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Recipe

Blueberry-Muffin Cake

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Scott Phillips

Servings: 8

This cake is really muffin batter baked in a cake pan. It’s a perfect summertime breakfast treat, especially when served still warm from the oven.

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)

Nutritional Information

      Calories (kcal) : 400
      Fat Calories (kcal): 130
      Fat (g): 15
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 80
      Sodium (mg): 270
      Carbohydrates (g): 63
      Fiber (g): 2
      Protein (g): 6

Preparation

  • 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. 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. 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, if you like.

Reviews

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Reviews

  • butterscotch | 07/18/2016

    This has okay flavor and texture, but I wouldn't go much further. I think it would be improved if plain yogurt or sour cream were substituted for some of the milk. If you're using Morton's brand kosher salt, the amount of salt specified in the recipe should be reduced by half.This is a good choice when you haven't got much time for active preparation and want something that comes together easily. I used frozen berries, and baking time was an hour and ten minutes.

  • lichfield | 07/18/2016

    I've made this twice now and will do so again. The first time I realized that I neglected to add the vanilla extract. It turned out quite good anyway, but too sweet for my palette. The second time I made it, I reduced the sugar to 1 cup and reduced the milk to a scant 1 cup. This time I remembered the vanilla extract. Both times I added the zest of one lemon to the batter. With the changes, this was excellent. It is a definite keeper. I will certainly make this again.

  • user-588287 | 06/14/2015

    Tastes great! worked well for potluck, stayed moist.

  • wldflw | 06/08/2015

    Love it! I've made this many times and I've taken it with me when I've been an over night guest at someone's house. Guaranteed to get you an invitation to return for another visit!

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