Blueberry Muffin Cake, an easy blueberry-laced confection with a crunchy streusel topping, is delicious served for brunch or dessert!
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I can feel it in the air. Summer is coming. But here in Houston, that phrase is uttered with more of a “Game of Thrones” style dread than excitement. Well, for me anyway. It means the return of suffocating heat and humidity and my personal inability to do anything outside without ending up looking like I jumped in a pool. But on the bright side of things, it also means that the berries are just getting better and better! And I do love my berries. Mixed in smoothies, adorning cereal, out of hand eating, and of course, dessert. Now, this lovely Blueberry Muffin Cake actually pulls double duty, as while you can definitely serve it for dessert, you can also definitely use it for breakfast or brunch. Maybe even for Easter?
Whatcha thinkin about? Oh… muffin…
Now I don’t know about all of you, but as soon as someone says “muffin.” I immediately think blueberry. Oh sure, there are lots of others: poppyseed, banana-nut, chocolate (ever had the ones from Costco? Holy cow those are good…), pumpkin, etc, but blueberry is my go to. I love ’em. I think it’s the discrete little pockets of intense berry flavor that you get with a good blueberry muffin – they just kind of pop in your mouth. Now turn all that goodness into a Blueberry Muffin CAKE and I’m an even happier camper. And with the general designation of blueberries as a “superfood,” I think that more than cancels out the cake part of this recipe, wouldn’t you agree? As for the streusel, well, that just makes it look that much prettier. And tastier.
It’s all berry easy….
Blueberry Muffin Cake is a pretty straightforward recipe. If you’ve made muffins, well, it’s pretty much like that, but without the hassle of portioning the batter out. BOOM! Timesaver. First thing is to make the strusel, which is simple. Just add all the ingredients and stir. Then for the cake, you mix the dry, mix the wet, add one to the other and then fold in the blueberries. Easy peasy. Oh, I should mention that adding a circle of parchment to the bottom of your pan will greatly ease removal of the cake. It’s not strictly necessary, but I think it’s worth the trouble. Top with the streusel, and off to the oven you go. Now, my experience with this recipe is that the cooking time runs on the long side, but in the interests of not drying out the final product, I start checking around 45 minutes, and about every 5 minutes after that. Once you find out how long it takes, jot down a note for next time, because we hope you’ll be making this recipe again soon.
Hope you enjoy this tasty berry dessert, and hope your impending summer weather brings a smile to your face!
- ½ cup flour
- ⅓ cup sugar
- ¼ cup finely chopped pecans
- 3 tablespoons butter, melted
- 2 teaspoons cinnamon
- 4 oz. (1/2 cup) unsalted butter, melted and cooled slightly
- 9 oz. (2 cups) unbleached all-purpose flour
- 1-1/4 cups granulated sugar
- 2 tsp. baking powder
- 1 tsp. kosher salt
- ½ cup whole milk
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 teaspoon freshly grated lemon zest (optional but delicious)
- ¾ lb. (2 cups) fresh blueberries, rinsed and dried
- Combine the ingredients in a small bowl with a fork until they form a loose crumbly textures. Set aside.
- Preheat your oven to 350 degrees. Cut a piece of parchment into a circle to fit the bottom of a 9" springform pan. Apply cooking spray to the pan, press the parchment into the bottom, pushing out the air bubbles, and then spray the pan again, including the sides.
- Mix the flour, sugar, baking powder, and salt thoroughly. Set aside.
- Combine the milk, eggs, vanilla, melted butter, and lemon zest in a small bowl.
- Add the wet ingredients to the dry and mix until barely incoporated.
- Add the blueberries and fold into the batter. Do not overmix.
- Pour the batter into the springform pan and rotate back and forth quickly to evenly distribute the batter. Top with the streusel.
- Bake until a tester comes out of the center clean. This will take 45-75 minutes, with my experience leaning towards the longer side, but each oven is different. You can tent with aluminum foil if the top is browning too quickly.
- Once the cake is done, remove and let cool on a wire rack for 15 minutes.
- Run a thin blade around the outside of the cake, then remove the pan.
- Cut, serve, and enjoy!