Living with picky eaters
Blueberry Muffin Cake
This cake was AMAZING. You need this in your life! It turned out so moist and the flavor was just over the top. The light lemon combined with the blueberries is magical. And don’t skip on the buttermilk. You need the fatty buttermilk for this to give it the right denseness and moistness. Usually when I share any recipe with buttermilk, folks will ask for a substitute. I know you can add a bit of lemon or vinegar to milk but it’s not the same. Buttermilk is fatty and thick. So just tanging up some 2% milk is not the same. You want the fat. You need the fat. The closest comparison would be to add a bit of lemon juice to heavy cream since that has a similar fat content as buttermilk. And heck, it’s pretty! We can always appreciate pretty.
For the cake:
1 cup (or 2 sticks) salted real butter, softened to room temp.
2 cups sugar
3 large eggs
1 tbsp. vanilla extract
1/2 tbsp. lemon extract
2 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 cup real buttermilk
1 pound fresh blueberries
For the crumble topping:
2 tbsp. real butter, slightly softened
2 tbsp. brown sugar
3 tbsp. flour
2 tbsp. oats (quick-cooking is fine)
Preheat your oven to 325F degrees. Spray your bundt pan with nonstick baking spray (the kind with flour added). See in my ingredient picture above to see the spray can. There are several different brands and all of them work fine for me. Basically it is a nonstick spray that has flour added. Spray the heck out of your pan with this stuff. Get it into all of the nooks and crannies. Don’t be afraid that you’re overdoing it. Some folks complain that their bundt cakes always stick. That’s usually because the pan hasn’t been properly oiled and floured or the pan hasn’t cooled all the way before flipping the cake out.
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. And don’t even think about releasing the cake yet. It has to cool COMPLETELY. This could take an hour and a half or more.
- For the cake
- 1 cup (2 sticks) salted real butter softened to room temp.
- 2 cups sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1/2 tbsp lemon extract
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 cup whole real buttermilk
- 1 pound fresh blueberries
- For the crumble topping:
- 2 tbsp real butter slightly softened
- 2 tbsp brown sugar
- 3 tbsp flour
- 2 tbsp oats quick-cooking is fine
- For the glaze:
- 1 cup powdered sugar
- 1 tsp lemon extract
- 2 tbsp milk
- Preheat oven to 325F degrees.
- Spray your 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.
- Now you can turn off the oven.
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.
I like the concentrated lemon flavor in lemon extract but you can use lemon juice or lemon zest as well. We just want that hint of lemon flavor in this cake. Make sure when measuring flour that you do not pack your measuring cup. Just dip your cup into flour and scoop off the excess with your hand or a butter knife. Packing the cup will give you too much flour and make a dense, dry cake.
Recipe from A Spicy Perspective