Blueberry Muffin Cake

Looking for recipes on Pinterest is dangerous. Very dangerous. You’ll start off wanting to make one thing but will end up making something else entirely! 

For example – I started off wanting to make ‘healthy’ baby-friendly blueberry muffins. So I searched for it on Pinterest. What did I see? An absolutely drool worthy recipe for a Blueberry Muffin Cake posted by thecountrycook.net. This promised to be a much more delicious way of using up blueberries and I felt that a teeny tiny bit of cake wouldn’t harm the baby – I was sold!

  
Isn’t it gorgeous? I made only two changes to the original recipe. I amped up the lemon flavour and I used frozen blueberries as that was all I had. If you have fresh blueberries even better!

Make it. Eat it. You’ll love it.

Ingredients

Cake

  • All purpose flour – 2 and 3/4 cups
  • Baking powder – 2 tsp
  • Baking soda – 1/2 tsp
  • Butter – 1 cup at room temperature*
  • Sugar – 2 cups
  • Eggs – 3 at room temperature
  • Vanilla extract – 2 tsp
  • Freshly squeezed lemon juice – 1 to 1.5 tbsp
  • Buttermilk – 1 and 1/4 cup at room temperature*
  • Zest of one medium sized lemon
  • Frozen blueberries – 200 gm

Glaze

  • Icing sugar – 1 cup
  • Lemon juice – 2 tsp
  • Milk – 2 tbsp

*Notes – I used salted butter. If using unsalted butter add 1/2 tsp of salt to your dry ingredients. I made my own buttermilk by mixing 1 cup homemade thick set yogurt with 1/4 cup of water. The result is a thick, tangy buttermilk which is the magic ingredient in this cake. You can use store bought as well. Just make sure it’s thick and fatty.

Method

Cake

  • Preheat oven to 160 degree Celsius. Grease and flour your 10 inch bundt pan. Be sure to get all the corners and the centre support
  • Using a mixer beat butter and sugar until it turns light in colour and is very fluffy. This takes 5 to 7 minutes
  • Next, add the eggs one at a time beating well after each additon 
  • Add the vanilla extract, lemon juice and zest and beat to combine
  • In a separate bowl, add flour, baking powder and baking soda (add salt if using). Mix it with a whisk to make sure all the dry ingredients are evenly combined
  • Next, add the dry ingredients and the buttermilk alternately to the sugar-butter mixture. Start and end with the flour mixture. DO NOT over mix. After each additon mix only until it is combined
  • Gently fold in half the blueberries into the batter
  • Pour the batter evenly into the prepared bundt pan. Spread the remaining blueberries evenly over the top of the cake and gently press them down into the batter

  

  • Bake in a preheated oven for about 45 minutes
  • If you find that the cake is browning too much but hasn’t cooked fully through then cover the top with foil and continue to bake. This will keep the top from burning
  • My cake took a little over 50 minutes to bake. Rotate the cake once at the 25 minute mark and check for doneness at the 45 minute mark. Adjust baking time as needed
  • The cake is done when the top feels springy and a tester comes out clean
  • Cool the cake in the pan placed on a wire rack. 
  • Don’t attempt to remove the cake from the pan till it is completely cooled. Only then will it come out clean and in one piece

Glaze

  • Take icing sugar in a bowl and add the lemon juice to it. Mix with a spoon or small whisk
  • Add milk one teaspoon at a time, mixing after each additon till you reach a thick pouring consistency 
  • If the glaze becomes too runny add more icing sugar to thicken it
  • Pour the glaze over a completely cooled cake

This cake is very versatile. You can have it for breakfast, lunch and/or dinner. You should definitely try it. It’s sure to become a family favorite 🙂

  

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