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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.


  • 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


  • 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.


Rate or Review

Reviews (25 reviews)

  • BwarengaGriggs | 11/07/2019

    Try this recipe - Blueberry Mug Cake
    One of my favourite!))

  • cheryloberg | 02/10/2019

    Really good for such an easy recipe. Made it today as a test run for later this week when it's my turn to bring something to staff meeting. I'm going to double it and cook in 9x13 pan. I'm thinking it may be good with other fruit too, will be fun to experiment.

  • lichfield | 08/25/2018

    Realized my error. Milk is 1/2 Cup--not scant 1 Cup. I'm still making this one because it's easy and wonderful.

  • 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.

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