Can frozen blueberries be used in the cake?

Frozen berries can be used in this recipe. But don't thaw them as they will be too mushy in the cake.

How do you prevent the blueberries from sinking to the bottom of the cake?

Tossing the blueberries with the flour mixture helps suspend them in the batter.

How do you make homemade buttermilk?

Instead of purchasing buttermilk, make your own. Combine 1 cup of whole milk with either 1 tablespoon of white vinegar or lemon juice. Stir and let sit for about 5 minutes before using in the recipe.

How do you know when the cake is done?

There are a few ways to test of the perfectly baked cake. Insert a toothpick into the center of the cake. It'll come out clean when the cake is done baking. Also gently press the center of the cake. It should spring back when touched. An internal temperature of 200 to 210 degrees F on a digital thermometer is the ideal temp for this fresh blueberry cake.

Fresh Blueberry Muffin Cake Recipe

Description

This easy to make blueberry muffin cake recipe will be one you make over and over again. It's a moist coffee cake loaded with fresh blueberries and topped with a delicious crumble and a generous drizzle of icing.

Ingredients

Units Scale

for the cake

2 cups all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 cups blueberries
2 large eggs
1/2 cup sour cream
1 cup buttermilk
1/2 cup salted butter, melted and cooled
2 teaspoons vanilla extract

for the topping

1/2 cup sugar
1/2 cup all purpose flour
4 tablespoons salted butter, melted and cooled
pinch of kosher salt

for the icing

1 cup powdered sugar
1 - 2 tablespoons water, milk or lemon juice

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Instructions

Preheat oven to 350 degrees F. Grease an 8 x 8 inch baking pan generously with butter. Set aside.
For the cake, in a large bowl whisk the flour, sugar, baking powder, baking soda and kosher salt. Stir in the blueberries. Set aside.
In a medium bowl, add the eggs and sour cream. Mix until well combined. Stir in the buttermilk, melted butter and vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir to just combine.
Spread the cake batter into the prepared pan. Set aside.
For the topping, combine the flour, sugar, melted butter and pinch of kosher salt. Stir until large crumbles are formed.
Evenly sprinkle the crumb topping over the batter. Press down lightly.
Bake the cake for 50 to 55 minutes. The cake should bounce back when touched in the center, and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a cooling rack. Completely cool the cake before adding the icing.
For the icing, combine the powdered sugar and 1 tablespoon of water to form a glaze. Add another tablespoon of water if it is too thick. Drizzle the icing over the cooled cake.
Cut into pieces and serve.

Notes

Don't overmix the cake batter as it results in a tough and dense cake. Mix the wet ingredients into the dry ingredients until they are just combined.

The best pan for baking is a metal pan as it conducts the heat evenly.

Gently press the crumb topping into the cake batter. It will stick to the baked cake when it is cut into pieces.

For a pretty and delicious drizzle, completely cool the cake before adding the icing.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: dessert
Method: bake in oven
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 515
Sugar: 51. g
Sodium: 493 mg
Fat: 19.8 g
Saturated Fat: 11.9 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 80.2 g
Fiber: 1.7 g
Protein: 6.7 g
Cholesterol: 89 mg