Monday, July 9, 2012

Blueberry Muffin Cake

My obsession with blueberries continues. Looking for a quick fix which didn't require pulling out the pancake griddle, I looked thru my recipe clippings and found some recipes for blueberry coffee cakes and some for blueberry muffins. One combined the two. Perfection! This is an easy and quick cake. It would also make a nice hostess gift when invited to someone's beach or lake front house for the weekend.

 Recipe for Blueberry muffin cake

1 1/2 cups fresh blueberries
1 1/2 cups flour (plus extra to flour the pan)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup unsalted butter (1 stick) at room temperature
1 cup sugar (plus some extra to sprinkle on top)
2 eggs
1 teaspoon vanilla extract
1/2 cup whole milk

Set oven to 350 degrees. Butter and flour an 8-inch square pan.
In a bowl, toss the blueberries with 1 tablespoon of the flour.
In another bowl whisk together the remaining flour, salt, and baking powder to blend.
With an electric mixer, cream the butter and sugar until soft and light. Beat in the eggs, one at a time. Add the vanilla and beat well. With mixer on low speed, blend in the flour mixture alternately with the milk, beginning and ending with flour.
Using a rubber spatula, fold in the blueberries.
Transfer batter to the pan and smooth the top. Sprinkle the top with sugar.
Bake the cake for 40 to 45 minutes or until the top is brown. Transfer to a rack to cool. Cut into squares.

Inspired by recipe published in The Boston Globe, May 23, 2012.

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