Blueberry Lemon Muffin Cake

Name: Blueberry Lemon Muffin Cake
Prep time: 15 min
Cook time: 45 min
Yield: 12

blueberry lemon cake muffin cake berries citrus dessert

Desserts

This tender, bakery-style cake captures all the flavors of a perfect blueberry muffin in an easy-to-slice format, bursting with juicy berries and bright lemon flavor.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 45

Ingredients

300g2 1/2 cups all-purpose flour
12ml2 1/2 tsp baking powder
5ml1 tsp salt
115g1/2 cup unsalted butter, softened
200g1 cup granulated sugar
2 large2 large large eggs
10ml2 tsp vanilla extract
15ml1 tbsp fresh lemon zest
30ml2 tbsp fresh lemon juice
240ml1 cup whole milk
200g1 1/2 cups fresh blueberries
15ml1 tbsp all-purpose flour for coating berries
30ml2 tbsp coarse sugar for topping

Instructions

Preheat oven to 190°C (375°F). Grease a 23cm (9-inch) round cake pan or 20cm (8-inch) square pan. Line with parchment paper.
In a medium bowl, whisk together 300g2 1/2 cups all-purpose flour, 12ml2 1/2 tsp baking powder, and 5ml1 tsp salt. Set aside.
In a small bowl, toss 200g1 1/2 cups fresh blueberries with 15ml1 tbsp all-purpose flour for coating berries to coat. This prevents them from sinking to the bottom of the cake.
In a large bowl, cream 115g1/2 cup unsalted butter and 200g1 cup granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Add 2 large2 large large eggs one at a time, beating well after each addition. Mix in 10ml2 tsp vanilla extract, 15ml1 tbsp fresh lemon zest, and 30ml2 tbsp fresh lemon juice.
Alternately add the flour mixture and 240ml1 cup whole milk to the butter mixture, beginning and ending with flour. Mix just until combined - don't overmix.
Gently fold in the flour-coated 200g1 1/2 cups fresh blueberries, being careful not to burst them.
Pour batter into the prepared pan and smooth the top. Sprinkle evenly with 30ml2 tbsp coarse sugar for topping.
Bake for 40-45 minutes until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

Ingredients

id: all_purpose_flour_cake metric: 300g imperial: 2 1/2 cups name: all-purpose flour
id: baking_powder_cake metric: 12ml imperial: 2 1/2 tsp name: baking powder
id: salt_cake metric: 5ml imperial: 1 tsp name: salt
id: unsalted_butter_cake metric: 115g imperial: 1/2 cup name: unsalted butter, softened
id: granulated_sugar_cake metric: 200g imperial: 1 cup name: granulated sugar
id: large_eggs_cake metric: 2 large imperial: 2 large name: large eggs
id: vanilla_extract_cake metric: 10ml imperial: 2 tsp name: vanilla extract
id: lemon_zest_cake metric: 15ml imperial: 1 tbsp name: fresh lemon zest
id: lemon_juice_cake metric: 30ml imperial: 2 tbsp name: fresh lemon juice
id: whole_milk metric: 240ml imperial: 1 cup name: whole milk
id: fresh_blueberries metric: 200g imperial: 1 1/2 cups name: fresh blueberries
id: flour_coating metric: 15ml imperial: 1 tbsp name: all-purpose flour for coating berries
id: coarse_sugar metric: 30ml imperial: 2 tbsp name: coarse sugar for topping

Instructions

Preheat oven to 190°C (375°F). Grease a 23cm (9-inch) round cake pan or 20cm (8-inch) square pan. Line with parchment paper.
In a medium bowl, whisk together {all_purpose_flour_cake}, {baking_powder_cake}, and {salt_cake}. Set aside.
In a small bowl, toss {fresh_blueberries} with {flour_coating} to coat. This prevents them from sinking to the bottom of the cake.
In a large bowl, cream {unsalted_butter_cake} and {granulated_sugar_cake} with an electric mixer until light and fluffy, about 3-4 minutes.
Add {large_eggs_cake} one at a time, beating well after each addition. Mix in {vanilla_extract_cake}, {lemon_zest_cake}, and {lemon_juice_cake}.
Alternately add the flour mixture and {whole_milk} to the butter mixture, beginning and ending with flour. Mix just until combined - don't overmix.
Gently fold in the flour-coated {fresh_blueberries}, being careful not to burst them.
Pour batter into the prepared pan and smooth the top. Sprinkle evenly with {coarse_sugar}.
Bake for 40-45 minutes until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

Tips

Berry Prep: Gently rinse blueberries and pat completely dry before tossing with flour. Wet berries will sink and create soggy spots in the cake.

Frozen Berries: If using frozen blueberries, don't thaw them first. Toss them frozen with flour and add directly to the batter.

Lemon Flavor: For extra lemon flavor, add 1/2 teaspoon lemon extract along with the vanilla, or increase the lemon zest to 2 tablespoons.

Doneness Test: The cake is done when the top springs back lightly when touched and has a golden brown color. Don't overbake or it will become dry.

Storage: Store covered at room temperature for up to 3 days, or freeze for up to 3 months. The cake actually improves in flavor after a day.

Tips

Berry Prep: Gently rinse blueberries and pat completely dry before tossing with flour. Wet berries will sink and create soggy spots in the cake.

Frozen Berries: If using frozen blueberries, don't thaw them first. Toss them frozen with flour and add directly to the batter.

Lemon Flavor: For extra lemon flavor, add 1/2 teaspoon lemon extract along with the vanilla, or increase the lemon zest to 2 tablespoons.

Doneness Test: The cake is done when the top springs back lightly when touched and has a golden brown color. Don't overbake or it will become dry.

Storage: Store covered at room temperature for up to 3 days, or freeze for up to 3 months. The cake actually improves in flavor after a day.

Blueberry Lemon Muffin Cake

Recipe Details

Ingredients

Instructions

Ingredients

Instructions

Tips

Tips

Categories & Tags

Category:

Tags: