So what was for breakfast today
It's Blueberry Muffin Cake
and I found it at
Mary and I have been friends for a long time
And I think she's a spectacular cook
and always has some great recipes.
It's a great cake
Easy to put together . . .
Two bowls, no mixer, one wooden spoon
And blueberries are in season, too
I did let it sit a while but it was still warm for breakfast
With a cup of coffee
Obviously, with just the two of us, there were leftovers.
The leftover, me thinks, will be great for a cup of tea this afternoon.
BLUEBERRY MUFFIN CAKE
(From One Perfect Bite)
1/2 cup unsalted butter, melted and cooled slightly; more for the pan
2 cups unbleached all-purpose flour
1-1/4 cups granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup whole milk
2 large eggs
1 teaspoon pure vanilla extract
2 cups fresh blueberries
Confectioners’ sugar, for dusting (optional)
Position rack in center of oven and preheat the oven to 350 degrees F. Generously butter bottom and sides of a 9-inch round springform pan.
Sift flour, sugar, baking powder, and salt into a large bowl.
In a small bowl, whisk butter, milk, eggs, and vanilla.
Stir wet ingredients into dry ingredients just until incorporated. Fold in berries. Scrape the batter into prepared pan, spreading it evenly. Tap pan on counter once or twice to break any air bubbles.
Bake until golden-brown and a tester inserted in center of cake comes out clean, 45 to 55 minutes (if the top gets too brown, tent with aluminum foil).
Cool on a wire rack for 10 to 15 minutes. Run a paring knife around edge of the cake and remove ring. Transfer cake to a serving plate and serve warm or at room temperature, with confectioners’ sugar sifted over top, if you like. Yield: 8 servings.
It's Friday, National Blueberry Day, and I'm joining Michael at Rattlebridge Farm for Foodie Friday.