Blueberry Muffin Cake
User Reviews
4.7
63 reviews
Excellent
Blueberry Muffin Cake
Report
This fast and easy cake tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven. It’s fluffy, tender, and moist!
Share:
Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- pinch salt optional and to taste
- 1 large egg
- ½ cup buttermilk
- ⅓ cup sour cream thick, full-fat Greek yogurt may be substituted
- 3 tablespoons canola or vegetable oil
- 1 teaspoon vanilla extract
- 1 ¼ cups frozen blueberries don’t unthaw, add them to the batter frozen; see below about using fresh
- confectioners’ sugar optional for dusting or see glaze suggestions below
Add to Shopping List
Instructions
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
- In a medium bowl, whisk together the first 6 dry ingredients (through optional salt); set aside.
- In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth.
- Gently and briefly fold in the frozen blueberries.
- Bake until done. I hesitate to give a baking range because you must watch your cake, not the clock. Bake until center is slightly domed and set, golden in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 52 minutes total, and at the 45 minute mark, I tented with foil. Baking times will range dramatically based on if baking with fresh or frozen berries; ranging from 30 to 60 minutes depending on the temperature of the berries going into the batter and how much water they release.
- Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving.
- Optionally, dust with confectioners’ sugar or a simple glaze. This lemon glaze, this buttery vanilla glaze, this browned butter glaze, or this vanilla cream cheese glaze are all excellent, quick, and easy options.
Notes
- Blueberries: I used frozen blueberries and added them frozen because frozen berries run and bleed less than if they’re thawed. If using fresh berries, baking time will be significantly (possibly drastically) less because the berries are much warmer and won’t chill down the batter overall, nor will they release anywhere near the water into the batter that frozen berries do.
- Storage: Cake will keep airtight at room temperature for up to 5 days.
Nutrition Information
Show Details
Serving
1
Calories
264kcal
(13%)
Carbohydrates
48g
(16%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Cholesterol
26mg
(9%)
Sodium
161mg
(7%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 264kcal | 13% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 26mg | 9% |
| Sodium | 161mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
63 reviews
Excellent
Other Recipes
You'll Also Love
