The fluffy goodness of a blueberry muffin, large enough to share!
I found the original recipe for this blueberry muffin cake over at Fine Cooking. I made a couple of small changes to the recipe and converted the weights so hopefully you’ll all be able to use them whatever measurement system you use. I also added a step if you want to make sure you get a crunchy, genuine muffin top on the cake.
- 115 g / 4 oz / 0.5 cups butter. Plus a little more for greasing your tin
- 250 g / 9 oz / 2 cups plain flour
- 2 tsp baking powder
- 250 g / 9 oz / 1.25 cups caster sugar
- 120 ml / 4 fl. oz / 0.5 cups whole milk
- 2 eggs
- 1 tsp vanilla essence
- Approx. 175g / 5.5 oz / 1.5 cups blueberries. I used frozen, but you can use fresh.
Pre-heat the oven to 180 degrees C (or 160 fan)/ Gas Mark 4/ 350 degrees F. Grease the bottom and sides of a 9 inch/ 22.5 cm springform tin. I’d recommend sitting it on a flat baking tray in case any of the mixture leaks out during baking.
You can make this cake without any help from an electric mixer, or you can use the mixer on a low setting. It’s up to you!
Sift the flour, baking powder and sugar into a large bowl and set to one side.
In another bowl, melt the butter. You can do this in a pan over a low heat or, like me, give it thirty seconds in the microwave and then stir to make sure you get rid of any lumps. Leave it to cool slightly for a few minutes. Add the milk, eggs and vanilla to the butter and beat until smooth.
Add the wet ingredients to the dry ingredients and use a spatula or metal spoon to combine them gently. Make sure you keep scraping the bottom of the bowl so no pockets of flour escape getting mixed in.
To help stop the blueberries all sinking to the bottom of your cake, you can dust them in a little plain flour.
Fold all but a few of the berries into the cake mix and pour it into your tin. Put the last few berries onto the top of the cake batter and press them down. This should mean at least these ones stay near the top of your cake rather than sinking to the bottom!
If you want to get a crunchy, sugary muffin top on your cake, mix together 2 tbsp caster sugar and 1 tbsp brown sugar. Sprinkle the sugar mix over the top of the cake batter.
Bake for 65- 75 minutes. In my oven, the blueberry muffin cake took 75 minutes, but the best thing is to check how the cake is doing after an hour by inserting a skewer, toothpick or knife into the centre. If it comes out with crumbs on, your cake is done. If it comes out with gooey mixture on, you need to bake the cake for a while longer.
Leave the blueberry muffin cake to cool in the tin for about 15 minutes before transferring to a wire rack to finish cooling.
Obviously, like all cakes and muffins, this blueberry muffin cake is best served when freshly baked and still slightly warm. However, if you store it in an airtight container it’ll be tasty for a few days. And you can always heat your slice up a little before tucking in.
Looking for some other muffin and/or blueberry recipes? Try these!
Claire Huston / Art and Soul