bonappetit3.8
Blueberry Muffin Cake
There’s a whole pint of blueberries in this one-bowl cake inspired by one of our favorite breakfast treats. Store-bought granola adds a crunchy topping.
👥 9 Servings👤 Mehreen Karim📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●whisk
- ●oven
- ●spatula
- ●pan
- ●cutting board
📝 Preparation Steps
1
Preheat oven to 350°. Grease a 8x8" glass or metal baking dish with vegetable oil. Line with parchment paper, leaving overhang on all sides. Whisk 1 cup vegetable oil, 2 large eggs, 1¼ cups (250 g) granulated sugar, 1 cup sour cream, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until sugar and salt are dissolved, about ⏱️ 2 minutes. Add 1 tsp. baking powder and ½ tsp. baking soda and whisk vigorously until dissolved, about ⏱️ 1 minute.
vegetable oil, plus more for pan1 cup(250 g) all-purpose flour2 cups(100 g) store-bought granola1 cuplarge eggs2¼ cups (250 g) granulated sugar1sour cream1 cup. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. baking powder1 tsp
2
Add half of 1 pint fresh blueberries, 2 cups (250 g) all-purpose flour, and ½ tsp. ground cinnamon and stir gently with a rubber spatula until flour is incorporated and no streaks remain. Scrape batter into prepared baking dish and smooth surface. Scatter remaining blueberries on top, then sprinkle 1 cup (100 g) store-bought granola over. Lightly press granola into batter to adhere.
pint fresh blueberries, divided1(250 g) all-purpose flour2 cups(100 g) store-bought granola1 cup
3
Bake cake until topping is golden brown and a tester inserted into the center comes out clean, 55–⏱️ 60 minutes. Transfer pan to a wire rack and let cool ⏱️ 15 minutes. Using parchment paper overhang, lift cake out of pan and onto a cutting board. Cut into pieces to serve. Do ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
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