Blueberry Muffincake









Blueberry Muffincake

Preheat oven 375 degrees

Crumb Topping

¼ cup flour

¼ cup white sugar

½ teaspoon cinnamon

3 tablespoons margarine or butter softened


2 tablespoons panko bread crumbs

2 cups flour

1 cup white sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

1-2  cups blueberries frozen or fresh

2 eggs

1/3 orange juice

¼ cup margarine or butter, melted or cooled

8 oz sour cream

1 teaspoon grated orange peel

Spray 2- 9 “ square or 1- 13 x 9 baking pan with non stick spray. Sprinkle surface with Panko crumbs. In small bowl combine crumb topping ingredients with a pastry blender or fork until the mixture resembles coarse crumbs, set aside.


In large bowl combine dry ingredients, blend well. Add blueberries. Beat eggs, orange juice, margarine, sour cream and orange peel. Add to blueberry mixture, stir just until moistened. Pour batter into prepared pan(s) Sprinkle top with crumb mixture.  Bake 35-45 minutes until toothpick comes out clean in the center of the cake.  Serve warm or cold.