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.)
(12 muffins - Bake 22 mins.)
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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
-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
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
-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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