Blueberry Muffin Cake Recipe
Are you in the mood for something sweet and delicious? If so, then you're in luck because this blueberry muffin cake recipe is sure to hit the spot! This easy-to-follow recipe will have you enjoying a delicious cake in no time. Not only that, but it's packed full of nutritious ingredients such as blueberries and whole wheat flour. So go ahead and give it a try today and you'll be glad you did!
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 2 cups fresh or frozen blueberries
Instructions
Preheat oven to 350°F. Grease a 9-inch round cake pan with butter or cooking spray and set aside.
In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, mix together brown sugar, melted butter, eggs, vanilla extract, and milk. Whisk until combined.
Add wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
Fold in the blueberries into the batter. Pour the batter into the prepared cake pan and spread evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for 10 minutes before serving. Enjoy!
Nutrition
Each slice of this blueberry muffin cake contains approximately 250 calories, 9g of fat, 37g of carbohydrates, and 4g of protein.
It is also a good source of dietary fiber, calcium, iron, and Vitamin C. This cake is perfect for those who are looking for a nutritious and delicious dessert.
This cake is best served warm and can be stored in an airtight container for up to 3 days. Enjoy!
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