Blueberry Muffin Cake

If you are having a craving for a bakery style blueberry muffin, look no further. This recipe has all the elements of your favorite blueberry muffin but in coffee cake form. It is a crowd pleasing recipe that can be yours in just few a minutes! Ok that is not true. The baking will take about 40 minutes but I promise it comes together in a snap! Plus, you can eat it for breakfast. Cake should always be eaten for breakfast but apparently that is not socially acceptable.

Also, baking tip time! If you find that when you bake any blueberry recipes, the berries all sink to the bottom- fear not! After trying many different methods for this Blueberry Muffin cake, I found the flour coating worked best. Feel free to use frozen or fresh berries in this recipe. Just make sure to take 2 tablespoons of your flour and mix it to coat the bluberries before adding them to the rest of the batter.

Blueberry Muffin Cake

This moist and dense blueberry muffin cake is a cross between a coffee cake and a muffin but just in a square!

Cook TimeCook Time 1 hour hr

Servings 16

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Equipment

• Standmixer or Handmixer
• 8X8 Square Metal Pan
• Parchment Sheets

Ingredients

• ½ cup 8 Tbsp unsalted butter, room temperature
• 1 cup granulated sugar + 1/3 cup sugar for topping
• Zest of 1 lemon
• 1 large egg
• ½ tsp vanilla bean paste or 1 tsp vanilla extract
• 2 cups all-purpose flour (after measuring, set aside 2 tablespoons, you will toss this with the blueberries)
• 2 tsp baking powder
• 1 ¼ tsp kosher salt
• 1/2 cup sour cream
• 1/2 cup full fat yogurt
• 2 cups blueberries

Instructions

• Preheat oven to 350F. Line an 8X8 pan with parchment paper, leaving some overhang to life cake out once baked
• Measure out all ingredients. Combine lemon zest with sugar and use your hands to run the zest into the sugar and express the oils in the peel
• In a small bowl, combine the 2 cups of blueberries with 2 tablespoons of flour and mix until the berries are completely covered in flour. Set aside
• In the bowl of a stand mixer or large bowl with a hand mixer, cream butter, sugar and lemon zest.
• After 3 minutes (this will take longer with a hand mixer) mixture should be light and fluffy. Add in the egg and vanilla bean paste. Mix again
• Add in yogurt and sour cream to the mixture and mix again until combined
• In a small separate bowl, combine all dry ingredients (flour, baking powder, salt) and whisk to combine
• Add all dry ingredients into a larger bowl and mix until a thick batter forms
• By hand, add in the blueberries and mix. The batter will be very thick.
• Spread batter into the parchment-lined pan using an offset spatula
• Sprinkle 1/3 cup sugar on top of the evenly spread batter
• Bake for 40-50 minutes, or until a knife inserted through the center comes out clean
• Remove from oven and let cool for 20 minutes before cutting

Video

https://www.instagram.com/reel/C5eiHVypWpd/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==