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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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