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Recipe

Blueberry-Muffin Cake

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 (26 reviews)

  • swymmerpam | 07/22/2021

    Love the crunchy top! It’s always a crowd pleaser. Since it’s only crunchy on the top the day I bake it, I often get the ingredients and pan ready the night before then mix wet/dry and bake. Today I made it into muffins. Reduced temp to 325 and cooked for 40 minutes or so (I lost track of how many times I added time) the lower temp gives flat, crunchy tops. When I did it at 350 they were not crunchy like it is as a cake.

  • BwarengaGriggs | 11/07/2019

    Yammy!!
    Try this recipe - Blueberry Mug Cake
    https://greenann.com/recipe/vegan-mug-cake/
    One of my favourite!))

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