Easy Blueberry Muffin Cake

• 分量: 16 servings
• 調理時間: 10 minutes
• 総時間: 1 hour

材料

2 tablespoons (28g) unsalted butter, melted

3 tablespoons (36g) Maple Cinnamon French Toast Sugar, divided*

6 tablespoons (85g) unsalted butter, melted

3/4 cup plus 1 tablespoon (161g) granulated sugar

1/4 cup (50g) vegetable oil

1/2 cup (113g) milk, whole preferred

1/4 cup (57g) plain Greek yogurt or sour cream

2 large eggs

2 teaspoons King Arthur Pure Vanilla Extract

2 teaspoons baking powder

3/4 teaspoon table salt

1/4 teaspoon baking soda

1/4 teaspoon nutmeg

2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour

1 1/2 cups (210g) fresh blueberries, coarsely chopped*

1/4 cup (46g) King Arthur Blueberry Jammy Bits, optional

3/4 cup (170g) heavy cream

1 tablespoon (23g) Vermont Maple Cream

手順

Preheat the oven to 350°F with a rack in the center.

To prepare the pan: Line an 8" or 9" square pan with a parchment sling, then brush generously with some of the melted butter. (Save the rest in a warm spot; you'll use it when the cake is finished.) Sprinkle the pan with 2 tablespoons (24g) Maple Cinnamon French Toast Sugar, tapping so that the sugar evenly coats the bottom and sides of the pan (a little loose sugar is OK).

To make the cake: In a large bowl, whisk together the butter, sugar, and vegetable oil until well combined. Whisk in the milk, yogurt, eggs, and vanilla until no lumps remain, then whisk in the baking powder, salt, baking soda, and nutmeg.

Add the flour and stir until only a few dry streaks remain (some lumps are OK). Add the blueberries and Jammy Bits, stirring to evenly distribute.

Transfer the batter to the prepared pan and spread into an even layer (a small offset spatula is a helpful tool here).

Bake for 40 to 45 minutes, until the cake is golden brown and beginning to pull away from the sides of the pan; the internal temperature should be at least 190°F.

Remove the cake from the oven and brush the surface with the remaining melted butter. Sprinkle evenly with the remaining 1 tablespoon (12g) Maple Cinnamon French Toast Sugar.

Let the cake cool in the pan for about 10 minutes before using the parchment sling to transfer it to a wire rack. While the cake cools, prepare the maple whip.

To make the maple whip: In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the cream just to stiff peaks, then fold in the maple cream until a few streaks remain.

Serve the cake, warm or at room temperature, with the maple whip for dolloping.

Storage information: Store the blueberry muffin cake airtight at room temperature for up to 3 days.

栄養

• サービングサイズ: 1 slice (71g)
• カロリー: 210
• 脂肪総量: 10g
• 飽和脂肪: 4.5g
• コレステロール: 40mg
• ナトリウム: 210mg
• 炭水化物総量: 28g
• 食物繊維: 1g
• 糖質総量: 14g
• タンパク質: 3g