Berry Muffin Cake
Are you a morning person? I am most definitely not. It takes me a while to get going every day. Because of that, our breakfasts generally consist of yogurt for me and cereal for Quinn. Not very exciting, I know, but they serve their purpose just fine.
As you can imagine, I don’t get much baking done until a little later in the day. But sometimes, especially on a lazy weekend day, I want so much to be that person that gets up and bakes a nice treat for breakfast. This quick and easy muffin cake is the perfect solution!
While this is called a cake, it’s really just one giant muffin. But you get to skip the step of scooping batter into a muffin pan. It’s such a lovely, no-fuss treat for a weekend breakfast or brunch. Or grab a slice and enjoy with your afternoon coffee or tea.
This big ol’ muffin is wonderfully soft and moist and really just lovely. It’s so nice and tall, too. And such a wonderful texture! It’s especially nice when it’s still a bit warm, but it’s every bit as good at room temperature.
If you’re a berry hoarder (like I am) during berry season, then this is a great recipe for using up that random mix of berries in your kitchen. I had some blueberries, strawberries, and a few raspberries left over from other recent baking adventures. Of course, any combination of your favorites will be great. Or just stick to one berry if you prefer. Just be warned that you may find yourself making this again and again.
Berry Muffin Cake
Yield: 8 to10 servings
Prep Time: 20 minutes
Cook Time: 55 minutes
This quick and easy Berry Muffin Cake is a delightful breakfast treat!
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 12 ounces (about 2 cups) berries*
- confectioners’ sugar, for garnish
- Preheat oven to 350°F. Grease a 9-inch springform pan.
- Stir together the flour, sugar, brown sugar, baking powder and salt in a large bowl. Make a well in the center of the mixture.
- Place the eggs in a small bowl, and beat them lightly. Add the cooled butter, milk, and vanilla, and stir to combine. Pour into the well in the dry ingredients. Stir just until combined. Gently stir in the berries.
- Transfer the batter to the prepared pan, and spread evenly. Bake 45 to 55 minutes, or until a pick inserted into the center comes out clean.
- Cool the cake for about 15 minutes. Run a thin knife around the edges of the pan, and then remove the sides of the pan. Sprinkle the top with confectioners’ sugar before serving.
*If you’re using large berries like strawberries, I suggest chopping them into pieces about the size of raspberries.
Recipe adapted from Fine Cooking.
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