Blueberry Coffee Cake

Spring is here, which means berry season is upon us! I like to use whatever fruits are in season and use it in my cooking and baking. I love blueberries, they're packed with antioxidants and they're tart and sweet. You can use any berry or fruit that you like, anything is good with this recipe! It's easy to pull together and all the ingredients you can find in your pantry! Try it out and let us know how it turned out!

Ingredients
- 1-1/2 cups pancake mix (I used the Pioneer brand)
- 1/2 cup All purpose flour
- 1/3 cup sugar
- 3/4 cup milk
- 2 TBSP vegetable oil
- 3 TBSP ener-g egg replacer
- 1-1/2 cups blueberries
- Brown sugar for topping

Directions
- Pre-heat oven to 350.
- Mix dry ingredients except the ener-g egg replacer together in a medium sized bowl. In a small bowl combine wet ingredients and ener-g egg replacer and whisk until smooth.
- Combine wet ingredients and dry ingredients and whisk until smooth (try not to over mix the batter).
- Pour half of the batter into 9 inch non-stick round pan (spray with PAM). Top batter with blueberries and then spoon remaining batter over blueberries. Sprinkle brown sugar all over.
- Bake for 25-30 minutes or until edges are golden brown. (Insert toothpick to make sure it's cooked)/
- Cool completely. Serve with blueberries and coffee!