One of the bf’s favorite baked items is a blueberry muffin. He told me to make them at least once this summer and I finally got around to it a few weeks ago.
I was feeling nice one day and decided to make a batch for him. About 20 minutes later the oven was preheated, the batter was made, but I couldn’t find a muffin pan!
The next best option was to make this in the 9×9 pan and go the crumb cake route. While this muffin cake is not as dense as a crumb cake it still pairs well with coffee for a sweet breakfast option.
I don’t think the cake lasted longer than 24 hours…it was a big hit. I will be making this recipe multiple times in the near future, both cake and muffin style!
Blueberry Muffin Cake
Recipe adapted from The Curvy Carrot
Ingredients:
- 4 tbsp (1/2 stick) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 3/4 tsp vanilla extract
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/2 cup plain (or vanilla) greek yogurt – you could also sub sour cream
- 1 generous cup blueberries
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 tsp cinnamon
- 2 tbsp cold butter, diced
Directions:
- Preheat the oven to 350 degrees F and grease an 8×8 or 9×9 pan.
- In a small bowl whisk together the 1 cup flour, baking powder, baking soda and salt. Set aside.
- In the bowl of your stand mixer, using the paddle attachment on medium high speed, cream the 4 tbsp softened butter, 1/2 cup sugar and vanilla until very light and creamy – about 5 minutes. Scrape down the bowl occasionally while mixing.
- Add the egg and mix for an additional few minutes. Scrape down the bowl. Mix in half of the yogurt.
- On medium low speed add 1/2 the dry ingredients and mix for about 30 seconds. Mix in the remaining yogurt, then finished with the final half of the dry ingredients and mix until almost fully incorporated – 1 to 2 minutes.
- Fold in the blueberries (reserve a few for the top) and spread the batter into the prepared pan.
- In a separate smaller bowl, using your hands, combine the flour, sugar, cinnamon and butter until crumbles appear. Sprinkle the crumb mixture over the batter, and then toss a few more blueberries over the crumbles.
- Bake for 25-30 minutes, or until golden brown and an inserted toothpick comes out clean. Let the cake cool for 10-15 minutes then slice and serve.
You can also use this same recipe to make muffins! Instead of a 9×9 pan pour batter into muffin tins and bake for 18-23 minutes, or until golden brown.
About bigfatbaker
Great idea! This way I can have cake for breakfast
Love this idea! Totally trying this.
Great idea of making it a one layer cake instead of muffins. They look mighty tasty too.
An excellent option! I made a blueberry muffin bread this weekend myself.
Blueberry muffin….in cake form? You, m’lady, are a GENIUS.
Yum!!! I made a blueberry breakfast cake last week too – so good!
Great idea!! I love blueberry muffins and having them as a cake? Yes please!!
that looks wonderful! i love the fresh blueberries!
I would be all over that! I love muffins just not making muffins. Sometimes filling those little tins are just too much work in the morning
I’m always looking for new blueberry recipes, and this one looks terrific!
Mmm. Have I ever mentioned how much I love blueberries?! Yum!