Blueberry Muffin Cake

The recipe Sunday was blueberry muffin cake — a single-pan cake-style blueberry muffin with streusel topping, baked at 350.

The recipe is below.

Blueberry Muffin Cake

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup sour cream
• 1/4 cup whole milk
• 2 cups fresh or frozen blueberries
• 1 tablespoon flour (for tossing blueberries)

Streusel Topping

• 1/3 cup all-purpose flour
• 1/4 cup granulated sugar
• 3 tablespoons cold unsalted butter, cut into small pieces
• 1/2 teaspoon cinnamon

Instructions

1. Preheat the oven. Heat oven to 350°F. Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
2. Make the streusel. In a small bowl, combine 1/3 cup flour, 1/4 cup sugar, and cinnamon. Cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator.
3. Whisk dry ingredients. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Set aside.
4. Cream butter and sugar. In a large bowl, beat softened butter and 3/4 cup sugar together until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Combine wet and dry. Add the sour cream and milk to the butter mixture and stir to combine. Fold in the dry ingredients until just incorporated — do not overmix.
6. Fold in blueberries. Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
7. Assemble and bake. Spread the batter evenly into the prepared pan. Sprinkle the chilled streusel topping evenly over the surface. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
8. Cool and serve. Let the cake cool in the pan for 15 minutes before transferring to a wire rack. Serve warm or at room temperature.

Nutrition (per serving)

Calories: 310 | Protein: 4g | Fat: 13g | Carbs: 44g | Fiber: 1g | Sodium: 210mg