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blueberry muffin cake

March 16th, 2012 · 9 Comments

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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!

blueberry muffin cake

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 70 minutes

Yield: 1 8x8 pan, enough to serve 8-10 people

From: Alexandra Cooks

It's like blueberry muffins, but in a cake, and oh so delicious.

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
2 tsp. lemon zest
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
1.5 - 2 cups blueberries, fresh or frozen and unthawed (my brother 2 cups was too many blueberries... I say that's impossible)
1/2 - 3/4 cup buttermilk (I used 1/2 cup and my batter was so thick I had to to use greased wax paper to spread it in the pan... I'd use 3/4 cup next time!)
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

Instructions

  1. Preheat the oven to 350ºF. Grease an 8x8-inch baking dish.
  2. 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.
  3. Meanwhile, toss the blueberries with ¼ cup of flour. In a separate bowl, whisk together the remaining flour, baking powder and salt.
  4. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  5. 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.
  6. Serve with a slab of salted butter. Yum!
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Tags: breads · dessert · easy · fruit

9 responses so far ↓

  • 1 natalie (the sweets life) // Mar 19, 2012 at 8:59 am

    …and bookmarked! :)

  • 2 Elizabeth // Mar 19, 2012 at 9:40 am

    This looks absolutely delicious! I absolutely love blueberry muffins.

  • 3 Nicole@HeatOvenTo350 // Mar 19, 2012 at 12:30 pm

    Ooh, this looks amazing. I wish I had checked my reader before the weekend so I could have made these for breakfast on Saturday. I’m a big blueberry fan. Just a little jealous of all your blueberry bushes, too.

  • 4 Deena@StayatHomeFOODIE // Mar 21, 2012 at 8:24 am

    only 1 stick of butter? it’s practically health food! (wink)

  • 5 jodi312 // Mar 22, 2012 at 1:26 pm

    can you use regular milk instead of buttermilk?

  • 6 Paula // Mar 22, 2012 at 2:09 pm

    Jodi – I wouldn’t know. :( I have only ever made it with buttermilk. If you want a handy substitution for buttermilk, add 1 tablespoon of lemon juice to 1 cup of milk and let sit for five minutes. It’ll curdle, giving it a similar texture and taste as buttermilk!

  • 7 Nat // May 5, 2012 at 10:47 pm

    Nice recipe :) I love blueberry muffins… Such a great snack.
    Here’s another recipe you might like.
    http://www.wascene.com/food-drink/recipes/blueberry-muffin-recipe/
    Thanks for sharing.
    Nat

  • 8 Sarah // Jul 19, 2012 at 9:41 am

    Such a great recipe! For me, it worked just find with regular milk but I would bet it’s probably better with buttermilk. Thanks for sharing!

  • 9 Micah Reillym // Jul 11, 2014 at 12:07 pm

    I made this as is but made them into muffins instead (don’t forget to spray liners with cooking spray!) and they came out great! Made 18 medium sized muffs. Devoured in just a few hours!

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