blueberry muffin cake

Name: Blueberry Muffin Cake
Prep time: 15 min
Cook time: 35 min
Yield: 12
Ingredients: 1 cup(s) white sugar; 2 cup(s) all purpose flour; 1 can(s) blueberries in juice; 1 cup(s) pineapple juice (from a can of pineapple works best); 1/2 teaspoon(s) salt; 2 teaspoon(s) baking soda; 2-3 teaspoon(s) vanilla; 2 - eggs; ## FOR VANILLA CREAM CHEESE FROSTING; 1-2 cup(s) powdered sugar; 1/2 stick(s) butter; 1 8oz package(s) cream cheese (softened); 2-3 teaspoon(s) vanilla

(1 RATING)

117 Pinches 1 Photo

Lisa Gillstrom

Baldwin, WI

Updated on Jan 21, 2012

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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Blueberry Muffin Cake with Vanilla Cream Cheese Frosting

prep time 15 Min

cook time 35 Min

method ---

yield 12 (9x13 pan)

Ingredients

1 cup white sugar
2 cups all purpose flour
1 can blueberries in juice
1 cup pineapple juice (from a can of pineapple works best)
1/2 teaspoon salt
2 teaspoons baking soda
2-3 teaspoons vanilla
2 - eggs
FOR VANILLA CREAM CHEESE FROSTING
1-2 cup powdered sugar
1/2 stick butter
1 8oz packages cream cheese (softened)
2-3 teaspoons vanilla

How To Make blueberry muffin cake

Step 1

Pre-heat oven to 350 and prepare 9x13 cake pan (grease or spray with baking spray)

Step 2

Mix flour, baking soda, eggs, salt, sugar and vanilla in medium bowl.
Step 3

Drain juice from one can of pineapple slices into mix. Mix well.
Step 4

Drain and rinse one can of blueberries. Fold gently into batter.
Step 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)
Step 6

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