This easy Berry Muffin Cake is a perfect breakfast treat when you’re craving something other than your usual morning meal. It’s great for brunch or a sweet snack, too!
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 something simple like yogurt or oatmeal.. 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 Berry 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. Honestly, I’ll take it most any time of day!
This big ol’ Berry Muffin Cake 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. I like to sprinkle a little bit of confectioners’ sugar on top, but you can even skip that if you want to make this muffin cake as simple as can be.
Tips for Success
- Measure accurately. Use a kitchen scale if possible. Otherwise, use the spoon and sweep method, and take care to measure all ingredients well.
- Use a light-colored metal pan. Dark pans tend to over-bake the edges and bottom, while leaving the center under-baked or even causing it to fall.
- A springform pan works best. Being able to remove the sides makes it easy to serve this delicate muffin cake. If you don’t have a springform pan, then a cake pan should be fine. Just be careful when removing the cake from the pan.
- Fresh berries are best. You’ll get the best results from fresh berries, but you can use frozen berries in a pinch. Be sure to rinse and dry them very well.
- Chop larger berries. Take the time to cut larger berries into smaller, bite-size pieces.
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.