Blueberry Muffin Cake
User Reviews
4.7
Blueberry Muffin Cake
Description
The Blueberry Muffin Cake recipe features a batter enriched with buttermilk, sour cream, and oil, achieving a soft and tender crumb. The batter is lightly mixed to preserve lumps, which ensures the cake remains moist and tender rather than dense. Cinnamon and nutmeg add warmth and depth to the flavor, complementing the sweetness of the blueberries. The blueberries are folded in while frozen to minimize juice leakage, which helps keep the cake's texture intact.
During baking, the cake develops a golden-brown top with a slight dome, indicating doneness. Careful monitoring prevents over-browning by tenting the cake with foil if necessary. The finished cake offers a balance of sweet berry bursts and gentle spice notes in a cakey yet fluffy texture. It can be dusted with confectioners' sugar or topped with a glaze for added sweetness.
Blueberry Muffin Cake works well as a casual breakfast or an afternoon treat paired with coffee or tea. Its sturdy shape makes it convenient for slicing and sharing. The cake remains fresh stored airtight at room temperature for up to five days, maintaining its moistness without refrigeration.
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 egg large
- ½ cup buttermilk
- ⅓ cup sour cream thick, full-fat Greek yogurt may be substituted
- 3 tablespoons canola oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 ¼ cups blueberries don’t unthaw, add them to the batter frozen; see below about using fresh, frozen
- confectioners’ sugar optional for dusting or see glaze suggestions below
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
- Frozen blueberries reduce color bleeding into the batter and limit moisture release, helping preserve the cake's texture.
- If using fresh blueberries, reduce baking time since they won't chill the batter or add excess moisture.
- Store the cake in an airtight container at room temperature for up to five days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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