Blueberry Muffin Cake

Name: Blueberry Muffin Cake
Yield: 8
Ingredients: 1 c all-purpose flour; 1 c sugar; 1 tsp baking powder; 10 Tbsp unsalted butter; 2 large egg; 1 tsp vanilla extract; zest of one lemon; 2 c fresh blueberries ); 3 Tbsp sugar; pinch kosher or sea salt; 2 Tbsp unsalted butter; 1/4 c cornmeal ); 1/4 tsp salt; 1/2 c almond flour; 1/2 c whole milk; 1/2 c chopped walnuts or pecans ); 1/2 tsp ground cinnamon

0 mins

Total time

8

Serving

17

Ingredients

Enable cook mode

Ingredients

call-purpose flour

csugar

tspbaking powder

Tbspunsalted butter

large egg

tspvanilla extract

zest of one lemon

cfresh blueberries )

Tbspsugar

pinch kosher or sea salt

Tbspunsalted butter

¹⁄₄

ccornmeal )

¹⁄₄

tspsalt

¹⁄₂

calmond flour

¹⁄₂

cwhole milk

¹⁄₂

cchopped walnuts or pecans )

¹⁄₂

tspground cinnamon

Directions

Step 1

Preheat the oven to 375ºF (190ºC).

Step 2

Butter an 8-inch (20cm) cake pan. Cut a circle of parchment paper about 16-inches (40cm) round. Smear it with softened butter, then line in the inside of the cake pan with it, buttered side up, so it covers the bottoms and up the sides of the pan, which you'll use later to help you lift out the cake. Press the paper up against the sides to flatten and smooth away any wrinkles.

4 more steps — sign up to see the rest

To view this recipe and access thousands of others, sign up for free or, log in