Blueberry Muffin Cake

This recipe is our family's quick breakfast fix. I usually make muffins but was too lazy to grease the cupcake tins and didn't have liners.  So, a loaf cake happened instead!  I just had to adjust the baking time a bit.  Tastes just as yummy!

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-  I N G R E D I E N T S  -

Set Oven 375 - Bake time 55 mins.
(12 muffins - Bake 22 mins.)
__________

CAKE
  • 2 c. flour
  • 1 t. baking soda
  • 1 t. grated lemon zest
  • 2 sticks melted butter
  • 1 c. sugar
  • 2 large eggs
  • 1 t. vanilla
  • 1/2 c. yogurt (whatever's in your fridge - I used yoplait mixed berry)
  • 1 c. blueberries
Directions:
-Grease & flour loaf pan (or use non-stick cooking spray)
-Mix flour (leave 1 T. to coat blueberries), baking soda, and lemon zest
-In separate bowl, mix melted butter, sugar, add eggs and vanilla
-Stir in yogurt
-Add flour mixture
-Toss blueberries in reserved flour, then fold them into batter
-Pour batter into loaf pan & bake
-Bake at 350 degrees for 55 mins. or until toothpick comes out clean
-Remove and cool on rack

Once cooled, I like to either dust the cake with confectioners' sugar or add a simple lemon glaze on top. 

LEMON GLAZE
  • 1 3/4 c. confectioners' sugar
  • 1 T. finely grated lemon zest
  • 1/4 c. fresh lemon juice
  • 1 t. salted butter (softened)

Or...you know my other favorite...

BROWN BUTTER ICING
  • 3 T. butter
  • 1 1/2 c. confectioners sugar
  • 1 t. vanilla
  • 1 T. milk
Directions:
-In sauce pan, brown butter delicately over medium heat - stirring continuously.
-Mix brown butter into confectioners sugar
-Add vanilla
-Add milk (you can add more gradually to your desired thickness - be careful, a little goes a long way)

- E N J O Y -

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