Blueberry Muffin Cake
A moist blueberry muffin cake with tender blueberries and a buttery crumb, perfect for breakfast, brunch, or dessert, appealing to berry lovers and cake enthusiasts alike.
Ingredients
Instructions
- Sift flour, baking powder, and salt together.
- Cream margarine with sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add flour mixture and milk to the creamed mixture, beginning and ending with flour.
- Stir in vanilla and mix for several minutes to combine.
- Gently fold in floured blueberries.
- Pour batter into a greased 9-inch square pan.
- Bake at 350°F (175°C) for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half the margarine with unsalted butter. If fresh blueberries aren't available, frozen blueberries work well—just toss them in flour to prevent sinking. Ensure your ingredients are at room temperature for better incorporation. For a twist, you can add lemon zest or a sprinkle of cinnamon to enhance the taste.
Serving Suggestions
This Blueberry Muffin Cake is delightful on its own but pairs beautifully with a cup of coffee or tea, making it perfect for breakfast or a snack. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It also goes well with other baked goods like Overnight Rolls (A Caramel Hot Roll Delight!) for a brunch spread.
Storage & Reheating
Store leftover Blueberry Muffin Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or enjoy it cold for a refreshing snack.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Muffin Cake contains roughly 187 calories, with 2g protein, 27g carbohydrates, and 8g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1086mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit in this recipe?
Yes, you can substitute blueberries with raspberries, chopped strawberries, or even peaches. Just ensure that the total amount of fruit remains the same to maintain the cake's texture.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or packing the flour too tightly. To prevent this, gently fold in the ingredients and use the scoop-and-level method for measuring flour.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum or add it separately to help with the cake's structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).