Tablespoons of butter, softened
3 Tablespoons of applesauce
1 and 1/3 cups sugar
2 eggs
1/4 cup water
1 and 1/4 cups blueberries (I use frozen berries)
1 cup all purpose flour
1/2 cup whole wheat flour
1 tsp. Baking Soda
1 tsp. Baking Powder
2 tsp. cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves

Topping:
1/4 cup chopped pecans
2 tsp. sugar and 1 tsp. cinnamon mixed together

Directions:
Pre-heat oven to 325 degrees.  Blend butter and applesauce together.  Then add sugar, eggs and water until it isl well-blended.  Add in all dry ingredients and mix until combined.  Then add in the blueberries and stir until combined.  Pour into a greased Bundt pan or a Demarle Silicone mold like this Sunflower Mold.  I received this from my aunt Lisa and it is my most used "pan" and the cake is so pretty when it comes out of the mold!  Bake for 40-50 minutes depending on your oven.  Mine takes around 50 minutes.  Make sure you let the cake cool in the pan.  Enjoy delicious Blueberry Breakfast Cake!