A blueberry muffin, in cake form! Enjoy this delicious blueberry cake, flavoured with buttermilk and lots of blueberries.
Why fuss with making muffins, when you can just make a simple cake and enjoy all the same great flavours? All you need for this easy cake is two bowls and a spoon. No mixer needed! This cake will look beautiful on a brunch table, as a great summer dessert served warm with a bit of vanilla ice cream or just bake it up on a lazy weekend morning and enjoy it warm from the oven.
This light blueberry cake is super moist and not overly sweet, so it’s completely appropriate as breakfast fare, as well. I just dusted mine with a bit of powdered sugar, but you could also dress it up with an icing sugar and lemon juice glaze. if you wanted.
I urge you to try this cake. It’s delicious, as evidenced by the fact that I’ve been sneaking slivers of it all day long. My Mom used to call this “evening off” the cake. It was a family joke growing up. Since I’ve started doing the same thing, it’s official … I’ve turned in to my Mom :)
Cook’s Notes for Blueberry Muffin Cake
I like to use an 8-inch springform pan, for a thicker cake. You can also use an 9-inch springform pan, if that’s all you have. Your cake will be a bit thinner, so baking time will be less.
Like muffins, you don’t want to over-mix the batter. Mix together the wet and dry ingredients, just until you no longer see any bits of flour in the batter and no longer.
If using frozen blueberries, you will probably notice your batter turning purple-ish as you mix in the moist blueberries. First, it will largely disappear as it bakes, but that said, just mix the blueberries in as little as you need to.
Buttermilk Blueberry Muffin Cake
- 1/2 cup unsalted butter melted and cooled slightly
- 2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 cup buttermilk or milk
- 2 large eggs
- 1 tsp. vanilla
- 2 cups blueberries fresh or frozen
- 1/4 cup flaked almonds for topping
- Icing/Confectioners' sugar for serving
With rack in the centre of the oven, preheat oven to 350° F. . Grease an 8-inch springform pan and line the bottom with a round of parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the butter, milk, eggs and vanilla. Stir the wet ingredients into the dry ingredients, stirring just until all the dry ingredients are incorporated. Gently fold in the blueberries. Scrape the batter into the prepared pan, spreading it even on top. Scatter with flaked almonds.
Bake in preheated 350F oven until golden and a tester inserted in the centre of the cake comes out clean, about 60-70 minutes. *Check towards the end of baking and if the top is getting too brown, cover loosely with a sheet of aluminum foil for the last part of baking.
Cool on a wire rack for 10 minutes. Run a knife around the edge of the cake and remove the side of the pan. Transfer the cake to a serving plate. Serve warm or at room temperature, dusted with icing sugar, if you like.