Many 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 presentation.
The recipe is the same as the Last Minute Blueberry Tea Cake but rather than two packages of Martha White blueberry muffin mix, I used two of the strawberry muffin variety. Everything else was exactly the same even the handfuls of blueberries.
In serving it, I spooned some strawberry jam (preserves would also work) in a microwave safe dish and melted it, then spooned it over top of a piece of cake, then I used low-fat whipped cream, yes the kind in the can, and added plenty of that. This can be enjoyed just straight from the oven warm or cool, but treating yourself to a fruit drizzle either as much as I did or a smaller amount, and a bit of whipped topping . . . yum. Low sugar varieties of the jam and topping work just fine and since everything used is likely to be on a pantry shelf . . . great for last-minute needs or cravings. It took no time at all to mix – less than 30 minutes from idea to eating – as the mix is just the package and milk and yes if I was not clear enough, I added a couple handfuls of blueberries right from the freezer. Yum.