This blueberry muffin cake comes with a cinnamon topping and has a citrusy liqueur twist to it.
Blueberry Muffin Cake
- Prep Time 25 min
- Total 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
Instructions
-
Step1In 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.
-
Step2Heat 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.
-
Step3Beat 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.
-
Step4Bake 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
320
Calories
12g
Total Fat
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 45mg
- 15%
- Sodium
- 370mg
- 15%
- Dietary Fiber
- 1g
- 4%
% Daily Value*:
Exchanges:
1 1/2 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 2 1/2 Fat;Tips from the
Pillsbury Kitchens
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