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 Ingredients: 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 ® lb. (2 cups) fresh blueberries Confectioners' sugar, for dusting (optional) Directions: 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 pa
