Jordan Marsh Blueberry Muffin Cake
1/2 csoftened butter
1 cgranulated sugar
2 1/2 cblueberries, fresh
2 tspbaking powder
4 Tbspsugar for tops
How to Make Jordan Marsh Blueberry Muffin Cake
- Preheat oven to 375 degrees. Spray 8x8 or 9x13 pan with cooking spray. If you want to make them into muffins, line the muffin tins with baking cups.
- Cream butter and sugar on low until fluffy.Beat in eggs one at a time until incorporated.
Add vanilla to milk.
Mix all dry ingredients together except additional sugar used to top cake/muffins.
Alternate adding dry ingredients and wet ingredients till all is mixed.
Fold in blueberries. I use fresh when available, but frozen are fine. Just add frozen berries to mix.
Spread out in pan and sprinkle additional sugar on top of cake. Bake for 30 minutes if you are making muffins or 45 minutes if you are making the cake. A toothpick should come out clean when done and top will be golden. Cool completely before cutting.
- If you want to serve as a fancy dessert. Heat up some Blueberry jam with a little water or blueberry wine. Poke holes in the cake and drizzle warned jam mixture over cake. Serve with whipped cream.