Blueberry Muffin Cake

1
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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Pre-heat oven to 350 and prepare 9x13 cake pan (grease or spray with baking spray)
2Mix flour, baking soda, eggs, salt, sugar and vanilla in medium bowl.
3Drain juice from one can of pineapple slices into mix. Mix well.
4Drain and rinse one can of blueberries. Fold gently into batter.
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)
6FROSTING:

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

About Blueberry Muffin Cake

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