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