Friday, October 3, 2014

Blueberry Muffin Cake

1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream
3 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
1 1/4 cups frozen blueberries
  1. Preheat oven to 350F. Spray an  8-inch square pan set aside.
  2. In a medium bowl, whisk together the first 6 dry ingredients set aside.
  3. In a separate small bowl, whisk together the next 5 wet ingredients.
  4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don't overmix or try to stir them smooth.
  5. Gently and briefly fold in the frozen blueberries.

  1. Bake until done and toothpick comes out clean between 40-60 min 

  1. Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing.

* I thought that this was ok I didnt love it and for that reason probably wont make again I give it a 3 1/2

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