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Blueberry Muffin Cake (small batch)

Thursday, May 26, 2022 2:01

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One of the challenges of living on your own is that you often miss out on baking and eating things because most recipes just bake up in quantities that are far too much for you to conceivably use up.

Sometimes you can get around that by giving half of whatever you bake away, and sure, you can freeze it, but, if you like to bake as much as I do, you will soon run out of space in the freezer and your neighbors will get tired of seeing your face.

This past year or so I have been trying to small batch as many recipes as I can, and today I am sharing an easy blueberry muffin cake that makes only 4 or 5 servings rather than 8 or 10.

The original blueberry muffin cake recipe baked in a 9-inch spring form pan. I found this recipe quite some time ago on a blog called Cookies and Cups. It became a favorite recipe of mine to bake when I knew I was having company over.

I decided to adapt it today to a much smaller size than the original recipe makes. This is the perfect size for me to make and then if I freeze any of it, it doesn’t take up too much space in my freezer. In all truth though, I could probably eat my way through this in just two or three days.

I hate waste.

This is probably one of the best homemade muffin cakes that you would ever want to bake and eat. Not only does it have a beautiful tender crumb, but it is filled with ripe plump sweet berries.

Don’t get me started on the moreish crunchy streusel topping . . . and then there is that sweet vanilla glaze. What’s not to love about this!!

Blueberries are one of my favorite fruits and they are really good for you as well. Filled with anti-oxidants they are considered to be a super fruit.

I try to eat some every day. I sprinkle them on my cereal, eat them out of hand and also try to use them in baked goods from time to time. They especially shine in beautiful bakes such as this fabulous cake.

WHAT YOU NEED TO MAKE BLUEBERRY MUFFIN CAKE

I am sure you probably have everything you need in your kitchen right now to make this fabulous cake! Lets start with the streusel topping!

For the streusel Topping:

1/3 cup (75g) granulated sugar
4 1/2 TBS plain all purpose flour
1/2 tsp ground cinnamon
3 TBS butter, at room temperature

I have also used ground cardamom in this, half and half with the cinnamon. Cardamom has almost a citrus flavor and we know how well that goes with blueberries.

For the cake:

1 cup (140g) plain all purpose flour
1 tsp finely grated lemon zest
1/3 cup (75g) granulated sugar
2 TBS butter, room temperature
1/3 cup + 1 TBS (90ml) milk
1 small free range egg, or 1 large free range egg yolk
1 1/4 tsp baking powder
1/4 tsp salt
1 cup (190g) fresh blueberries

Don’t stint on the berries. In fact I probably use a bit more than is suggested. I like to push a few into the top of the cake before sprinkling on the streusel.

For the vanilla glaze:

1/4 cup (65g) sifted icing sugar
few drops vanilla
1 tsp milk

What cake or muffin is not enhanced with the addition of a sweet vanilla glaze? This is its crowning glory.

HOW TO MAKE BLUEBERRY MUFFIN CAKE

This smaller version of the regular cake bakes in a 9 by 4 inch loaf tin, cutting into five beautiful moreishy thick slices.

Preheat the oven to 175*F/190*C/ gas mark 5. Butter a 9 by 4 inch loaf tin and line with paper so that you have an overhang for lifting out on the two long sides.

First make the streusel. Measure all of the dry ingredients into a bowl and cut in the butter until you have a dry crumbly mixture. Set aside.

Whisk together the flour, baking powder and salt for the cake. Whisk together the milk and egg for the cake.

Rub the sugar and lemon zest together in a bowl, until quite fragrant. Add the butter and cream together. Add the flour mixture and milk mixture and mix until just combined.

Fold in the blueberries and spread the batter into the prepared loaf tin. Sprinkle the streusel mixture evenly over top.

Bake in the preheated oven for 40 to 45 minutes until golden brown, set and a toothpick inserted in the center comes out clean.

Leave to cool in the pan on a wire rack for ten minutes before lifting out onto the rack to finish cooling to lukewarm.

Whisk together all of the glaze ingredients, using only enough milk to give you a nice drizzle. Flick this drizzle over top of the cake.

Cut into thick slices and serve warm or at room temperature.

Yes, I did hedonistically spread lashings of butter onto the surface of my warm slice of blueberry muffin cake. Yes, it was absolutely luxuriously moreish.

Now you know why I look the way I do. I am not a halfway person. Its all in or nothing. That’s me, take it or leave it.

As a bonafide lover of all things blueberry, it occurs to me that you might be as well and so allow me to share a few of my other delicious blueberry creations:

LEMON BLUEBERRY TURNOVERS – Blueberries. Lemon. Puff pastry. Glaze. Prepare to fall in love.

LITTLE BLUEBERRY PUDDINGS – tiny cakes served warm with either pouring cream or ice cream. A delicious dessert any way you look at it.

SPICED BLUEBERRY SCONES - Beautifully buttery and short, with just the faintest hint of spice . . . cardamom and cinnamon . . . and topped with sweet wild blueberry preserves . . .then baked until crisp and brown on the edges.

Blueberry Muffin Cake (small batch)

Yield: 4 to 5

Author: Marie Rayner

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

I small batched my all-time favorite Blueberry Muffin Cake. It bakes in a 9 by 4 inch loaf tin now. Its got a lovely soft crumb and is loaded with blueberries, topped with a crunchy streusel crumble and drizzled a sweet vanilla glaze.

Ingredients

For the streusel Topping:

1/3 cup (75g) granulated sugar
4 1/2 TBS plain all purpose flour
1/2 tsp ground cinnamon
3 TBS butter, at room temperature

For the cake:

1 cup (140g) plain all purpose flour
1 tsp finely grated lemon zest
1/3 cup (75g) granulated sugar
2 TBS butter, room temperature
1/3 cup + 1 TBS (90ml) milk
1 small free range egg, or 1 large free range egg yolk
1 1/4 tsp baking powder
1/4 tsp salt
1 cup (190g) fresh blueberries

For the vanilla glaze:

1/4 cup (65g) sifted icing sugar
few drops vanilla
1 tsp milk

Instructions

Preheat the oven to 175*F/190*C/ gas mark 5. Butter a 9 by 4 inch loaf tin and line with paper so that you have an overhang for lifting out on the two long sides.
First make the streusel. Measure all of the dry ingredients into a bowl and cut in the butter until you have a dry crumbly mixture. Set aside.
Whisk together the flour, baking powder and salt for the cake.
Whisk together the milk and egg for the cake.
Rub the sugar and lemon zest together in a bowl, until quite fragrant. Add the butter and cream together. Add the flour mixture and milk mixture and mix until just combined. Fold in the blueberries and spread the batter into the prepared loaf tin.
Sprinkle the streusel mixture evenly over top.
Bake in the preheated oven for 40 to 45 minutes until golden brown, set and a toothpick inserted in the center comes out clean.
Leave to cool in the pan on a wire rack for ten minutes before lifting out onto the rack to finish cooling to lukewarm.
Whisk together all of the glaze ingredients, using only enough milk to give you a nice drizzle. Flick this drizzle over top of the cake.
Cut into thick slices and serve warm or at room temperature.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # TheEnglishKitchen

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com

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Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: https://www.theenglishkitchen.co/2022/05/blueberry-muffin-cake-small-batch.html

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