July 20, 2022

Blueberry Muffin Cake ~ #TheCakeSliceBakers

This Blueberry Muffin Cake tastes exactly like a cross between a blueberry 
muffin and a coffee cake, and you won't believe how easy it is to make.


The Cake Slice Bakers are in their seventh month of baking through Zoë Bakes Cakes by Zoē François. This book has so many wonderful types of cake - Bundt cakes, quick breads, layered cakes, rolled and fancy cakes just to name a few. And for those who have not heard of Zoē François she is an amazing baker and bestselling author, blogger, and has a series called Zoë Bakes on the Magnolia Network. So far every cake has been a winner.




The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were  Beehive Cake, Hot Milk Sponge Cake, and Blueberry Muffin Cake. My first thought was to make the Beehive Cake, unfortunately I ended up not having enough time to dedicate to it so I went with my second choice which was the Blueberry Muffin Cake - and I have to say that I am not unhappy at all with this choice.


 


I can't tell you how much I love this cake. Not only does is have all the components of a delicious cake - a buttery soft interior, lots of fruit inside, and a crunchy streusel topping - but it is so easy to make.  Measure out the cake ingredients and place all of them in a food processor except the blueberries and process to create the batter, pour it into the prepared pan, and sprinkle with the blueberries.  The streusel topping goes on after the cake has already been baking for around 45 minutes, and then it is baked for a little longer, and then you have this magical cake. It is the sort of cake that you pretty much want another slice of as soon as you have finished the one on your plate. I can't wait to try it with different fruits like raspberries or peaches.


Blueberry Muffin Cake 

Ingredients
Cake ~
  • 140g (10 tablespoons) butter, at room temperature
  • 200g (1 cup) granulated sugar
  • 120g (1 cup) all-purpose flour
  • 35g (¼ cup) whole-wheat flour
  • 60g (½ cup) almond flour
  • 1 teaspoon baking powder
  • 2 eggs, at room temperature
  • 120ml (½ cup) whole milk, at room temperature
  • 1 teaspoons vanilla extract
  • 330g (2 cups) fresh blueberries (see note at the end of #5 in preparation if using frozen)
  • zest of one lemon

Topping ~
  • 60g (½ cup) chopped walnuts
  • 45g (3 tablespoons) granulated sugar
  • ½ teaspoon ground cinnamon
  • pinch salt
  • 30g (2 tablespoons) butter, cut into 8 pieces

Preparation
Cake ~
  1. Preheat the oven to 190 ℃ (375℉).
  2. Spray a 20cm (8-inch) springform pan with baking spray, and line the bottom with a circle of parchment paper, then spray paper with baking spray. 
  3. In a food processor, combine the butter, sugar, all three flours, baking powder, eggs, milk, and vanilla extract and process until smooth.
  4. Pour the batter into the prepared pan.
  5. Sprinkle the blueberries over the top of the batter, and run a knife around the batter to distribute the berries and release any large air bubbles (note ~ if you use frozen berries, they will sink as the cake bakes; fresh berries will stay closer to the top).
  6. Bake until the cake is starting to set in the middle and is golden brown, about 45 minutes.
  7. While the bake is baking make the topping; in a small bowl, toss together the walnuts, sugar, cinnamon, and lemon zest.
  8. Sprinkle the topping over the cake, distribute the butter evenly over the topping, and continue to bake until a cake tester comes out clean, about 25 minutes more (it may take an additional 5 minutes if you are using frozen berries)
  9. Let the cake cool in the pan, to just about room temperature, then run a knife  around the edge to release it from the pan.
  10. Remove the ring from the springform pan and transfer the cake to a serving plate.
  11. Serve the cake warm with a dollop of whipped cream, yogurt, or ice cream.





Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Zoë Bakes Cakes by Zoē François. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.



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