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    You are in: Home / Recipes / Blueberry Muffin Cake Recipe
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    Blueberry Muffin Cake

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 23, 2010

      Most excellent recipe! I used lemon pudding instead of vanilla because lemon flavoring with blueberries is soooo tasty and it was really delicious - also, I made a fresh lemon and powdered sugar glaze and instead of making this as a pound cake I made 6 large muffins and a loaf cake for the freezer and later enjoyment!

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    • on August 13, 2008

      This cake is so moist and delicious.

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    • on October 27, 2007

      This is delicious! I had a couple of mixes to use up and found this. Now I will have to buy more mixes to make it again. ;)

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    • on January 02, 2007

      This really does taste just like a blueberry muffin!! Delicious!! I didn't have any vanilla yogurt so had to sub sour cream in its place. Thanks for a yummy recipe!

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    • on June 12, 2006

      Really tastey and light. Good for breakfast or snack.

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    • on June 11, 2006

      This was QUITE GOOD! I didn't have yellow cake mix, so made it with a white cake mix. I also sprinkled granulated sugar on top of the mix before baking. My kids loved it & it was extremely moist. Thanks. I will use this again & again.

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    Nutritional Facts for Blueberry Muffin Cake

    Serving Size: 1 (86 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 260.7
     
    Calories from Fat 108
    41%
    Total Fat 12.0 g
    18%
    Saturated Fat 1.9 g
    9%
    Cholesterol 54.2 mg
    18%
    Sodium 326.9 mg
    13%
    Total Carbohydrate 34.7 g
    11%
    Dietary Fiber 0.6 g
    2%
    Sugars 23.0 g
    92%
    Protein 3.8 g
    7%

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