Blueberry Muffin Cake

This Blueberry Muffin Cake is the perfect blend of a classic blueberry muffin and a soft, tender cake. It’s bursting with juicy blueberries and spiced with a hint of cinnamon and nutmeg. The cake is easy to prepare and makes a delightful breakfast treat, afternoon snack, or dessert. Enjoy it plain, dusted with confectioners’ sugar, or drizzled with a glaze of your choice.

Ingredients

• Dry Ingredients:
• 1 cup all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• ½ teaspoon ground nutmeg
• Pinch of salt, optional and to taste
• Wet Ingredients:
• 1 large egg
• ½ cup buttermilk
• ⅓ cup sour cream (thick, full-fat Greek yogurt may be substituted)
• 3 tablespoons canola or vegetable oil
• 1 teaspoon vanilla extract
• Blueberries:
• 1 ¼ cups frozen blueberries (do not thaw before adding to the batter)
• Optional Toppings:
• Confectioners’ sugar for dusting or a glaze (lemon, buttery vanilla, browned butter, or vanilla cream cheese)

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with aluminum foil and spray with cooking spray. Set aside.
2. Prepare Dry Ingredients:
   In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and optional salt. Set aside.
3. Prepare Wet Ingredients:
   In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla extract until well combined.
4. Combine Mixtures:
   Add the wet ingredients to the dry ingredients. Mix lightly with a spoon or fold with a spatula until just combined. Lumps in the batter are okay; avoid overmixing as this can lead to a dense cake.
5. Add Blueberries:
   Gently fold in the frozen blueberries, being careful not to overmix.
6. Bake the Cake:
   Pour the batter into the prepared pan and spread it out evenly. Bake until the center is slightly domed and set, and the top is golden in color. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Baking Time:

• Fresh blueberries: 30 to 45 minutes
• Frozen blueberries: 45 to 60 minutes If the top begins to brown too quickly before the center is set, tent the cake with a sheet of aluminum foil.

1. Cool and Serve:
   Place the pan on a wire rack and allow the cake to cool for at least 30 minutes before slicing and serving.
2. Optional Toppings:
   Dust with confectioners’ sugar or drizzle with a glaze of your choice for added sweetness and flavor.

Tips

• Berry Choice: Fresh blueberries can be used instead of frozen. Adjust baking time accordingly.
• Mixing: Overmixing the batter can make the cake dense. Mix just until ingredients are combined.
• Glazing Options: A simple glaze can elevate the cake. Try lemon glaze for a zesty touch, buttery vanilla glaze for a rich flavor, browned butter glaze for a nutty taste, or vanilla cream cheese glaze for a creamy finish.
• Storage: Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

Enjoy this delightful Blueberry Muffin Cake as a versatile treat that’s perfect for any time of the day!