Blueberry Muffin Cake

Lisa Gillstrom

By
@Kitchen_Lady

This is a great, not quite as sweet "cake" to serve when compay is coming. It is also great for breakfast without frosting!


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Serves:

12 (9x13 pan)

Prep:

15 Min

Cook:

35 Min

Ingredients

1 c
white sugar
2 c
all purpose flour
1 can(s)
blueberries in juice
1 c
pineapple juice (from a can of pineapple works best)
1/2 tsp
salt
2 tsp
baking soda
2-3 tsp
vanilla
2
eggs

FOR VANILLA CREAM CHEESE FROSTING

1-2 c
powdered sugar
1/2 stick
butter
1 8oz pkg
cream cheese (softened)
2-3 tsp
vanilla

Directions Step-By-Step

1
Pre-heat oven to 350 and prepare 9x13 cake pan (grease or spray with baking spray)
2
Mix flour, baking soda, eggs, salt, sugar and vanilla in medium bowl.
3
Drain juice from one can of pineapple slices into mix. Mix well.
4
Drain and rinse one can of blueberries. Fold gently into batter.
5
Pour into prepared pan and bake at 350 for 35-40 minutes (edges will be golden brown and toothpick inserted in the middle will come out clean)
6
FROSTING:

Mix all ingredients until creamy (it is helpful to microwave partially mixed ingredients to get a creamier texture)

About this Recipe

Course/Dish: Other Breakfast, Cakes
Other Tags: Quick & Easy, For Kids
Hashtags: #muffin, #blueberry