Blueberry Muffin Cake

This blueberry muffin cake comes with a cinnamon topping and has a citrusy liqueur twist to it.

  • prep time 25 min
  • total time 1 hr 20 min
  • ingredients 17
  • servings 12

Ingredients

Topping

1/4
cup all-purpose flour
1/4
cup sugar
1/2
teaspoon cinnamon
3
tablespoons margarine or butter

Cake

2
tablespoons fine, dry bread crumbs
2
cups all-purpose flour
1
cup sugar
3
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
teaspoon cinnamon
1
cup fresh or frozen blueberries, thawed, drained
2
eggs
1/3
cup orange-flavored liqueur or orange juice
1/4
cup margarine or butter, melted, cooled
1
(8-oz.) container sour cream
1
teaspoon grated orange peel
  • 1 In small bowl, combine all topping ingredients except margarine; mix well. With pastry blender or fork, cut in 3 tablespoons margarine until mixture resembles coarse crumbs. Set aside.
  • 2 Heat oven to 375°F. Grease 10-inch springform pan or 9-inch square pan. Sprinkle with bread crumbs. In large bowl, combine 2 cups flour, 1 cup sugar, baking powder, baking soda, salt and 1/2 teaspoon cinnamon; mix well. Stir in blueberries.
  • 3 Beat eggs in medium bowl. Stir in orange liqueur, 1/4 cup margarine, sour cream and orange peel. Add to blueberry mixture; stir just until dry ingredients are moistened. Spoon batter into greased pan. Sprinkle with topping.
  • 4 Bake at 375°F. for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove sides of pan. Serve warm or cool.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    320
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    370mg
    370%;
    % Daily Value*:
    Exchanges:
    1 1/2 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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