Name: Blueberry Muffin Cake
Prep time: 15 min
Total time: 1 min
Ingredients: 2 ½ cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon (optional, for extra flavor); ½ cup unsalted butter, softened; 2 large eggs; 1 cup sour cream (for moisture and richness); 1 teaspoon vanilla extract; 2 cups fresh blueberries (you can use frozen if necessary, just toss them in flour to prevent sinking); 1 tablespoon all-purpose flour (for tossing blueberries); 2 tablespoons brown sugar (optional, for topping); 1 tablespoon lemon zest (optional, for extra freshness); All-Purpose Flour: This forms the base of the cake and provides structure to the batter, ensuring the cake rises beautifully in the oven.; Sugar: Granulated sugar sweetens the cake and creates a slight crust on the top. You can adjust the sweetness to your taste preference.; Butter: Softened butter adds moisture, richness, and flavor to the cake, giving it a tender crumb.; Sour Cream: Sour cream adds moisture, making the cake incredibly soft and tender while giving it a subtle tang that balances the sweetness.; Blueberries: Fresh or frozen blueberries provide a juicy burst of flavor with every bite. The antioxidants in blueberries are a bonus!; Vanilla Extract: Vanilla extract enhances the flavor of the cake, making it warm and aromatic.; Lemon Zest: Adding lemon zest to the batter provides a refreshing citrus flavor that complements the sweetness of the blueberries.

Ingredients

Scale

2 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon (optional, for extra flavor)

½ cup unsalted butter, softened

2 large eggs

1 cup sour cream (for moisture and richness)

1 teaspoon vanilla extract

2 cups fresh blueberries (you can use frozen if necessary, just toss them in flour to prevent sinking)

1 tablespoon all-purpose flour (for tossing blueberries)

2 tablespoons brown sugar (optional, for topping)

1 tablespoon lemon zest (optional, for extra freshness)

Ingredient Highlights

All-Purpose Flour: This forms the base of the cake and provides structure to the batter, ensuring the cake rises beautifully in the oven.

Sugar: Granulated sugar sweetens the cake and creates a slight crust on the top. You can adjust the sweetness to your taste preference.

Butter: Softened butter adds moisture, richness, and flavor to the cake, giving it a tender crumb.

Sour Cream: Sour cream adds moisture, making the cake incredibly soft and tender while giving it a subtle tang that balances the sweetness.

Blueberries: Fresh or frozen blueberries provide a juicy burst of flavor with every bite. The antioxidants in blueberries are a bonus!

Vanilla Extract: Vanilla extract enhances the flavor of the cake, making it warm and aromatic.

Lemon Zest: Adding lemon zest to the batter provides a refreshing citrus flavor that complements the sweetness of the blueberries.

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Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a square baking pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal.

2. Prepare the Dry Ingredients:

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon (if using). This ensures that the dry ingredients are evenly distributed and helps prevent lumps when mixing with the wet ingredients.

3. Cream the Butter and Sugar:

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or a whisk. Beat the mixture for about 2-3 minutes until it becomes light and fluffy. This will help incorporate air into the batter and create a soft, tender cake.

4. Add the Wet Ingredients:

Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract and lemon zest (if using). Then, add the sour cream and mix until the batter is smooth and creamy.

5. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, folding them together gently with a spatula or spoon until just combined. Be careful not to overmix, as this can cause the cake to be dense instead of light and fluffy.

6. Toss the Blueberries:

In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This helps prevent the blueberries from sinking to the bottom of the cake as it bakes. Gently fold the blueberries into the batter, being careful not to crush them.

7. Transfer the Batter to the Pan:

Pour the batter into the prepared baking pan, smoothing the top with a spatula to make it even. If you like, sprinkle the top with a tablespoon of brown sugar for added sweetness and texture.

8. Bake the Cake:

Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The cake should be golden brown on top and have a slight spring when gently pressed.

9. Cool the Cake:

Allow the Blueberry Muffin Cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This helps the cake set and makes it easier to slice.

10. Serve:

Once cooled, slice the cake into squares or wedges. Serve as a delightful breakfast treat, afternoon snack, or dessert with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Prep Time: 15 minutes

Nutrition

Serving Size: 8
Calories: 250
Fat: 12g
Carbohydrates: 40g
Protein: 3g