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- 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, melted - 1 cup whole milk - 2 large eggs - 1 teaspoon pure vanilla extract - 2 cups fresh blueberries - 1 teaspoon freshly grated lemon zest - 1/2 teaspoon ground cinnamon - 1/4 cup coarse sugar for topping Gather all these ingredients first. This makes cooking easy and fun. You can find most items in your kitchen or local market. If you don’t have certain ingredients, don’t worry! You can swap them out. - Alternative sweeteners: You can use honey or maple syrup in place of sugar. - Dairy-free options: Substitute almond or oat milk for whole milk. Use coconut oil instead of butter. - Gluten-free flour alternatives: Try almond flour or a gluten-free blend instead of all-purpose flour. - Mixing bowls - Whisk - Baking pan (9x13 inch) - Spatula Having the right tools makes a big difference. A good baking pan helps the cake bake evenly. A whisk mixes the batter well. A spatula ensures you get every bit of the batter into the pan. Following this list helps you feel ready to bake. With these simple ingredients and tools, you can create a delicious blueberry muffin cake! For the full recipe, check out the details above. - Preheat the oven to 350°F (175°C). - Grease a 9x13 inch baking pan or line it with parchment paper. - In a large bowl, combine: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon Mix these well to ensure even distribution. - In another bowl, blend together: - 1/2 cup unsalted butter, melted - 1 cup whole milk - 2 large eggs - 1 teaspoon pure vanilla extract - 1 teaspoon freshly grated lemon zest Whisk until smooth and creamy. - Pour the wet mixture into the dry ingredients. - Stir gently until just combined. It’s fine if the batter has lumps; avoid overmixing. - Carefully fold in: - 2 cups fresh blueberries Make sure not to crush the blueberries. - Transfer the batter to the greased baking pan. - Smooth the top with a spatula. - Sprinkle 1/4 cup coarse sugar on top for a nice crunch. - Bake for 40-45 minutes. Check by inserting a toothpick in the center; it should come out clean. This is how you create a delicious blueberry muffin cake. For the full recipe, refer to the main guide. To avoid undercooked centers, always check your oven temperature. Use an oven thermometer to ensure it heats properly. When baking, place the cake in the center. This helps it bake evenly. If the top browns too fast, cover it loosely with foil. This keeps the inside moist. For measuring flour, use the scoop and level method. Scoop flour into your measuring cup without packing it down. Then, level it off with a straight edge. This gives you the right amount. Too much flour can make your cake dense. To enhance the flavor, consider adding spices like nutmeg or ginger. These warm spices add depth to the cake. You can start with a 1/4 teaspoon of either spice, and adjust to your taste. Incorporating citrus zest can brighten the flavor. Lemon zest works great, but orange zest can be fun too. Just a teaspoon adds a nice touch without overpowering the blueberries. Pair the cake with ice cream or whipped cream for a treat. The creaminess balances the cake's sweetness. You can also serve it with a scoop of vanilla or a dollop of fresh whipped cream. For beverages, hot tea or coffee works well. A light herbal tea can complement the flavors. Lemonade is a refreshing choice too, especially in summer. For the full recipe, check out the Blueberry Muffin Cake Bliss. {{image_4}} You can add a twist to your blueberry muffin cake. One option is to make a lemon blueberry muffin cake. Simply add a little extra lemon zest and juice. This will brighten the flavors and give a fresh taste. Another fun idea is to create a cinnamon streusel topping. Mix brown sugar, flour, and cinnamon. Sprinkle it over the batter before baking. This adds a crunchy texture and rich flavor. For those who follow a vegan diet, you can easily adapt this recipe. Use plant-based milk and substitute eggs with flaxseed meal or applesauce. This vegan blueberry muffin cake will still be moist and tasty. If you want a low-sugar version, try using a sugar substitute or reduce the sugar amount. The cake will still be sweet and delicious. You can also change the flavors with the seasons. In the winter, add nutmeg or cranberries for a holiday twist. These spices and fruits can warm up your cake. During summer, mix in other fresh fruits like strawberries or peaches with the blueberries. These seasonal variations make the cake fun and exciting. For the full recipe, check out the Blueberry Muffin Cake Bliss section. To keep your blueberry muffin cake fresh at room temperature, store it in an airtight container. This helps maintain its moisture and flavor. If you don’t have a container, cover the cake with plastic wrap or foil. Make sure the cake is cool before wrapping it. This prevents steam from making it soggy. For long-term storage, freezing is your best option. Slice the cake into pieces, then wrap each piece tightly in plastic wrap. Place the wrapped slices in a freezer bag or container. This keeps them fresh for up to three months. When you’re ready to eat, remove a slice and let it thaw at room temperature. You can also warm it up in the oven for a few minutes. Check for spoilage by looking for mold or an off smell. If the cake feels dry or crumbly, it may not taste good anymore. To keep your cake fresh longer, always store it properly. If you notice any signs of spoilage, it’s best to throw it away. To make blueberry muffin cake from scratch, follow these steps: 1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan. 2. In a large bowl, mix 2 cups of flour, 1 cup of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of cinnamon. 3. In another bowl, whisk together 1/2 cup of melted butter, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest. 4. Pour the wet mix into the dry mix. Stir until just combined. Don't overmix. 5. Fold in 2 cups of blueberries gently. 6. Pour the batter into the greased pan and smooth the top. 7. Sprinkle 1/4 cup of coarse sugar on top. 8. Bake for 40-45 minutes. Use a toothpick to check if it comes out clean. Yes, you can use frozen blueberries. They are great for this recipe. Frozen berries are often picked at peak ripeness. They are also convenient and save time. Just be sure to fold them in gently to avoid crushing them. If you want to replace eggs, here are some options: - 1/4 cup unsweetened applesauce per egg. - 1/4 cup yogurt or buttermilk can work too. - You can use a flaxseed meal: mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes. You can serve this cake in many ways: - Slice it into squares and place on a nice plate. - Dust with powdered sugar for a sweet touch. - Add fresh blueberries or mint leaves as a garnish. - Pair it with whipped cream or ice cream for extra delight. Yes, you can store the cake easily. - At room temperature, it lasts for 2-3 days. - Cover it with plastic wrap to keep it fresh. - For longer storage, you can freeze it. Wrap slices tightly in foil or plastic. It can last up to 3 months in the freezer. To check if your cake is done: - Insert a toothpick into the center. - If it comes out clean, your cake is ready. - You can also gently press the top; it should spring back. - If it feels soft or leaves an indentation, it needs more time. In this post, we explored the key ingredients, tools, and steps needed to make blueberry muffin cake. I shared tips for variations and storage methods to keep your cake fresh. Whether you stick to the original recipe or try new flavors, you can easily customize this treat. With simple alternatives and enhancements, you can create a version that fits your taste. Now, grab your ingredients and get baking! Enjoy every moist and delicious bite.

