Blueberry Muffin Cake

Lisa Gillstrom


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


★★★★★ 1 vote

12 (9x13 pan)
15 Min
35 Min


  • 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
  • 2 tsp
    baking soda
  • 2-3 tsp
  • 2

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

How to Make Blueberry Muffin Cake


  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)

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

Printable Recipe Card

About Blueberry Muffin Cake

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

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