Blueberry Muffin Cake
65 mins (prep 15, cooking 50)
10 ingredients
1 servings
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!

Categories:  fruit , cakes , number-of-servings , <-4-hours , blueberries , time-to-make , berries , dessert ,
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Serving Size (941.96 g)
Servings 1
Amount per Serving
Calories 2760.89 Calories from Fat 343.71
% Daily Value *
Total Fat 38.19g 58.75%
Saturated Fat 20.9g 104.51%
Trans Fat 0.97g %
Cholesterol 90.55mg 30.18%
Sodium 2086.92mg 86.96%
Total Carbohydrate 595.41g 198.47%
Dietary Fiber 27.84 g 111.36%
Sugars 414.41 g %
Protein 40.01g 80.01%
Vitamin A 1176.56IU% Vitamin C 0.15mg%
Calcium 1283.02mg% Iron 10.88mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped pecans, large eggs, cold butter, frozen blueberries