Blueberry Muffin Cake

Indulge in the delight of Blueberry Muffin Cake Bliss! This easy recipe combines fresh blueberries with a moist, fluffy cake, perfect for any occasion. Enjoy a delicious slice for breakfast, dessert, or a sweet snack. With simple ingredients you already have at home, you'll be baking this crowd-pleaser in no time. Click through to discover the full recipe and impress your family and friends with this tasty treat!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, melted

1 cup whole milk

2 large eggs

1 teaspoon pure vanilla extract

2 cups fresh blueberries (frozen blueberries can be used if fresh aren't available)

1 teaspoon freshly grated lemon zest

1/2 teaspoon ground cinnamon

1/4 cup coarse sugar for topping

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly with butter or cooking spray, or line it with parchment paper for easier removal.

    In a large mixing bowl, thoroughly combine the flour, granulated sugar, baking powder, salt, and ground cinnamon. This will ensure that all the dry ingredients are evenly mixed and ready for the wet ingredients.

      In a separate bowl, whisk together the melted butter, milk, eggs, vanilla extract, and freshly grated lemon zest until the mixture is smooth and well blended.

        Gently pour the wet mixture into the bowl containing the dry ingredients. Using a spatula or wooden spoon, stir the ingredients together just until they are combined. Remember, it’s okay if the batter has a few lumps; do not overmix, as this can make the cake dense.

          Carefully fold in the fresh blueberries, ensuring that they are spread evenly throughout the batter without crushing them.

            Transfer the batter into the prepared baking pan, using a spatula to smooth the top so it’s level.

              Sprinkle the coarse sugar liberally over the top of the batter. This will create a delightful crunchy topping once baked.

                Place the pan in the preheated oven and bake for 40-45 minutes. Check doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is ready to be removed from the oven.

                  After baking, let the cake cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely.

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

                      - Presentation Tips: For an elegant serving, slice the cake into squares and arrange them on a decorative platter. Dust the top with a light sprinkle of powdered sugar and garnish with a sprig of fresh mint or a scattering of extra blueberries. This not only enhances the visual appeal but also adds a refreshing touch!