Cake of the Week: Blueberry and Pecan Muffin Cake

Cake of the Week

Blueberry and Pecan Muffin Cake

This recipe is from the muffin chapter of the book Delia's Cakes, and it couldn't be any easier to make. As always with Muffin Recipes, Delia recommends having everything weighed out first, then quickly mixed together before popping in the oven to bake.

If you want to make this recipe in a square rather than a round, want to use frozen blueberries or freeze it after you've made it look a tthe bottom of the recipe to see these questions which Lindsey has answered.

SEE THE RECIPE FOR BLUEBERRY AND PECAN MUFFIN CAKE HERE