Even though I grew up in Maine, we didn’t eat many blueberries. In fact, the only blueberries we ate came by the way of boxed blueberry muffin mix. You know, the kind that came with the shiny silver can of deep purple, liquid-soaked, tiny blueberries tucked away inside. The kind of blueberries, that splatter stain-inducing juice all over the counter upon opening the can – the kind of blueberries, that after rinsing, even carefully so, still managed to shape-shift from plump little blueberry pearls, to what look like thin shreds of purple-hued parchment. Inevitably, the muffin batter would transform from creamy beige, to a dusty, muted, bluish-purple tint. For the longest time, I never really believed that those baby blueberries were actually real. Not until I saw wild blueberries several years later in their ‘fresh’ form.
Luckily, this blueberry muffin cake doesn’t require hard-to-come-by, pricey wild blueberries.
The slightly crisp, crackly, chewy top gives way to a tender, moist crumb laced with plump, yet-to-burst blueberries.
This is the perfect companion to your morning coffee, or a lightly-sweet dessert option.
**If your fresh blueberries only have a couple days left in their prime, you can clean and freeze them in a single layer on a baking sheet. Just transfer to a freezer bag once frozen.
**If using frozen blueberries, do not thaw — this will prevent your batter from turning purpleish.
**This cake would also be delicious by adding the zest of one lemon to the batter.
- ½ c (1 stick) unsalted butter, melted and slightly cooled
- 2 c all-purpose flour
- 1¼ c granulated sugar
- 2 tsp baking powder
- 1 tsp fine salt
- ½ c buttermilk
- 2 eggs, large
- 1½ tsp vanilla extract
- 2 cups blueberries, do not thaw if frozen
- Confectioners sugar for dusting
- Preheat oven to 350 degrees.
- Spray a 9 inch cake pan with cooking spray, line with a parchment round
- In a large bowl, sift together flour, sugar, baking powder, and salt.
- In a medium bowl, coat blueberries in a couple tablespoons of the flour mixture. This will prevent the blueberries from sinking to the bottom of the cake as it bakes.
- In a small bowl, whisk butter, eggs, buttermilk, and vanilla.
- Add liquid ingredients to the dry ingredients. Stirring until combined.
- Add blueberries to the muffin batter and gently fold until just combined.
- Spoon batter into prepared cake pan. The batter will be thick. Spread it gently.
- Bake for 65-90 minutes, until a toothpick inserted into the center of the cake, comes out clean (fresh blueberries require less baking time than frozen blueberries)