why make this recipe
Blueberry Muffin Cake is a delightful treat that combines the best qualities of muffins and cake. It’s soft, moist, and filled with juicy blueberries, making it perfect for breakfast, a snack, or dessert. This recipe is simple and quick, allowing you to enjoy homemade goodness without spending hours in the kitchen.
how to make Delicious Blueberry Muffin Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups fresh blueberries (or frozen)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup brown sugar (for topping, optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Slowly add this mixture to the wet ingredients, alternating with milk. Mix until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared cake pan and spread it evenly. If you want a sweet topping, sprinkle the brown sugar over the top.
- Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
how to serve Delicious Blueberry Muffin Cake
Serve the Blueberry Muffin Cake warm or at room temperature. It’s great on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. You can also pair it with a cup of coffee or tea for a delightful afternoon snack.
how to store Delicious Blueberry Muffin Cake
Store any leftover Blueberry Muffin Cake in an airtight container at room temperature for up to three days. For longer storage, place it in the refrigerator for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then placing it in a freezer bag for up to three months. Thaw at room temperature before serving.
tips to make Delicious Blueberry Muffin Cake
- For a burst of flavor, toss the blueberries in a little bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom.
- Make sure your butter is softened to room temperature, as this helps to create a light texture.
- You can sprinkle some lemon zest into the batter for an extra citrusy flavor.
variation
If you want to try something different, you can add nuts, such as chopped walnuts or pecans, for added crunch. You can also swap out blueberries for other fruits like raspberries or chopped strawberries.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure to not thaw them before adding them to the batter to prevent them from bleeding into the cake.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it properly as mentioned above.
What can I use instead of eggs?
You can use applesauce or a flaxseed mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) as an egg substitute to make the cake vegan.
Delicious Blueberry Muffin Cake
A delightful treat that combines the best qualities of muffins and cake, soft and moist with juicy blueberries, perfect for any time of day.
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups fresh blueberries (or frozen)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup brown sugar (for topping, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Slowly add this mixture to the wet ingredients, alternating with milk. Mix until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared cake pan and spread it evenly. If desired, sprinkle the brown sugar over the top.
- Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For extra flavor, toss the blueberries in flour before adding them to the batter. Make sure your butter is softened to room temperature for a light texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg