Get the Recipe: Blueberry Muffin Cake
This blueberry muffin cake is perfect for a breakfast or brunch cake or with afternoon tea. Make with buttermilk, for great flavour and topped with flaked almonds.
Ingredients
- 1/2 cup unsalted butter, melted and cooled slightly
- 2 cups all-purpose flour, spooned and levelled
- 1 1/4 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup buttermilk, *see the Notes below for DIY buttermilk from milk
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups blueberries, fresh or frozen
- 1/4 cup flaked almonds, for topping
- Icing/Confectioners' sugar, for serving
Instructions
- Tip! If using frozen blueberries, place them into a colander and run cold water over them until the water runs clear. Pat dry with paper towel before using. This will prevent the batter from becoming purple-ish.
- Preheat oven to 350F (regular bake/not fan assisted), with rack in the centre of the oven. Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the melted butter, milk, eggs and vanilla. *The butter may solidify a bit when the cold buttermilk and eggs are added, making a chunky mixture. That's ok! Add the wet ingredients to the dry ingredients all at once, stirring together just until all the dry ingredients are incorporated. Do not overmix. 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 50-60 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.
Notes
Make your own buttermilk: Simply add 1 1/2 teaspoons of lemon juice or white vinegar to regular milk (higher fat works best). Stir and let stand 10 minutes.
Tips!
- 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.
Serving: 1serving, 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
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