Description
Blueberry muffin cake brings Mediterranean sunshine to classic breakfast treats, merging rustic charm with sweet berry indulgence. Home bakers discover comfort and joy in each perfectly crumbly slice packed with juicy blueberries and delicate vanilla notes.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 1 1/2 cups (225 g) fresh blueberries
- 2 large eggs
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (120 ml) milk
Sugar and Sweeteners:
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) brown sugar (for topping, optional)
Leavening and Seasoning:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment by heating to 350F (175C). Coat an 8-inch round cake pan with grease and flour, or line with parchment paper for easy release.
- Create a dry ingredient foundation by whisking flour, baking powder, baking soda, and salt in a medium mixing bowl. Set aside for later incorporation.
- In a separate large bowl, transform butter and sugar into a light, airy mixture through vigorous creaming. Integrate eggs individually, ensuring thorough blending after each addition. Incorporate vanilla extract for enhanced flavor complexity.
- Merge dry and wet components methodically by gradually introducing flour mixture and milk, alternating between the two. Blend until ingredients are just harmonized, avoiding excessive mixing.
- Carefully fold blueberries into the batter, distributing them gently to prevent berry rupture. Aim for even dispersion throughout the mixture.
- Transfer batter into prepared pan, spreading evenly. Optional: Sprinkle brown sugar across the surface for a caramelized texture and enhanced sweetness.
- Position pan in preheated oven and bake for 30-35 minutes. Confirm doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter.
- Allow cake to rest in pan for 10 minutes, then transition to a wire rack for complete cooling. Slice and serve when temperature stabilizes.
Notes
- Softly mix blueberries to prevent color bleeding, keeping the cake’s beautiful white batter intact.
- Use fresh or frozen blueberries, ensuring they’re coated lightly in flour to prevent sinking during baking.
- For gluten-free version, swap all-purpose flour with almond or gluten-free blend, maintaining same measurement proportions.
- Create dairy-free alternative by replacing butter with coconut oil and milk with almond or oat milk for dietary flexibility.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg