This Fresh Blueberry Muffin Cake is a fruity and moist cake with a luscious, muffin-like texture. It’s studded with juicy, sweet blueberries that pop a flavor explosion in each and every bite!
The thing about this ‘cake’ is that it’s more like a muffin. It’s big, bold and beautiful! But unlike muffins, you don’t have to scrub the muffin pan after. That’s always a bonus, right?
So what makes this a ‘muffin cake’ and not just a cake? It’s pretty simple, I wanted muffins. But, dang, I hate to wash a muffin pan. And, I just didn’t want to stand and scoop muffins into each. little. pan.
Unlike a ‘real’ cake, this muffin cake is more dense and very moist. The batter comes together really quickly, exactly what you need on hectic mornings!
And those blueberries! Oh, the blueberries! the juicy blueberries give every bite a pop of flavor!
Fresh Blueberry Muffin Cake
How to choose the best blueberries. Whether you are hand-picking berries are purchasing at a farmers’ market, here are guidelines for picking and storing fresh produce.
- Look for bright colors. The skins should be taut and shiny. If the skins are dull, wrinkled, and oozing juice, they aren’t good. Avoid soft, watery, or moldy blueberries (obviously).
- Look at the bottom of the basket for bad berries and leaking juice.
- Store blueberries in an air-tight container in the refrigerator and use as quickly as possible.
The method for this Fresh Blueberry Muffin Cake is simple. I place all the dry ingredients in a bowl and stirred to combine. Then I put all the wet ingredients in another bowl and stir to combine. Whisk this mixture until the egg is well beaten and evenly distributed. Add the wet into the dry and lightly stir until just combined. They’ll be lumps and that’s okay. Next, you’ll add your blueberries and fold to combine being careful not to break the berries.
I use fresh or frozen blueberries in my recipes. Lucky for me my mom has blueberry bushes that usually produce tons of blueberries. When they’re not in season, I use frozen. If you’re using frozen, I suggest putting them in the batter frozen, not thawed. Thawed berries tend to bleed more into the cake.
Another note, blueberries will stain your hands. They’ll also stain clothing. Keep that in mind, especially if you have little ones helping. Why is it that all kids wipe their hands down their shirts?
Finally, I’d love for you to try some of my other recipes. This Strawberry Cobbler with buttery biscuit crust is amazing! And, the frosting on these Double Strawberry Cupcakes is out of this world! Lastly, Melt in Your Mouth Strawberry Pound Cake is always a hit!
Fresh Blueberry Muffin Cake
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- 1 cup self-rising flour
- 3/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- pinch salt
- 1 large egg
- 1/2 cup sweet milk I used 2% milk
- 3 tablespoon sour cream or Greek Yogurt
- 3 tablespoon canola oil
- 1 teaspoon vanilla extract
- 1 and 1/2 cup blueberries fresh or frozen
- Preheat oven to 350 degrees Fahreinheit and spray a 8x8 or a 9x9 inch can pan or casserole dish with non-stick spray.
- In a medium size bowl, add flour, sugar, salt, and cinnamon .
- In another small bowl, beat egg then add milk, sour cream, oil and vanilla. Whisk to combine.
- Add wet ingredients into dry ingredients and stir until combined. You'll still have some lumps, this is ok.
- Fold in blueberries.
- Bake 22 to 27 minutes, depending on your oven, watch cake carefully. Cake is done with a wooden pick inserted in center comes out clean.
- Remove from oven and allow to cool 5 to 10 minutes before inverting onto a wire rack. Serve warm or room temperature.
- Cake is good served warm with butter. You can also dust with confectioners sugar or drizzle with a glaze of 1 cup confectioners and 3 tablespoon milk (combine and stir until smooth)