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Blueberry-Muffin Cake

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Serves 8

  • by from Fine Cooking
    Issue 124

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.

  • 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)

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.

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

Photo: Scott Phillips

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.

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.

Tastes great! worked well for potluck, stayed moist.

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!

we love this recipe! thanks.

we love this recipe! thanks.

Delicious. New family favorite. (If we're not having chocolate!) Try it with a dollop of heavy cream whipped with a touch of Limoncello. Nice!

This is the best muffin recipe I have ever used, even when using GF Cup4Cup flour. The basic recipe is fantastic and it works well with all the add-ins and toppings I have tried. My kids like the muffin cakes so much they request them for their birthdays.

It was very yummy and I'd make it again. I have to admit to some changes: my springform pan wasn't useable, so I decided to use a loaf pan (I used 2). I found the baking time was about the same. I started checking for doneness at 40 minutes and found it done at around 50minutes. Instead of blueberries I used diced peaches (left the peel on) and raspberries to total the amount of blueberries called for in the recipe. I also added 1 tsp almond extract. I know I've strayed a fair amount from the recipe, but I thought I'd post a review in case anyone else wanted to sub an ingredient. I've got one loaf freezing in the freezer for future use. As an aside, I also tried the Berry Buttermilk Cake (also Fine Cooking....search the data base) and I preferred this one.

Really good and very easy. I will never make regular muffins again. It was ready at 45 minutes and I did add the powdered sugar, but my husband said it didn't need it.

I made this while out camping in our Travel Trailer. Super easy and cooked up great. Very yummy, this will be a staple. Making it again tonight.

You have to try this! I'm known for my blueberry muffins. This cake is as good and so much easier and faster --I may never make muffins again. The only change I've made is to mix about 2-3 T. of turbinado sugar with 1/2 tsp cinnamon and sprinkle the mixture over the top of the batter before putting the cake in the oven. I omitted the sprinkling of the powdered sugar before serving. This cake got major raves even though they had requested my muffins! BTW--my cake was done in 45 min --just depends on the oven I think.....

Love how simple it is. Though at seems to take at least 75 minutes to bake. I am using a gluten-free flour mix, but that has not affected baking times in other recipes.

My daughter made this cake a couple of weeks ago and everybody loved it!

Simple recipe, looks good on the cake plate and is delicious! Based on another review I added a bit of lemon zest. Served it with vanilla ice cream & my husband loved it. I'm saving my piece to enjoy with my coffee!

Is it me, the Inept Chef, or the recipe? But I had to leave this in the oven at least and extra 15 minutes over the recommended 55 minutes to get it to bake completely! Once finally done, tasted great, though!

I read this recipe and couldn't wait to make it. The cake part is great, but the blueberries all sunk to the bottom. Was I too force full when I tapped the pan to remove air bubbles?

So easy. Have made a couple of times. My only change was to add a tsp of grated lemon zest to the batter & after transferring to serving plate, I added a very small amount of a light glaze made with lemon juice & powdered sugar.

This is delicious & the easiest cake I have ever made. Everyone I have given it to absolutely loves it. I don't sift the sugar. I whisk the eggs, sugar & vanilla & then slowly whisk in the melted butter. Then I whisk in the milk & combine dry & wet ingredients

This is the first time ever that I have reviewed a recipe...ever! I've made this cake twice now to take to work and it has received rave reviews. So easy to make and so delicious. This is one I know I will make many more times this summer.

This is unbelievable. I made it for my kids who were home for the holiday. Not a crumb left. EVERYONE asked for the recipe.

Made this for the forth of July and it didn't see July 5th. Every one wants the recipe!!

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