Blueberry Muffin Cake
A moist blueberry muffin cake with tender blueberries and a buttery crumb, perfect for breakfast, brunch, or dessert, appealing to berry lovers and cake enthusiasts alike.
Ingredients
Instructions
- Sift flour, baking powder, and salt together.
- Cream margarine with sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add flour mixture and milk to the creamed mixture, beginning and ending with flour.
- Stir in vanilla and mix for several minutes to combine.
- Gently fold in floured blueberries.
- Pour batter into a greased 9-inch square pan.
- Bake at 350°F (175°C) for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Nutrition & Diet Analysis (per serving)
607
kcal
30% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).