Blueberry Muffin Cake

Spoiler alert: This cake is actually just muffin batter baked into cake form. But that doesn’t mean it’s any less delicious! Pick a morning you feel like having dessert for breakfast and serve it warm, preferably in bed.

Blueberry Muffin Cake


4 oz. (½ cup) unsalted butter, melted and

slightly cooled; more for the pan

9 oz. (2 cups) unbleached, all-purpose flour

1 ¼ cups granulated sugar

2 tsp baking powder

1 tsp kosher salt

½ cup whole milk

2 large eggs

1 tsp pure vanilla extract

¾ lb. (2 cups) fresh blueberries

Confectioners’ sugar, for dusting (optional)


  • Position a rack in the center of the oven and preheat to 350°F.
  • Butter the bottom and sides of a 9-inch, round spring-form pan.
  • Sift the flour, sugar, baking powder and salt into a large bowl.
  • In a small bowl, whisk the butter, milk, eggs and vanilla together. Using a silicone spatula, stir the wet ingredients into the dry ingredients just until incorporated. Fold in the berries.
  • Scrape the batter into the pan, spreading it evenly. Tap the pan on the counter once or twice to break any air bubbles.
  • Bake until golden brown and a tester inserted in the center of the cake comes out clean, 45-55 minutes (if the top gets too brown, tent with aluminum foil).
  • Let cool on a wire rack for 10-15 minutes. Run a paring knife around the edge of the cake and remove the side of the pan. Transfer the cake to a serving plate and serve warm, with confectioners’ sugar sifted over the top, if desired.


8 servings