Holiday Blueberry Cake Surprise
10 Christmas Jingles candies, unwrapped
1 stick butter, softened
1/4 cup evaporated milk
1 tsp vanilla
1 cup flour
1/4 tsp salt
1 cup fresh blueberries
1/4 cup powdered sugar
Preheat oven to 350 degrees.
Grease 10 muffin cups. Cream sugar and butter in large mixer bowl.
Add eggs, milk and vanilla.
Stir in flour and salt.
Gently fold in bluberries.
Spoon heaping tablespoon batter into prepared cups; place 1 candy in each cup, pressing down slightly. S
poon heaping tablespoon batter over each candy, covering completely.
BAKE for 20 to 22 minutes or until cakes are golden brown around edges and top is set. Cool in pan on wire rack for 10 minutes. Run knife around edges to loosen; gently invert onto serving plate. Sprinkle with powdered sugar; serve warm.