Blueberry Muffin Cake With Cinnamon Sugar

Marinka |A Gourmet Food Blog
by Marinka |A Gourmet Food Blog
6 inches
1 hr 5 min

I never thought I would recommend eating a cake for breakfast, but this Blueberry Muffin Cake with Cinnamon Sugar is actually a big muffin, shaped as a cake, so totally legal to eat early in the morning.

Blueberry Muffin Cake With Cinnamon Sugar
Recipe details
  • 6  inches
  • Prep time: 10 Minutes Cook time: 55 Minutes Total time: 1 hr 5 min
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Ingredients
  • 2 ounces butter, melted, but not browned
  • 4.5 ounces all-purpose flour
  • 1/2 cup sugar
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup milk
  • 1 egg
  • 1/2 teaspoon vanilla extract
Cinnamon Sugar (optional)
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon butter, melted, not browned
Instructions
Preheat your oven to 350 degrees F.
Butter a 6″ springform (bottom and sides) or use parchment paper for the bottom and only butter the sides.
Mix flour, sugar, baking powder and salt in one bowl. Mix egg, butter, milk and vanilla in another bowl.
Add wet ingredients to the dry ingredients until incorporated.
Add the blueberries and fold these into the batter.
Pour the batter into the springform and tap the form on the counter to get rid of any air bubbles.
Place the cake in the oven and bake for 50-55 minutes or until a toothpick comes out clean. Allow to cool for about 10 minutes.
Take the cake out of the form. You may need to use a spatula around the edges. Be careful as the cake is still warm and can easily break. Brush top and sides with melted butter.
Sprinkle top with the cinnamon sugar and use your hands to press the cinnamon sugar onto the sides of the cake.
Cut and serve or allow the cake to cool to room temperature.
Marinka |A Gourmet Food Blog
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