Blueberry muffin-cake from Fine Cooking Magazine, Aug/Sep 2013 (page 24) by Shelley Wiseman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ham, egg, and cheese melt

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on April 30, 2024

    I made this using cherries instead of blueberries and making 2 smaller cakes (6 and 7”). Perhaps because my fruit was frozen, the thicker cake took about 50 minutes at 350. I tented with foil for the last 15 min. I found the cake quite dense, however I took it to a gathering and all my friends liked it. One (who usually refuses cake) had 2 slices. If I make again I would go with the 9” size instead of 2 smaller cakes. Nice taste and not overly sweet.

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