Blueberry Muffin Cake

By jeenikeen

Think of the best blueberry muffin you've ever had. You thought, "man, this could be cake," didn't you? Well now it is.

Ingredients

• 4 ounces unsalted butter, melted and cooled slightly; plus more for the pan
• 9 ounces unbleached all-purpose flour, about 2 cups
• 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
• 3/4 pound fresh blueberries, about 2 cups
• Confectioners’ sugar, for dusting (optional)

Details

Servings 8
Adapted from finecooking.com

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9-inch round springform pan.

Sift the flour, sugar, baking powder, and salt into a large bowl. In a small bowl, whisk the butter, milk, eggs, and vanilla. Using a silicone spatula, stir the wet ingredients into the dry ingredients just until incorporated. Fold in the berries. Scrape the batter into the prepared 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 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 the edge of the cake and remove the side of the pan. Transfer the cake to a serving plate and serve warm or at room temperature, with confectioners’ sugar sifted over the top, if you like.