November 26, 2012
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.
November 21, 2012
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