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–+ servings
Blueberry Muffin Cake slice.

Blueberry Muffin Cake

Patricia Martinescu from Bake Cook Repeat
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Baking, Breakfast, Brunch, Dessert
Cuisine American
Servings 8
Calories 335 kcal

Ingredients
 
 

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup melted butter, browned unsalted
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup blueberries may substitute with frozen
  • 1 Tablespoon corn starch

For the lemon sugar:

  • 1 teaspoon fresh lemon zest
  • 2 Tablespoons sugar

For the topping:

  • 1/4 cup sliced almonds
  • 1/4 cup fresh blueberries

Instructions
 

Preheat and prepare.

  • Preheat the oven to 350°F. Line a 8"x8" square pan or 8" springform pan with parchment paper and grease all sides with butter or oil. Set aside.

Toss the blueberries.

  • In a small bowl, add corn starch and blueberries. Toss to coat together and set aside.
    3/4 cup blueberries, 1 Tablespoon corn starch

Make the lemon sugar topping.

  • In a small bowl, combine sugar and lemon zest. Rub between finger tips to massage the lemon oils into the sugar. Set aside.
    1 teaspoon fresh lemon zest, 2 Tablespoons sugar

Combine the wet ingredients.

  • In a medium bowl, whisk together the sugar, melted butter and eggs until fluffy and light yellow. Add sour cream and vanilla extract. Whisk to combine.
    3/4 cup granulated sugar, 1/2 cup melted butter, browned, 3 large eggs, 2 teaspoons vanilla extract
  • Add sour cream and heavy cream. Whisk to combine.
    1/2 cup heavy cream, 1/2 cup sour cream

Combine the dry ingredients.

  • Whisk in the dry ingredients until no more flour is visible. Gently fold the blueberries into the cake batter.
    Note: If substituting fresh with frozen, do not overmix because the batter will turn blue color.
    2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon sea salt

Bake.

  • Spread batter into prepared baking pan. Sprinkle with blueberries, sliced almonds and lemon sugar. Bake for 40-43 minutes until golden brown on top and a toothpick in inserted to the center and it comes out clean. Do not overbake.
    1/4 cup sliced almonds, 1/4 cup fresh blueberries

Nutrition

Calories: 335kcalCarbohydrates: 50gProtein: 7gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 95mgSodium: 246mgPotassium: 125mgFiber: 2gSugar: 24gVitamin A: 417IUVitamin C: 2mgCalcium: 48mgIron: 2mg

The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.

Nutrition Information Disclaimer
Keyword Baking, Blueberry Muffin, Cake, Easy recipes, Sweets
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