Imagine the delightful flavor of a blueberry muffin transformed into a full-sized cake—this is what our Giant Blueberry Muffin Cake offers. With just seven simple ingredients and minimal preparation, this cake is as easy to make as it is delicious. The texture is incredibly fluffy, and every bite is packed with juicy blueberries, making it a truly satisfying treat. This cake is perfect for those who love the classic taste of blueberry muffins but want something that can serve a crowd.
Why You’ll Love This:
This Blueberry Muffin Cake is the ultimate in convenience and flavor. Using only one bowl and one spatula, the preparation is mess-free and straightforward, making it a great recipe for beginner bakers or those with busy schedules. The result is a moist, airy cake studded with blueberries, with the added charm of a crispy, golden top scattered with extra berries. It’s a versatile cake that can be enjoyed as a dessert, a treat with your afternoon tea, or even as a special weekend breakfast.
Perfect Occasion:
This cake is ideal for casual gatherings, brunches, or as a comforting treat to brighten up any day of the week. It’s also perfect for picnics and potlucks, as it travels well and is loved by people of all ages. Celebrate the simple pleasures with this delightful cake that promises to be the most delicious thing you’ll taste all week.
Decoration Tips:
For a beautiful presentation, sprinkle the top of the cake with a light dusting of powdered sugar or a few fresh blueberries before serving. If you want to add a bit more sweetness, a simple glaze made from lemon juice and powdered sugar drizzled over the top can enhance the flavors beautifully. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Ingredients:
- 260g milk
- 125g oil
- 250g sugar
- 1 teaspoon vanilla extract
- 315g self-raising flour
- 3 teaspoons baking powder
- 200g blueberries (keep a quarter for the top)
Method:
- In a large mixing bowl, combine the milk, oil, sugar, and vanilla extract. Stir these together until well blended.
- Gently fold in the self-raising flour and baking powder until just combined, being careful not to overmix to keep the cake light and fluffy.
- Carefully fold in most of the blueberries, reserving about a quarter to sprinkle over the top.
- Pour the batter into a greased 20cm cake tin, smoothing the top with a spatula. Sprinkle the reserved blueberries evenly over the surface.
- Bake in a preheated oven at 175°C (347°F) for 45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly before slicing and serving.
Enjoy this easy, fluffy Blueberry Muffin Cake, and prepare to be thanked by everyone who gets a taste!
