Cornflake & Blueberry Yogurt Breakfast Cake!

• 18-1/2 ounces, weight Blueberry Cake/muffin Mix
• Additional Required Ingredients Specified On The Muffin Box (typically Water, Eggs And Oil)
• 6 ounces, weight Chobani Blueberry Yogurt
• 1-1/2 cup Cornflakes, Divided Use
• 1 cup Fresh Or Frozen Blueberries (If There Are None Included Inside Your Cake Mix)
• 1 cup Syrup (Optional)

1. Mix the cake/muffin batter according to the box instructions, using the additional ingredients (typically water, eggs and oil) that the box specifies. If they were included in your box mix, do NOT add the blueberries at this time. Also, stir in the yogurt, combining well.
2. Gently fold in 1 cup of the cornflakes, reserving the rest for the topping.
3. Pour the batter into a 9x9-inch baking pan and top with the included blueberries OR one cup of fresh/frozen blueberries, and the rest of the cornflakes.
4. Bake at 350 F for about 35 minutes, or until the smell in your kitchen is beyond intoxicating, and you're slurring your words!
5. Drizzle some syrup over the warm cake if desired.

mix, water, yogurt, fresh or frozen blueberries, syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/cornflake-blueberry-yogurt-breakfast-cake/ (may not work)