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blueberry muffin cake

(1 rating)
Kitchen_Lady avatar
Recipe by
Lisa Gillstrom
@Kitchen_Lady
Baldwin, WI

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

►
(1 rating)
yield 12 (9x13 pan)
prep time 15 Min
cook time 35 Min

Ingredients For blueberry muffin cake

  • 1 c
    white sugar
  • 2 c
    all purpose flour
  • 1 can
    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

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)
  • 6
    FROSTING: 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!
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