Get the Recipe:
Berry Muffin Cake
This berry muffin cake is like a giant berry muffin baked in a cake pan. Filled with fresh berries and made without a mixer, it’s perfect for breakfast, brunch, or an easy snack.
Ingredients
- 2 cups (240 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ½ cup (120 ml) milk
- 1 teaspoon vanilla extract
- 12 ounces (340 g) assorted berries, about 2 cups
- 1 to 2 tablespoons coarse sugar, for an optional topping
- confectioners' sugar, for garnish
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Instructions
- Preheat oven to 350°F (175°C). 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. Sprinkle with coarse sugar, if using.
- 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. If you like, sprinkle the top with confectioners' sugar before serving.
Notes
- Recipe adapted from Fine Cooking.
- Use any combination of blueberries, raspberries, blackberries, and chopped strawberries.
- If using frozen berries, add them directly from the freezer without thawing.
- For a bakery-style muffin top, sprinkle 1 to 2 tablespoons coarse sugar over the batter before baking.
- Store tightly covered at room temperature up to 2 days or in the refrigerator up to 5 days.
- The cake can be frozen up to 2 months. Wrap well and thaw overnight in the refrigerator.
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