As part of a recipe exchange at work, my wife came home with this incredible Passover recipe from Rabbi Debi Wechsler. We stopped making it into muffins and started making it as a breakfast cake. Over the years, we have substituted chocolate chips or other fruits for blueberries and every version is delicious.


1 cup sugar

1/2 cup oil

1/3 cup cake meal

3 eggs

1/4 cup potato starch

1/4 tsp salt

1 cup frozen blueberries (works with other fruit or chocolate chips)

Cinnamon & Sugar


  1. Preheat the oven to 325 degrees.
  2. Mix oil and sugar together until somewhat creamy.
  3. Add eggs and beat well.
  4. In a separate bowl, mix together all dry ingredients.
  5. Carefully fold dry ingredients into wet ingredients.
  6. Fold in the frozen blueberries.
  7. Place in a lined muffin tin or pour the batter into a greased 9×13 aluminum pan.
  8. Sprinkle with cinnamon and sugar.
  9. Bake 45 minutes. The cake version may need slightly longer to finish baking.
  10. Cool in pan and run a knife around edges to loosen.