Blueberry Muffin Cake Recipes

AUNT BLANCHE'S BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
• Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
• Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

BLUEBERRY MUFFIN CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.
• Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
• Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg, and vanilla extract. Mix remaining 1 cup flour, baking powder, and salt in a small bowl. Add flour mixture to sugar mixture; mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan.
• Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.

BLUEBERRY-MUFFIN CAKE

Steps:

• Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9-inch round springform pan.
• Sift the flour, sugar, baking powder, and salt into a large bowl. In a small bowl, whisk the butter, milk, eggs, and vanilla. Using a silicone spatula, stir the wet ingredients into the dry ingredients just until incorporated. Fold in the berries. Scrape the batter into the prepared pan, spreading it evenly. Tap the pan on the counter once or twice to break any air bubbles.
• Bake until golden-brown and a tester inserted in the center of the cake comes out clean, 45 to 55 minutes (if the top gets too brown, tent with aluminum foil).
• Cool on a wire rack for 10 to 15 minutes. Run a paring knife around the edge of the cake and remove the side of the pan. Transfer the cake to a serving plate and serve warm or at room temperature, with confectioners' sugar sifted over the top, if you like.

BLUEBERRY COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
• Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

MOUTH WATERING BLUEBERRY MUFFIN CAKE

Steps:

• Preheat oven to 350. Lightly grease a 10 inch tube pan with solid vegetable shortening, then dust with flour. Shake out excess flour.
• Measure out 2 T. of cake mix and reserve it. Place remaining cake mix, pudding mix, yogurt, oil, water, cinnamon, and eggs in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. Batter should look thick and well blended.
• Toss the blueberries with reserved cake mix.
• Pour two-thirds of batter into prepared pan. Scatter blueberries over batter. Spread remaining batter over the blueberries so that it covers the fruit. Place pan in oven.
• Bake cake until it is golden brown and starts to pull away from sides of pan, 45-50 minutes. Remove pan from oven and place pan on wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert it onto a rack to cool completely, 30 minutes.
• Place cake on platter. Dust with confectioners' sugar and serve.

BLUEBERRY MUFFIN CAKE

Steps:

• Preheat oven to 325F degrees. Spray bundt pan (REALLY WELL) with nonstick baking spray (the kind with flour added.)
• Using an electric mixer, cream together the butter and sugar. It should look nice and fluffy when combined.
• Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.
• Next, in a separate bowl, combine flour, baking powder, baking soda and salt. Stir together with a fork until combined.
• At this point, you are going to alternately add in the flour mixture and buttermilk to the sugar/butter mixture.
• Add a little flour, then a little buttermilk, a little more flour and a little more buttermilk...until it's all incorporated. Don't overmix.
• If you have a stand mixer, be sure to occasionally scrape down the sides of the bowl. Gently stir in HALF of the blueberries.
• Be very careful when stirring so you don't bust open all the berries. Just gently fold them in.
• Now add the batter into the bundt pan. Then add the rest of the blueberries on top.
• Bake for about 65-75 minutes.
• Oven times do often vary for baked goods. So be sure to test for doneness by using a toothpick. It should come out clean when you insert it into the cake. Cake should be golden brown and shouldn't be jiggly. Don't turn off oven after you take out cake. Don't even think about releasing the cake yet. It has to cool COMPLETELY. This could take an hour and a half or more.
• While the cake is cooling, make crumble topping.
• Combine all ingredients in a small bowl using a fork or your fingers. Mix until crumbly.
• Then spread mixture into a small baking pan and bake in 325F degree oven for about 8 minutes. Then take it out of oven and allow it to cool completely.
• Once cake has been allowed to cool completely, you can release the cake from the bundt pan. This is the key to getting the cake to come out clean. The pan needs to be totally cooled, then it should release easily.
• Start making the glaze. Combine powdered sugar, lemon extract and milk. Stir well. Whisk together until smooth.
• Drizzle glaze over cake. Immediately sprinkle on crumble topping so that it sticks to the glaze.

BLUEBERRY MUFFIN CAKE

Steps:

• Preheat the oven to 375°F/190°C
• Spray a 9″ Springform pan with nonstick spray and set aside.
• In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside.
• In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries.
• Spread the cake batter into the prepared pan and top evenly with the crumb topping.
• Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
• Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan.
• For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.
• Serve warm or at room temperature.