First off, I see a new trend. First, there were mufcakes. Now there’s muffin cake. I promise. I’ll make something that doesn’t include “muf” in it at some point.
Secondly, I don’t want you to make this. Nope. No sirree. Because then you’ll buy more blueberries, which will mean fewer for me. The last time I checked, my Costco had PLENTY of frozen organic blueberries in stock. If I go tomorrow, I will buy some before you catch onto this craze. At the worst, I did plant 9 blueberry plants a couple of years ago. Come June, there is no stopping the blueberry madness in my house!
Third, if you do make this, you’ll want to hide it from yourself. Probably in a high place behind a heavy box. It’s delicious, but with a stick of butter in the ingredients list, it really can’t be considered a health food (although, I think that with two cups of blueberries, I could be convinced otherwise).
Eat this warm out of the oven or reheat it a bit. Either way, slather some salted butter along the middle or the sides (not the top! don’t ruin the perfectly crunchy top!). And enjoy!
From: Alexandra Cooks
It's like blueberry muffins, but in a cake, and oh so delicious.
- Preheat the oven to 350ºF. Grease an 8x8-inch baking dish.
- Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined.
- Meanwhile, toss the blueberries with ¼ cup of flour. In a separate bowl, whisk together the remaining flour, baking powder and salt.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
- Spread batter into the prepared baking dish. Sprinkle the batter with remaining tablespoon of sugar. Bake for 50 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a few more minutes. Let cool at least 15 minutes before serving.
- Serve with a slab of salted butter. Yum!