Blueberry Muffin Cake with Cinnamon Sugar
I never thought I would recommend eating a cake for breakfast, but this Blueberry Muffin Cake with Cinnamon Sugar is actually a big muffin, shaped as a cake, so totally legal to eat early in the morning.
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Servings: 6 inches
Ingredients
- 2 ounces butter melted, but not browned
- 4.5 ounces all-purpose flour
- 1/2 cup sugar
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon vanilla extract
Cinnamon Sugar (optional)
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter melted, not browned
Instructions
- Preheat your oven to 350 degrees F.
- Butter a 6″ springform (bottom and sides) or use parchment paper for the bottom and only butter the sides.
- Mix flour, sugar, baking powder and salt in one bowl. Mix egg, butter, milk and vanilla in another bowl.
- Add wet ingredients to the dry ingredients until incorporated.
- Add the blueberries and fold these into the batter.
- Pour the batter into the springform and tap the form on the counter to get rid of any air bubbles.
- Place the cake in the oven and bake for 50-55 minutes or until a toothpick comes out clean. Allow to cool for about 10 minutes.
- Take the cake out of the form. You may need to use a spatula around the edges. Be careful as the cake is still warm and can easily break. Brush top and sides with melted butter.
- Sprinkle top with the cinnamon sugar and use your hands to press the cinnamon sugar onto the sides of the cake.
- Cut and serve or allow the cake to cool to room temperature.
Nutrition
Calories: 275kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Sodium: 479mg | Fiber: 1g | Sugar: 25g
Nutrition information is automatically calculated, so should only be used as an approximation.
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