Buttermilk Blueberry Muffin Cake
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 12 servings
Perfect for a breakfast or brunch cake or with afternoon tea. Would also be a great summer dessert, served warm with some vanilla ice cream.
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- 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.
Calories: 260kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 185mg | Potassium: 150mg | Fiber: 1g | Sugar: 23g | Vitamin A: 315IU | Vitamin C: 2.4mg | Calcium: 59mg | Iron: 1.3mg