The rest of the story:  When we were kids, my sister worked in a bakery with a counter and stools where folks could have coffee and eat their freshly baked muffins.  It was a family owned place and their blueberry muffins were awesome.  My sister came home one day all smiles because she knew their secret.  They bought packaged muffin mix and simply added fresh blueberries then after putting the batter into the muffin pan; they topped each with sugar and baked them.  That was a long time ago and it came to me as I considered what to make for a light dessert or breakfast for tomorrow.  Blueberry tea cake was born.

You will need:

2 packages Martha White or Jiffy blueberry muffin mix

1 generous cup of blueberries

2 tablespoons of brown sugar

1 tablespoon of Bisquick baking mix

In mixing bowl prepare muffin mix as package directs, adding the fresh or frozen blueberries.  One cup would have been enough but I didn’t measure and just put in one handful after another until I was happy with it.  Lol  Fold the berries gently, and when blended pour batter into a greased 6 by 9 pan.

In a small dish combine the brown sugar and Bisquick until blended and sprinkle on top of the tea cake.  Bake at 425 for approx 22 minutes until lightly browned and toothpick inserted in center comes out clean.

This can easily be made from scratch but then it wouldn’t be “last minute” as the name suggests.  I pick up corn muffin mix and blueberry muffin mix when they’re on sale for pennies and they are handy when I need to have a treat in and out of the oven in about 20 minutes or less for those occasions when you have an unexpected guest in for tea, etc.  I also always have berries in the freezer.  Frozen blueberries are a wonderful candy alternative too.  Lol



  1. Caddo Veil says:

    Oh Martha, you are Brilliant! Thanks for another great idea–which reminds me that I ran across a recipe recently that you may or may not be interested it: Pumpkin Bread Pudding. Let me know if you want it, and I’ll dig through the piles of paperwork–only for you!! Love you lots–sis Caddy


  2. I love both pumpkin and break pudding! Yes, please! If they sell Martha White muffin mix near you, it’s a simple one cup of milk and the 2 packages of muffin mix and the extra berries for what I showed here. Of course you can just bake the muffins as a cake and skip the topping and extra fruit. You could frost/glaze it . . . I think a small piece with some yogurt makes a nice breakfast!


    • I also made a small batch of brownies but instead of the 8 inch square pan, I made ’em in a pie pan so it’ll make a nice presentation on the plate with a wedge of brownie, a scoop of ice cream, a light drizzle of chocolate sauce and some whipped cream. lol You told me to be nice to me, although I don’t recall if that was your exact words. lol Love ya, sis!


  3. […] Last Minute Blueberry Tea Cake […]


  4. […] of you expressed a liking for my blueberry tea cake recipe and this one is just as “last minute” and offers lots of variety in […]


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