why make this recipe
Blueberry Muffin Cake is a delightful treat that combines the classic flavors of blueberry muffins with the moist and fluffy texture of a cake. It’s perfect for breakfast, brunch, or as a sweet snack. This recipe is simple, making it easy for anyone to try their baking skills. The addition of cream cheese adds a rich and creamy layer that elevates the taste, while the fresh blueberries bring a burst of flavor in every bite. It’s a crowd-pleaser that’s sure to impress family and friends.
how to make Blueberry Muffin Cake
Ingredients :
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 cup fresh blueberries
- 4 oz cream cheese, softened
- 1/4 cup sugar (for cream cheese filling)
- 1/2 cup crumble topping (optional)
Directions :
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together flour, sugar, salt, baking powder, and baking soda.
- In another bowl, whisk together melted butter, eggs, and milk.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Gently fold in blueberries.
- Pour half of the batter into the prepared cake pan.
- In a small bowl, mix cream cheese with 1/4 cup sugar until smooth. Spread cream cheese mixture over batter in the pan.
- Top with the remaining batter. If desired, sprinkle crumble topping over the top.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool slightly before serving.
how to serve Blueberry Muffin Cake
Serve the Blueberry Muffin Cake warm or at room temperature. You can slice it into wedges and enjoy it plain or with a sprinkle of powdered sugar on top. It pairs nicely with a cup of coffee or tea. For an extra touch, you can add a dollop of whipped cream or a scoop of vanilla ice cream.
how to store Blueberry Muffin Cake
To store the Blueberry Muffin Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. It will stay good for about three months. Thaw it in the refrigerator before serving.
tips to make Blueberry Muffin Cake
- Make sure the blueberries are fresh. If using frozen blueberries, do not thaw them to prevent the batter from turning purple.
- For a sweeter taste, add a bit more sugar to the batter or cream cheese filling.
- To make it even fluffier, let the batter sit for about 10 minutes before baking.
- If you want a crunchy topping, mix together some flour, sugar, and butter for the crumble topping before sprinkling it on top.
variation
You can try using different fruits like raspberries, strawberries, or even peaches instead of blueberries. You can also add nuts like walnuts or pecans for a bit of crunch. For a bit of spice, consider adding cinnamon or nutmeg to the batter.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just keep them frozen and add them directly to the batter without thawing.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day ahead and store it. Just allow it to cool completely before storing.
3. How do I know when the cake is done baking?
You can check if the cake is done by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready.
Blueberry Muffin Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together flour, sugar, salt, baking powder, and baking soda.
- In another bowl, whisk together melted butter, eggs, and milk.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Gently fold in blueberries.
- Pour half of the batter into the prepared cake pan.
- In a small bowl, mix cream cheese with 1/4 cup sugar until smooth. Spread cream cheese mixture over batter in the pan.
- Top with the remaining batter. If desired, sprinkle crumble topping over the top.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool slightly before serving.