Description
This Blueberry Muffin Cake is a simple, fluffy dessert that combines the best parts of a muffin and a cake. Loaded with fresh, juicy blueberries, it’s perfect for breakfast, brunch, or as a sweet snack. With a light, moist texture and a subtle sweetness, it’s easy to make and even easier to enjoy.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups fresh blueberries (or frozen)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup brown sugar (for topping, optional)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a round cake pan (8-inch) or line with parchment paper. - Prepare the Batter:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. - Fold in the Blueberries:
Gently fold in the blueberries until evenly distributed. Be careful not to overmix, as this can cause the berries to burst. - Bake:
Pour the batter into the prepared pan and spread it out evenly. Sprinkle the brown sugar on top for an added touch of sweetness and crunch (optional). Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. - Cool and Serve:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter. Tossing them in a bit of flour will help prevent them from sinking to the bottom.
- Vegan Option: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of regular eggs and substitute plant-based milk (like almond or oat milk) for the dairy milk.
- Topping Variations: You can also sprinkle a bit of cinnamon sugar or a streusel topping before baking for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 240
- Sugar: 18g
- Sodium: 150mg
- Carbohydrates: 32g
- Protein: 3g
- Cholesterol: 50mg