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Call Me PMc

Cooking. Creating. Sharing

Fresh Blueberry Muffin Cake

Jun.posted by Paula 7 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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 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!

Blueberry Muffin Cake

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!

Blueberry Muffin Cake

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.

  1. 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).
  2. Look at the bottom of the basket for bad berries and leaking juice.
  3. 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?

Blueberry Muffin Cake

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

Fresh Blueberry Muffin Cake

Moist muffin-like cake is studded with fresh blueberries in this easy-to-prepare breakfast or dessert recipe.
Author: Paula
5 from 16 votes
Print Pin Rate

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings

Ingredients

  • 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

Instructions

  • 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)

Notes

©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Nutrition

Calories: 287kcal | Carbohydrates: 46g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 25mg | Potassium: 94mg | Fiber: 2g | Sugar: 29g | Vitamin A: 144IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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Paula
« BOURBON MARINATED GRILLED CHICKEN KABOBS
Grilled Balsamic Shrimp with Roasted Vegetable Quinoa »

Comments

  1. Lindsey@CultivateNourishing says

    07.01.14 at 5:57 am

    5 stars
    This looks delicious! I just started a new series called Eating Inside the Box it would be awesome if you would share this with us! Please linkup any other recipes to any fruit/veggie category you’d like!

    Enjoy the Harvest!
    Lindsey

    Reply
  2. Michelle @ A Dish of Daily Life says

    06.30.14 at 10:10 am

    Now I feel like baking…this looks so good! I just love blueberries! Thank you so much for sharing this at Foodie Fridays…pinning right now!

    Reply
    • Paula says

      06.30.14 at 1:44 pm

      Thanks Michelle! I always feel like baking, I’m sure my family wishes I’d make something besides cookes, cakes, breads and muffins 😉 Thanks for the party and for sharing!

      Reply
  3. Mallory @ Chocolate with Grace says

    06.25.14 at 6:53 am

    I can’t get enough blueberries right now. And this looks so easy. Such a creative idea!

    Reply
    • Paula says

      06.25.14 at 6:54 am

      Thanks so much, Mallory. Have a great day!

      Reply
  4. Matt Robinson says

    06.24.14 at 7:53 pm

    Love that you made this as a cake, it looks incredible!

    Reply
    • Paula says

      06.24.14 at 8:00 pm

      Thank you Matt, I reallllll-ly hate washing a muffin pan.

      Reply

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profile picHi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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