Enjoy this delicious Blueberry Muffin Cake, that tastes just like a blueberry muffin, without all the work!
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! Ok … a cake isn’t quite as portable as a muffin, but it will look beautiful on a brunch table or for a great summer dessert served warm with a bit of vanilla ice cream.
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.
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
For a thicker cake, you can also use an 9-inch springform pan. You’ll need to increase the baking time to account for the thicker cake. And of course, a cast-iron skillet would work as well, for a rustic cake that you can enjoy right from the pan. Mine is baked in a 10-inch springform, because I don’t have a 9-inch and I didn’t want to gamble on my 8-inch.
Love Blueberries? Here’s some more things to bake with blueberries, from the Season & Suppers archives!Fresh Blueberry Yeast Bread, Skillet Peach and Blueberry Cake or try my Blueberry Cornmeal Skillet Cake.
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 whole milk
- 2 large eggs
- 1 tsp. vanilla
- 2 cups fresh blueberries or frozen
- Icing/Confectioners' sugar for dusting
With rack in the centre of the oven, preheat oven to 350° F. . Grease a 9 or 10-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 incorporated. Fold in the blueberries. Scrape the batter into the prepared pan, spreading it evenly to level.
Bake in preheated oven until golden-brown and a tester inserted in the centre of the cake comes out clean, about 45-55 minutes for a 10-inch springform or 55-65 minutes for a 9-inch pan. Check towards the end of baking. If the top gets too brown, cover loosely with a sheet of aluminum foil for the last part of baking.
Cool on a wire rack for 10 to 15 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.