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Blueberry Muffin Cake

Blueberry Muffin Cake Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups (225g) fresh blueberries

Method
 

  1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch round cake pan. Whisk flour, sugar, baking powder, and salt in a large bowl.
  2. Add buttermilk, melted butter, egg, and vanilla. Stir with a wooden spoon just until combined, about 25 strokes; the batter will be thick and lumpy.
  3. Fold in the blueberries with a spatula using a few gentle strokes.
  4. Scrape batter into the pan and spread evenly. Sprinkle 1 1/2 to 2 tablespoons granulated sugar over the top.
  5. Bake 30 to 35 minutes, until golden and a toothpick inserted in the center comes out with moist crumbs.
  6. Cool in the pan on a rack for 10 minutes, then turn out, slice, and serve warm.

Notes

For the best rise, make sure your baking powder is fresh and avoid opening the oven door until at least 26 minutes in. If the cake browns too quickly, tent it loosely with foil for the last 5 minutes.