Description
A soft and buttery Blueberry Muffin Cake bursting with juicy blueberries and topped with a heavenly vanilla glaze. Perfect for breakfast, brunch, or dessert.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups fresh blueberries
1 tablespoon flour (for blueberries)
Vanilla Glaze:
1 cup powdered sugar
2–3 tablespoons milk
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C) and prepare a 9-inch cake pan.
2. Whisk together the flour, baking powder, and salt.
3. Cream the butter and sugar, then beat in the eggs and vanilla.
4. Alternate adding the dry ingredients with the milk.
5. Coat the blueberries with flour and gently fold them into the batter.
6. Bake for 40–45 minutes until golden.
7. Cool completely and drizzle with the vanilla glaze before serving.
Notes
Coat blueberries with flour to prevent sinking.
Do not overmix the batter.
Store covered for up to 6 days or freeze for up to 3 months.
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 285
- Sugar: 24g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 58mg