Blueberry Muffin Cake

One of my favourite fruits is a blueberry, and I love blueberry muffins. I thought I'd try to use one of my usual recipes, but instead of individual muffins, make a muffin cake. I've added a topping to give it more crunch.

There used to be a prolific blueberry bush in the garden, but sadly this year it decided it had had enough!

Preheat oven 190C/gas5                                    Grease a 900g loaf tin.

In a bowl mix together 280g plain flour, 1/2 tpsn salt, 1/2 tspn bicarb and 1 tspn cinnamon.

In another bowl beat together 2 eggs, 100g caster sugar and 85g light brown sugar,then mix in 125ml sunflower oil, 125ml sour cream and 1 tspn vanilla extract.

Gently mix the dry ingredients into the wet one, but don't overmix

Stir in 290g blueberries dusted in 1 tbspn flour to stop them sinking in the cake.

Topping: 100g caster sugar, 50g plain flour, 50g butter cubed and 1/2 tspn cinnamon. Mix together to crumbs, then sprinkle over the top of the cake.

Pour into the loaf tin and bake for about 40-45 mins till golden.

The trick with the flour worked, as the blueberries were well distributed through the cake.
A nice moist texture, with the juicy fruit and the crunch from the topping. A success, and a change from the usual muffins.


Suelle said…
You've packed a generous amount of fruit into the cake - it looks delicious.
I love blueberries and I love muffins so a cake-sized relation of the blueberry muffin sounds very fine to me. When I'm baking with fruit I often forget the flour dusting trick despite the fact that I know full well that it works.

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