This is one of my favourite muffin recipes. I bake these all the time with crumble on top. So when I decided to make my Mega Breakfast Cake on How To Cake It (don't forget to subscribe!), I knew this recipe would be the perfect base. It never lets me down.
Where Do I Get My Ingredients And Tools???
If only getting your caking ingredients was as easy as grabbing a blueberry muffin at a coffee shop! I've organized my ingredients and tools for you in a Parsel collection here.
This recipe makes three 8” x 3” round pans (4 ½ lbs of batter).
Making Your Blueberry Buttermilk Muffin Cake!
Ingredients You Will Need:
4 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
1 Tablespoon grated lemon zest, about 2 lemons
2 cups buttermilk, room temperature *
1 cup unsalted butter, melted and cooled
1 Tablespoon vanilla
2 cups blueberries
Take 1 tablespoon of flour and toss your blueberries in it just to coat. This will help the berries stick to your batter.
In a large bowl, whisk together your flour, sugar, baking powder, baking soda, salt and lemon zest.
In a second large bowl, whisk your 2 eggs slightly. Whisk in your buttermilk, melted butter and vanilla.
Make a well in the centre of your dry ingredients. Pour ½ of your wet ingredients into the well, and begin to mix the batter by stirring it with an open hand. You can use a spoon if you prefer, but I find using my hands a more effective way of knowing all your ingredients are combined.
Pour in the rest of your wet ingredients and continue mixing. Finally, fold in your blueberries.
Divide the batter between your prepared pans and bake at 350º for 35- 40 minutes.
** Caking Tip: If you cannot find buttermilk, simple leave 2 cups of milk at room temperature. Pour in 2 teaspoons of white vinegar and allow to sit for 30 minutes. Stir the mixture and it’s ready to use.