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Blueberry Muffin Mega Breakfast Cake with Cinnamon Rolls, Waffles, and Maple Syrup
HOW TO CAKE IT25Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 cakes (x 8” round Blueberry Buttermilk Muffin, find my recipe here)
- 3 waffles (x 8” round, see recipe below or a package of store bought waffles)
- roll (Cinnamon, Pastries, recipe below)
- crumble topping (recipe below)
- buttercream (Strawberry, recipe below)
- 1 pt. blueberries
- 1/4 cup unsalted butter (Melted)
- maple syrup
- cream cheese frosting (see details below)
- 2 eggs (separated)
- 1/2 cup vegetable oil
- 1 3/4 cups flour
- 1 Tbsp. sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 3/4 cup unsalted butter (at room temperature)
- 1 cup brown sugar
- 1 pkg. puff pastry (Frozen Butter, 2 sheets thawed in the fridge)
- 2 tsp. cinnamon
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 tsp. cinnamon
- 1/2 cup unsalted butter (chilled)
- 2 cups buttercream (Italian Meringue, find my recipe here)
- 1 qt. strawberries
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