July is blueberry season in New England. When my mom made this delicious Blueberry Muffin Cake about a month ago, which she cut out of the Boston Globe, I knew this recipe was the one to use to showcase blueberries in peak season! Blueberry muffins are usually a crowd favorite, but they can take a little time to make. However, this cake gives the great flavor of blueberry muffins with a lot less fuss.
It takes no time at all to whip up this simple batter. I made the cake the night before and it was ready for breakfast the next morning. It’s not easy to heat up the kitchen in the summertime, so I do a lot less baking, but I baked this just when the sun went down and the house cooled off enough from the daytime summer heat and it was well worth it.
Blueberry Muffin Cake
adapted from Christine Lane via Boston.com
Butter (for the pan)
Flour (for the pan)
¾pint (1½ cups) fresh blueberries, picked over
1 teaspoon baking powder
1 stick (½ cup) butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
⅓ cup whole milk
Extra sugar (for sprinkling)
1. Set the oven at 350 degrees. Butter an 8-inch-square pan. Dust the
pan with flour, tapping out the excess.
2. In a bowl toss the blueberries with 1 tablespoon of the flour.
3. In another bowl whisk together the remaining flour, salt, and
baking powder to blend them.
4. In an electric mixer, cream the butter and sugar until soft and
light. Beat in the eggs, one at a time. Add the vanilla and beat well. With the mixer set on its lowest speed, blend in the flour mixture alternately with the milk, beginning and ending with flour.
5. Remove the bowl from the mixer stand. With a rubber spatula, fold
in the blueberries.
6. Transfer the batter to the pan and smooth the top. Sprinkle the top
generously with sugar.
7. Bake the cake for 40 to 45 minutes or until the top is brown.
Transfer to a rack to cool. Cut into squares.