Fresh Blueberry Muffin Cake Recipe | Fresh Blueberry Muffin Cake Easy Make At Home
Fresh Blueberry Muffin Cake Recipe
Fresh Blueberry Muffin Cake Make Easy At Home
As we get closer and closer to the berry season, my craving for bright and pulsed nutrient-rich berries is unattainable.
I want them on cereal, in smoothies, in salads, in sauces, but most of all, in a dessert. And I like to pretend that eating berries gives everything I eat super healthy.
On the lines of healthy ... Sometimes I want dessert for breakfast. Other times I want breakfast for dessert.
I know that I mentioned earlier that Derek always requests two things: Sushi Salad, and Blueberry Muffin. Without fail, I know that I can make those things and Derek will never be.
So, after 2.5 weeks of not having an oven, what is the first thing? I was just tempted to try and make real brown butter blueberry muffins, but have really wanted to make coffee cakes for some time right. Completely.
Needless to say, our new oven works brilliantly! It tests my oven-standards with flying colors. And lots of flavors. I can't tell you how curative this (simple!) Recipe was finally made and I know I'll be bringing it to the oven soon. I've always known that baking is my "de-stressor", but I really had no such specific experience. After feeling a little "blocked" in my creative processes, and lazy in regards to getting anything while the oven was broken ... my energy returned as soon as I started mixing with the batter for this cake. Went! I felt like Superwoman! I wanted to clean the whole house! Bake all things! Get the whole damn wedding! In a word, I was back. Booyah.
Maybe it's just this cake, especially so maybe you're feeling a bit blocked like you need a kick in the pants to get your duck in a row again. Give this coffee cake a Blueberry Muffin Hybrid, maybe you find yourself with a bunch of completed projects and a very clean house! Then you can come to me because I do not come to the cleaning part of that house…
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| Fresh Blueberry Muffin Cake Recipe |
Material
2 cups flour
1. Spoon Baking Powder
3/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
¾ cup of sugar
2 eggs
2 teaspoons vanilla
1/2 cup milk
2 cups blueberries
6 tablespoons unsalted butter, cooled
½ cup maida
3 tablespoons brown sugar
Instruction
Preheat the oven to 350 F. Butter 8 × 8 Square Baking Dish.
Mix flour, baking powder, and salt. To cancel.
Using a mixer, mix butter and sugar together until light and fluffy. Add eggs, one at a time, mixing to fully incorporate.
Add vanilla and milk, mix to combine, then add flour and mix until just combined. Gently fold in the blueberries.
Spread mixture in pan.
In a small bowl, combine remaining cold butter, flour, and brown sugar. Using your fingers, combine until the butter is in pea-sized pieces.
Sprinkle on top of batter.
Bake for 35 minutes, or until the top turns golden and a cake tester comes out clean.
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