Wow, it has been awhile!  I feel like I am visiting an old friend.  I have taken the past couple of weeks to spend time with family and friends, organize and clean my house and just get caught up on some things that summer seems to have breezed right by for me.  Thank you for your patience!

What better way to jump back in than with this welcoming, comforting Blueberry Muffin Cake?  If you are like me, for the past few weeks you have been enjoying the plethora of summer produce that we have this time of year thanks to farmers’ markets.  I purchased a few pints of blueberries for $1 each (!!!) and was looking for something to do with the last pint.  I already have my favorite blueberry muffin recipe from my mother-in-law, but I liked the twist that this Blueberry Muffin Cake from Fine Cooking offered.

Blueberry Muffin Cake {satisfymysweettooth.com}

I adapted the recipe for this Blueberry Muffin Cake a bit by coating my blueberries in some cornstarch before mixing them into the batter.  I find that adding this simple step, helps the blueberries to stay suspended in the batter so that you don’t end up with a cake with all of the blueberries sunken to the bottom.  I think this cake is so pretty especially dusted with a bit of powdered sugar to finish it off.

Blueberry Muffin Cake {satisfymysweettooth.com}

My husband commented on the wonderful crust that this Blueberry Muffin Cake had which you don’t get with individual blueberry muffins.  If you are looking for a quick and easy, yet scrumptious breakfast treat, Blueberry Muffin Cake will be one of your new favorites.

Blueberry Muffin Cake {satisfymysweettooth.com}

Blueberry Muffin Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 12 servings

1 piece (1/12 of cake)

A tender muffin batter studded with blueberries that is sure to be a crowd-pleasing breakfast treat

Ingredients

  • 2 cups flour
  • 1 1/4 cups sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup skim milk
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup (8 Tbsp) unsalted butter, melted
  • 1 pint fresh blueberries
  • 2 tsp cornstarch
  • powdered sugar for dusting

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan.
  2. In a large bowl, stir together, flour, sugar, baking powder and salt.
  3. Add milk, eggs, vanilla and melted butter and mix well to combine.
  4. Toss blueberries with cornstarch in a separate small bowl.
  5. Add blueberries to batter and gently fold in to mix.
  6. Pour batter into prepared pan and bake until a toothpick inserted into the center of the cake comes out clean about 45-55 minutes.
  7. Cool completely then dust with powdered sugar.
  8. Recipe adapted from Fine Cooking

Notes

Per piece: Calories: 245 Fat: 9g Carbohydrates: 39g

IMG_1864 Blueberry Muffin Cake {satisfymysweettooth.com}

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7 Comments ( Reply )

  1. Luv What You Do
    Aug 31, 2013 @ 9:05 am

    Wow, that looks fantastic!!!

    Reply

  2. Laura (Tutti Dolci)
    Aug 31, 2013 @ 1:05 pm

    I love blueberries, your cake looks so good!

    Reply

  3. Cassie | Bake Your Day
    Aug 31, 2013 @ 1:43 pm

    Beautiful cake, Mercedes! I would love to enjoy a slice of this on a fall morning with a cup of coffee!

    Reply

  4. Liz
    Sep 01, 2013 @ 1:59 pm

    Looks delicious Mercedes….nice to see you back! 🙂

    Reply

  5. Alyssa
    Sep 03, 2013 @ 7:55 am

    Any variation of blueberries/muffins/cake is my favorite thing in the world. This looks so yummy!

    Reply

  6. Averie @ Averie Cooks
    Sep 03, 2013 @ 11:17 pm

    Love this! I make a blueberry muffin cake, too. I love cakes rather than muffins b/c they’re faster to make. Slap it all in one big pan! Yours is so pretty!

    Reply

  7. Robyn Stone | Add a Pinch
    Sep 04, 2013 @ 11:36 am

    This is so pretty and looks delicious!!! Yum!

    Reply

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