When my children were young, I used to make breakfast cake at least once a week...
now that we only have 1 left at home we make it MAYBE once every 6 months....BUT when I do make it, I always wonder why I don't make it more frequently. The family loves it, it can be eaten for a few days as leftovers and its quick....seems like a WIN/ WIN to me!! THIS Fruity Breakfast Cake is delicious. Its got the "sweet" that sometimes makes the world a better place in the morning, but its also moist and great served with a bowl of hot cereal, or cold cereal if you prefer, or a great side to a scrambled egg....OR just it it as is with a glass of milk...its great no matter how you eat it!
Fruity Breakfast Cake
2 c. flour
2 t. baking powder
1/2 c. butter, melted
1/2 c. buttermilk
3/4 c. sugar
1/2 t. salt
1 can blueberry pie filling
1/2 c. chopped pecans for the topping
Place dry ingredients in a mixing bowl. Stir with a fork until combined. Add butter and stir until crumbly (seriously, I just used my hands). Remove 1/2 of the crumb mixture and set aside. Add pecans to the crumb mixture that you are setting aside.
Add milk and eggs to crumb mixture THAT YOU ARE NOT setting aside. Stir until combined. There may be some lumps...thats okay. Spray cooking spray in a 9x13" pan. Pour batter into cooking pan. With a spoon, dollop blueberry pie filling over cake, spread carefully. Sprinkle reserved crumb/nut mixture over pie filling. Bake at 325 degrees for 40-45 minutes. Serve.