Blueberry Almond Muffin Cake

My Blueberry Almond Muffin Cake is great to serve with a cup of coffee or a tall glass of cold milk. Makes a wonderful breakfast…also makes a great light dessert!

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My kids absolutely love it when I make this Blueberry Almond Muffin Cake on a weekend morning! With a few simple ingredients this muffin cake is SO easy to throw together and it turns out great every time!

This is also a great recipe when you have friends visiting and you want something a little special for breakfast or coffee but don’t want to be in the kitchen forever.

Blueberry and almond are wonderful together! But if you can’t or don’t want to use almond extract in your muffin cake that’s fine. It will still turn out fantastic!

FYI – you can bake this at night if you want to and it will still be incredibly moist in the morning. A nice option to have when it’s so hot out.

My Blueberry Almond Muffin Cake is a great way to start the day!

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Around here we love blueberries, but really you could use any kind of fruit you want to.

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A nice light glaze is always so wonderful!

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The sliced almonds are optional of course. They definitely add a nice touch but if you choose not to add them that’s fine too. No worries!

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Blueberry Almond Muffin Cake

Ingredients:                                                      2015-07-13-5994

2 cups biscuit baking mix, any brand you prefer

2 large eggs

1 (6oz.) container blueberry yogurt, or vanilla yogurt

2-3 tablespoons milk

1 cup fresh blueberries

1/2 teaspoon vanilla

1/2 teaspoon almond extract. optional

Glaze:

1 1/2 cups powdered sugar

1 1/2- 2 tablespoons milk

1/2 teaspoon almond extract, optional

Natural sliced almonds, if desired

Directions:

1. Preheat oven to 350 degrees. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs, yogurt and vanilla and/or almond; stir into dry ingredients just until combined. Do not over stir. Fold in blueberries.

2. Fill greased small bundt pan with muffin mixture. Bake 30-40 minutes or until a toothpick inserted in muffin cakes comes out clean. Cool 10 minutes before removing from pan to a wire rack.

3. Cool muffin cake on wire rack until completely cool. Whisk together glaze ingredients. Feel free to add extra milk until desired consistency is reached. Drizzle muffin cake with glaze. Allow glaze to dry completely. Slice, serve and enjoy!

Makes 12 servings

 

Blueberry Lover’s have you tried my Blueberry-Orange Upside Down Cake yet?

You’ve got to give this one a try too!

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