blueberry muffin cake
(1 rating)
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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(1 rating)
yield
12 (9x13 pan)
prep time
15 Min
cook time
35 Min
Ingredients For blueberry muffin cake
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1 cwhite sugar
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2 call purpose flour
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1 canblueberries in juice
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1 cpineapple juice (from a can of pineapple works best)
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1/2 tspsalt
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2 tspbaking soda
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2-3 tspvanilla
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2eggs
- FOR VANILLA CREAM CHEESE FROSTING
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1-2 cpowdered sugar
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1/2 stickbutter
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1 8oz pkgcream cheese (softened)
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2-3 tspvanilla
How To Make blueberry muffin cake
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1Pre-heat oven to 350 and prepare 9x13 cake pan (grease or spray with baking spray)
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2Mix flour, baking soda, eggs, salt, sugar and vanilla in medium bowl.
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3Drain juice from one can of pineapple slices into mix. Mix well.
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4Drain and rinse one can of blueberries. Fold gently into batter.
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5Pour 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)
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6FROSTING: Mix all ingredients until creamy (it is helpful to microwave partially mixed ingredients to get a creamier texture)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Blueberry Muffin Cake:
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