Sometimes you want cake, sometimes you want blueberry muffins—and sometimes you want both. For that third option, there’s this fun treat that’s perfect for breakfast or brunch. The soft, pillowy cake is bursting with tart blueberries and has a sprinkling of sugar on top that creates the crunchy crust that all the best bakery muffins have. And instead of dealing with muffin tins, you just spread the batter in a large baking dish and stick it in the oven. So easy!
The cake serves a crowd, so it’s perfect for gatherings. Because it’s a muffin-cake hybrid, it’s delicious with mimosas, eggs, and bacon and also makes a great light dessert for a shower or lunchtime party. Serve the cake as is or with some softened salted butter.
To make sure the cake is party-perfect, we have a few tricks for making it look its best. Because the cake is so tender, we suggest spraying the pan with cooking spray, lining the pan with parchment paper, then spraying the parchment. When the cake is cool, you can use the parchment paper sling to easily lift the cake out of the pan in one piece. Cut the cake into squares and arrange on a platter or pile into a kitchen towel-lined basket.
You know how when you make blueberry muffins all the fruit sometimes sinks to the bottom? To make sure you can see plenty of bright blueberries in the cake, fold 2 1/2 cups of the fruit into the batter, then sprinkle the remaining 1/2 cup on top.
Store any leftovers in an airtight container or stick them in a zip-top bag and toss them in the freezer so you can have blueberry breakfast cake any time, which honestly sounds like a dream come true.
Did you make this cake for breakfast or dessert (or both)? Tell us all about it in the comments below.
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