Blueberry Muffin Cake

Blueberry Muffin Cake Recipe

A Blueberry Muffin Cake is a perfect hybrid between a muffin and a cake, offering a light, fluffy texture with bursts of sweet blueberries in every bite. It’s an easy-to-make, moist, and flavorful dessert that’s ideal for breakfast, brunch, or a sweet treat any time of day.

Ingredients:

• For the Cake:
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream (or plain yogurt for a lighter version)
  • 1 ½ cups fresh blueberries (or frozen, but don’t thaw)
• For the Topping:
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon butter, melted

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. Homemade Samoas Girl Scout Cookies

2. Prepare the Dry Ingredients:

   • In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar:

   • In a large bowl, beat the softened butter and sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 3-5 minutes. This helps to create a tender texture for the cake.

4. Add the Eggs and Vanilla:

   • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Alternate Adding Dry Ingredients and Sour Cream:

   • Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined — be careful not to overmix.

6. Fold in the Blueberries:

   • Gently fold in the blueberries using a spatula. Be careful to not over-mix to prevent the berries from breaking up.

7. Transfer to the Pan:

   • Pour the batter into the prepared cake pan and smooth the top.

8. Prepare the Topping:

   • In a small bowl, mix together the sugar and cinnamon. Drizzle the melted butter over the top of the cake batter, then sprinkle the sugar-cinnamon mixture evenly over the cake.

9. Bake the Cake:

   • Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. The cake should be golden brown on top.

10. Cool and Serve:

    • Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.Potsticker Soup with Mushrooms Bok Choy

Tips and Tricks for the Best Blueberry Muffin Cake:

• Fresh vs. Frozen Blueberries: Fresh blueberries are ideal, but if you use frozen blueberries, don’t thaw them before adding them to the batter. This helps prevent the cake from turning purple.

• Moisture: Sour cream or plain yogurt adds moisture to the cake, making it rich and tender. If you’re out of sour cream, Greek yogurt is a great substitute.

• Extra Fluffiness: For an even lighter texture, you can sift the dry ingredients together before mixing them into the wet ingredients.

• Topping Variations: For an extra crunchy topping, you can add chopped nuts like pecans or almonds to the cinnamon-sugar mixture. Butter Biscuits

• Serving Suggestions: Serve this cake with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat. It pairs wonderfully with a hot cup of coffee or tea.

Why You’ll Love This Blueberry Muffin Cake:

• Perfect Combination of Cake and Muffin: A fluffy, tender cake with the same flavors you love in a blueberry muffin.

• Versatile: Ideal for breakfast, brunch, dessert, or a snack throughout the day.

• Quick and Easy: With only a few simple ingredients, you can have this delicious cake ready in under an hour.Garlic Butter Steak with Cheesy Herb Pasta

Frequently Asked Questions (FAQs):

Q: Can I make this recipe with other berries?
Yes, you can substitute blueberries with raspberries, blackberries, or a mixed berry combination. Just be sure to adjust the baking time if needed, as different berries may release more moisture.

Q: Can I freeze this cake?
Yes! This blueberry muffin cake freezes well. Wrap it tightly in plastic wrap or aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Q: Can I use almond flour or gluten-free flour?
Yes, you can use a gluten-free flour blend in place of all-purpose flour, but make sure to follow the brand’s instructions for substituting flour. For almond flour, the texture will be different, but it’s a great low-carb alternative. Billion Dollar Buttery Biscuits