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Single Layer Brown Sugar Blueberry Cake
My go-to muffin mix, prepared in a cake pan! Try out this buttery crumble cake that’s exploding with sweet blueberries.
It’s amazing to me you can throw some fruit in a cake and call it breakfast. But here we are. Specifically a single layer. If you make two layers and stack them you’ve gone too far. If you’ve added icing, then… that’s a birthday cake.
For this recipe, my original goal was blueberry muffins. Once I finished the batter I decided why not throw it in a cake pan and let it go. So I did.
This recipe is my go-to blueberry muffin mix. It incorporates creamed butter, eggs, and brown sugar. Your standard flour, baking powder, and salt. With a couple of handfuls of juicy berries.
This recipe is a great base for any fruit you have on hand. I enjoyed making this recipe in a cake pan since it served up so nicely. I topped each slice with whipped salted butter and served it alongside espresso just to completed the sit-down bistro vibe.
Check out my tips and tricks below for the best single-layer blueberry cake. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST SINGLE-LAYER BLUEBERRY CAKE
creaming: the key to any good cake is creaming the butter, sugar, and egg. I like to start off with butter and sugar. I whip them together until the sugar is fully incorporated. then one by one I add in the eggs. whipping the eggs with butter and sugar adds air. which will add height to your cake.
oil: I like to add a splash of oil to my muffins that why it’s in this “cake” batter. since the muffins are cooked at a higher heat than a normal cake the oil keeps everything from drying out.
fold in the berries: the last time you want to use your electric mixer is when adding in the milk and flour after that step away from it. other than running the risk of over mixing. folding in the berries keeps them intact and juicy. breaking up the berries before the cake has time to set will throw off your measurements and can result in an undercooked flat cake.
cake pan: this recipe can absolutely be thrown into muffin tins. fill them 3/4 full and cook them at the same temperature but reduce the time by half. a toothpick should run clean. or coat a standard cake pan with butter and sugar, add in the batter then tap the pan. it’s ready to go.
turbinado sugar: before you put your cake in the oven. tap it to reduce the air bubbles and make sure it’s even. then add a generous amount of turbinado sugar to the top. the turbinado sugar once melted by the heat will form a hard shell over the top. it looks nice too.
heat: muffins need high heat. it helps them rise. keep your oven at 375F since this Is a cake and not muffins. this cake takes close to an hour to bake. closer to the end you’ll reduce the heat so the cake can continue cooking but won’t brown any further. the sugar on top adds color but can burn. and burned sugar turns bitter.
SIMILAR INGREDIENTS TO:
- CINNAMON ROLLS CREAM CHEESE TOPPING
- CARROT CAKE BREAKFAST BARS W/ CREAM CHEESE COCONUT TOPPING – RAW VEGAN
- SPICED APPLESAUCE CAKE
ENJOY THIS RECIPE WITH:
Single Layer Brown Sugar Blueberry Cake
INGREDIENTS
- 2c Flour
- 1c Brown Sugar
- 1/2tsp Salt
- 2tsp Baking Powder
- 1/2c Butter, softened
- 2 Eggs
- 1/2c Milk
- 2c Blueberries
- 1Tb Vanilla
- 2 TB Oil
INSTRUCTIONS
- Start off by creaming the butter and sugar.
- Add in the eggs one by one till the mix is pale and added some volume.
- Add in baking powder and salt.
- Add in flour, milk, vanilla, and oil.
- Once everything is mixed together.
- Fold in the blueberries.
- Bake at 375F for 40 minutes lower the heat to 350F for 15 minutes. A toothpick should run clean.
- Dust with powdered sugar serve warm or cool.
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