Blueberry Muffin Cake

This cake is basically a gigantic muffin!

Preheat oven to 350.
Beat the eggs and oil together with a whisk, then add the vanilla and blueberries. In separate bowl mix dry ingredients, then mix all ingredients together in a big bowl by hand or with a mixer.
Pour into a pre-greased, pan and bake for 55-60 minutes. I use a Bundt pan.

2 eggs
3/4 cup of corn oil
2 teaspoons of vanilla extract
2 cups of blueberries*
3 cups of whole wheat flour
3/4 cup granulated sugar
1 teaspoon of kosher salt
2 teaspoons of cinnamon
1 teaspoon baking soda

*This is an adaptable recipe. You can use applesauce in place of blueberries or pumpkin puree or mashed over ripe bananas. The batter should be the consistency of thick mud! If the batter is too dry add a splash of orange juice. Bake at 350 for 55-60 minutes. Insert a broom straw! It's done when it comes out clean. Let cool for 15 minutes before turning out onto a cooling rack. Enjoy with hot tea or coffee!