One of my favorite perks of living in New York? The fruit vendors who are strategically located on every other street corner and who sell fruit at ridiculously low prices. They have everything from figs to lychees to eggplants and while it is not organic and probably not local, I think I can feel good about buying from the average Joe who is fighting to achieve the American dream through produce sales. There are certainly worse causes I could donate my money to. Like Coca Cola, for example.

All of this available fruit has spurred me to want to bake more fruit-filled desserts, especially as I’m not sure whether these low scale venture capitalists will still be around in the winter. Knowing that blueberry season is beginning, I decided to make a blueberry cake as my dessert-of-the-week. Kind-of like a muffin top turned cookie cake, this confection was especially good served with a dollop of whipped cream and a scoop of vanilla ice cream. Or you can just dust it with some powdered sugar and serve it for breakfast or brunch instead of dessert. It’s good at multi-tasking that way.
Blueberry Muffin Cake
Makes 1 10-inch cake, adapted from Simply Recipes

1 1/2 cups flour
1 1/2 tsp flour
1 1/2 tsp baking powder
3/4 tsp salt
3 oz butter
3 oz unsweetened applesauce
1 1/2 cups sugar
1/2 tsp vanilla
3 eggs
2 cups blueberries
1 1/2 tsp lemon juice

1. Preheat the oven to 350. Grease a 10-inch springform pan.

2. Combine the 1 1/2 cups flour, baking soda, and salt and set aside.

3. In a separate bowl, beat the butter on high for 2 minutes. Add the sugar and vanilla and beat on medium until fluffy. Add in the eggs one at a time and mix until incorporated. Add the applesauce and mix until incorporated. Reduce the speed of the mixer to low and add in the flour a little bit at a time. Pour the mixture into the baking pan.

4. In the same bowl that the flour was in, combine the blueberries, 1 1/2 tsp flour, and lemon juice. Pour over the cake.

5. Bake on a middle rack for 1 hour or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes and then remove to a platter, berry side up.

I am submitting this to Weekend Herb Blogging which is being hosted this week by Rachel of The Crispy Cook.

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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26 Responses to Blueberry Muffin Cake

  1. Ty'sMommy says:

    Ok, NOW I’m hungry. This looks fantastic, Joanne!

    And hey! I just saw your comment on Stirring the Pot about your Rosemary Mac n CHeese with Caramelized onions…..you gotta post that recipe – just the name made my mouth water!

  2. girlichef says:

    Holy delicious! Now this is the way to eat a muffin, LOL! Looks seriously delicious 😀

  3. Jeff says:

    I hate you for your access to fresh fruits that are just a street corner away. I have to beg and plead with people to get their fruits they are hording that they picked. Thankfully my one friend will buckets of raspberries and blueberries for fresh bread so I have a lot sitting the freezer waiting for a use.

    Nicely done!

  4. Palidor says:

    That looks so incredibly delicious! It looks so moist. I love blueberry muffins hot out of the oven, and that is a great idea to do a “cookie cake” in a springform pan.

  5. Amy says:

    I love, love, love the berries. Raspberries, blackberries, and yes, blueberries. I ALWAYS have a bucket in the house. My kids eat them like candy.

    …and we all know that the muffin top is the best part of the muffin. So I’m diggin’ this cake.

  6. Mari says:

    OMG that just made me drool! hmmm how well do you think that travels? specifically from the city to queens lol

  7. Elra says:

    Joanne, your blueberry muffin cake really look tempting, what a fabulous idea.

  8. nora@ffr says:

    looks heavenly delicious!! i shud giv a try sometime sooner!! m sure my kids vud adore this! thanx for sharing!
    cheers!!

  9. Kim says:

    It looks so pretty!! Lucky to have fruit available to you that way. I agree that the cake is totally suitable for breakfast. I have a way of convincing myself it’s okay to eat desserts for breakfast, especially if fruit is involved ; )

  10. Debinhawaii says:

    I love any muffin/cake with fruit in it and I agree much better to support the fruit vendors than Coca Cola!

  11. Blueberries are my favorite to bake with! This looks like a yummy treat!

  12. Shannon says:

    i’m jealous of your cheap fruit vendors 🙂 this looks fantastic!

  13. Now that is a brilliant idea; though I might be tempted to eat a few muffins-worth without realizing it!

  14. Talita says:

    Delicious, Joanne! Looks moist and yummy!

  15. Donna-FFW says:

    I love the idea of a muffin turned cake. Lotsa possibilities for muffin recipes anywhere. Looks so scrumptious too.

  16. I love blueberries and wish the season lasted long so I could make this delicious looking cake. This would be perfect with some tea!

  17. Looks like a tasty twist on the blueberry muffin – yum!

  18. I am having company and I already baked something decadent and unhealthy for them (their kids) and I want this for those of us more conscious of what we are putting into our bodies but like taste in what we eat. Thanks for timing this recipe just when I need it.

  19. Pam says:

    I love the idea of blueberry muffin cake!!

  20. Kerstin says:

    What a cool idea, a blueberry muffin cake sounds so tasty! Fresh cheap fruit is just the best. I always take advantage too!

  21. burpandslurp says:

    nice! When I was in NYC, I bought fruit from those vendors, too…I just wanted to help out!

  22. Kristin says:

    This sounds wonderful!! I will certainly have to try this after we get back to the blueberry field. No street side vendors for us in the counrty! (Although hubby loved those vendors when we visited the big city!) Your eggplant sandwiches sound wonderful too- my plants are growing. If they all start producing I’m going to be in trouble! Good luck with getting back to class. Exciting about your lab coat & stethoscope- I remember getting mine (although I’m only a nurse- not pre med like you!) and I still have it in fact- wore it last October for Halloween!! LOL!

  23. Katie's blog says:

    I noticed the low prices of the produce in NYC. I was hungry the last time I was there and wanted something to tide me over. I bought a banana for 25 cents – it was the cheapest food I had the whole trip. Your muffin cake looks fabulous!

  24. Rachel says:

    This giant blueberry muffin concept is just great. Thanks for sending over a slice to Weekend Herb Blogging!

  25. Kevin says:

    Nice looking blueberry cake! I really like blueberry baked goods like this.

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