Is it A Cake Or A Ginormous Muffin! (Blueberry Muffin Cake)
A friend mentioned she was making her daughter’s favorite cake, A Blueberry Muffin Cake for her birthday that day. She asked “I think I found the recipe on 3Jamigos, didn’t I?”
I had to tell her there wasn’t a Blueberry Muffin Cake on my site. I try to tempt her with the Blueberry Boy Bait Cake or Ottolenghi’s Blueberry Lemon Almond Cake on 3jamigos but to no avail, her response was “Too bad, it’s really easy and super tasty, I’ll have to look for it”.
Challenge accepted
Ok, she didn’t challenge me, but my curiosity was peaked so I googled Blueberry Muffin Cake. 1.01 seconds later, an array of recipes popped up on my feed. A quick perusal landed me on a Blueberry Muffin Cake by Fine Cooking. It not only looked yummy but seemed pretty darn easy to make too. I saved the recipe thinking I would try it one of these days. Well, what should appear in my feed that very day? A message from my favorite strawberry purveyors, P and K Farms, “no strawberries yet but we have blueberries this weekend!” No brainer, making Blueberry Muffin Cake after a trip to the Farmer’s Market.
Essentially it is a muffin batter, easily whipped up in one bowl and baked in a springform pan. The recipe starts with melted butter, no creaming butter and sugar together which makes this incredibly easy. The cake is not too sweet, tender with a nice crumb and peppered with blueberries. Perfect for a weekend breakfast or brunch or for an afternoon tea or coffee break.
The cake calls for a generous 2 cups of blueberries. Which makes this cake a very berry delight. I added lemon zest for a bit of zing. Almond extract would also work well as an added dimension of flavor. Things to remember, don’t over mix your batter once you start combining the dry and wet ingredients. You can substitute other fruit like raspberries, strawberries, diced peaches, or nectarines. Really, you could knock this cake out in minutes, its that easy. So what are you waiting for? Go make this cake.
Ingredients
- 4 oz. 1/2 cup unsalted butter, melted and cooled slightly; more for the pan
- 9 oz. 2 cups unbleached all-purpose flour
- 1-1/4 cups granulated sugar
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 cup whole milk
- 2 large eggs
- 1 tsp. pure vanilla extract
- 3/4 lb. 2 cups fresh blueberries
- Confectioners’ sugar for dusting (optional)
Instructions
- Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9-inch round springform pan.
- Sift the flour, sugar, baking powder, and salt into a large bowl. Add lemon zest to dry ingredients, stir to combine. In a small bowl, whisk the butter, milk, eggs, and vanilla. Using a silicone spatula, stir the wet ingredients into the dry ingredients just until incorporated. Gently fold in the berries.
- Scrape the batter into the prepared pan, spreading it evenly. Tap the pan on the counter once or twice to break any air bubbles.
- Bake until golden-brown and a tester inserted in the center of the cake comes out clean, 45 to 55 minutes (if the top gets too brown, tent with aluminum foil).
- Cool on a wire rack for 10 to 15 minutes. Run a paring knife around the edge of the cake and remove the side of the pan.
- Transfer the cake to a serving plate and serve warm or at room temperature with confectioners’ sugar sifted over the top.
5 Replies to “Is it A Cake Or A Ginormous Muffin! (Blueberry Muffin Cake)”
How much lemon zest for the blueberry muffin cake?
I used the zest of half of a small lemon
Ok! I am in. Sunday breakfast?
Lol!
Damn that looks good!