Mouth Watering Blueberry Muffin Cake Recipes

MELT-IN-YOUR-MOUTH BLUEBERRY MUFFINS

Melt-In-Your-Mouth Blueberry Muffins image

We experimented with making a sugarless, naturally sweetened muffin and found the perfect comfort food! Sweetened with orange juice concentrate and blueberries, it's a delightful blend of fruitiness.

Provided by MessiaenTheKitchen

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 33m

Yield 12

Number Of Ingredients 12

Ingredients

1 ¾ cups all-purpose flour
¾ cup rolled oats
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
⅔ cup vegetable oil
½ cup orange juice concentrate, thawed
¼ cup water
1 egg, beaten
¼ teaspoon vanilla extract
1 cup frozen blueberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Mix flour, rolled oats, baking powder, baking soda, salt, and nutmeg together in a large bowl. Combine vegetable oil, orange juice concentrate, water, egg, and vanilla extract in a separate bowl.
Stir oil mixture into flour mixture; mix until batter is smooth. Fold in blueberries; stir until combined. Spoon batter into prepared muffin cups.
Bake in the preheated oven until golden and cooked through, about 17 minutes. Cool in the pans for about 1 minute before removing.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 23.6 g, Cholesterol 15.5 mg, Fat 13.2 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 197.1 mg, Sugar 5.7 g

BLUEBERRY MUFFIN CAKE

Blueberry Muffin Cake image

A delicious breakfast coffee cake that tastes like your favorite blueberry muffins.

Provided by My Hot Southern Mess

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 14

Ingredients

cooking spray
1 cup blueberries
1 ½ cups all-purpose flour, divided
½ cup white sugar
¼ cup vegetable oil
½ cup milk
1 egg
1 teaspoon vanilla extract
3 teaspoons baking powder
½ teaspoon salt
½ cup brown sugar
⅓ cup all-purpose flour
2 teaspoons cinnamon
¼ cup butter

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.
Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg, and vanilla extract. Mix remaining 1 cup flour, baking powder, and salt in a small bowl. Add flour mixture to sugar mixture; mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan.
Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.

Nutrition Facts : Calories 292.7 calories, Carbohydrate 42.4 g, Cholesterol 35.3 mg, Fat 12.3 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 344.4 mg, Sugar 21.3 g

MOUTH WATERING BLUEBERRY MUFFIN CAKE

Mouth Watering Blueberry Muffin Cake image

Make and share this Mouth Watering Blueberry Muffin Cake recipe from Food.com.

Provided by Courtly

Categories Breakfast

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup low-fat vanilla yogurt
1/2 cup vegetable oil
1/4 cup water
1 teaspoon ground cinnamon
4 large eggs
1 cup fresh blueberries, rinsed and drained
2 teaspoons confectioners' sugar

Steps:

Preheat oven to 350. Lightly grease a 10 inch tube pan with solid vegetable shortening, then dust with flour. Shake out excess flour.
Measure out 2 T. of cake mix and reserve it. Place remaining cake mix, pudding mix, yogurt, oil, water, cinnamon, and eggs in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. Batter should look thick and well blended.
Toss the blueberries with reserved cake mix.
Pour two-thirds of batter into prepared pan. Scatter blueberries over batter. Spread remaining batter over the blueberries so that it covers the fruit. Place pan in oven.
Bake cake until it is golden brown and starts to pull away from sides of pan, 45-50 minutes. Remove pan from oven and place pan on wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert it onto a rack to cool completely, 30 minutes.
Place cake on platter. Dust with confectioners' sugar and serve.

Nutrition Facts : Calories 260.7, Fat 12.1, SaturatedFat 2, Cholesterol 54.3, Sodium 327, Carbohydrate 34.8, Fiber 0.7, Sugar 23, Protein 3.8

MELT IN YOUR MOUTH BLUEBERRY CAKE

Melt In Your Mouth Blueberry Cake image

This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.

Provided by IRENED

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

Ingredients

½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2 egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
Bake for 50 minutes, or until cake tests done.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g

BLUEBERRY MUFFIN CAKE

Blueberry Muffin Cake image

This is a wonderful buttery-tasting cake with a muffin-like texture and also great using fresh or frozen cranberries also, haven't tried it as yet but you might want to try this using fresh chopped firm strawberries in place of blueberries, you can use 1 teaspoon almond extract in place of vanilla... my family loves this cake!

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h5m

Yield 1 9x9 cake

Number Of Ingredients 12

Ingredients

2/3 cup white sugar
1/2 cup chopped pecans
2 tablespoons butter, melted
1 1/2 teaspoons cinnamon (can use more)
1 cup buttermilk
2 large eggs
2 teaspoons vanilla
2 cups flour
1 cup white sugar
1 tablespoon baking powder
1/2 cup cold butter, and cut into pea-size pieces (no subs!)
1 1/2 cups frozen blueberries (or fresh)

Steps:

Set the oven to 350 degrees.
Grease a 9 x 9-inch baking pan, and dust with flour.
For the topping, stir all ingredients together in a small bowl; set aside.
For the cake, whisk the buttermilk, eggs and vanilla in a small bowl to blend.
In a large bowl, stir together the flour, sugar and baking powder to blend.
Using your fingertips, rub the cold butter into the dry flour mixture, until the mixture resembles coarse meal.
Add in the buttermilk/egg mixture; stir JUST until blended (don't over mix!) stir in the blueberries.
Transfer the batter to prepared baking pan.
Sprinkle the reserved topping mix over the batter.
Bake for approximately 50 minutes to 1 hour.
Remove from oven, and cool the cake in pan on a wire rack.

Nutrition Facts : Calories 4155.6, Fat 168.9, SaturatedFat 81.2, Cholesterol 686.9, Sodium 2514.6, Carbohydrate 627.5, Fiber 21.7, Sugar 416.9, Protein 54.2

BLUEBERRY MUG MUFFIN RECIPE BY TASTY

Blueberry Mug Muffin Recipe by Tasty image

Here's what you need: all-purpose flour, sugar, baking powder, kosher salt, milk, unsalted butter, vanilla extract, lemon zest, fresh blueberry, sparkling sugar

Provided by Betsy Carter

Categories Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 10

Ingredients

⅓ cup all-purpose flour
2 tablespoons sugar
¼ teaspoon baking powder
¼ teaspoon kosher salt
¼ cup milk
2 tablespoons unsalted butter, melted and cooled
½ teaspoon vanilla extract
1 tablespoon lemon zest
¼ cup fresh blueberry
sparkling sugar, optional

Steps:

In a mug, whisk together flour, sugar, baking powder, and kosher salt.
Add milk, butter, and vanilla. Mix until smooth.
Stir in lemon zest and blueberries.
Microwave for 1½-2 minutes, or until cake appears puffy and cooked through.
Cool 2 minutes. Top with sparkling sugar (optional).
Enjoy!

Nutrition Facts : Calories 501 calories, Carbohydrate 63 grams, Fat 25 grams, Fiber 2 grams, Protein 7 grams, Sugar 25 grams

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