Blueberry Muffin Cake

What a glorious time of year. The days are long and luxuriously warm, everywhere you look it’s green, and the birds are singing.

We’re fortunate to share our yard with some hummingbird families, who have created a bunch of rambunctious speed-of-light babies, now free from their thimble-size nests. They investigate every flower, siphoning them as if it was mother’s milk. In between plants, they sneak away to our sugar water feeders, only to be dive-bombed by Mom or Dad, admonishing them away from the candy store. They are so tiny, but bring immense joy as we watch their gleeful flight and hear their chittering voices.

And then, there is further goodness at the farmers market, loaded with the plunder from the garden.

We are surrounded by riches everywhere we go. Blueberries

The blueberries are just one of the many things that are out of this world right now.

This loaf cake is simple to whip together, and creates a delicious breakfast treat with straightforward ingredients. Guests for the weekend? Make this! So much better than a muffin.



1/2 cup butter, room temperature
3/4 cup sugar
1 egg
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup buttermilk
2 cups fresh
1/2 cup powdered sugar
1 tablespoon milk, more as needed

Preheat the oven to 350 degrees. Grease a 9×5 loaf pan.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla until well combined.
Combine the flour, baking powder, and salt in a small bowl.
Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk.
Fold in the blueberries.
Bake for 50-60 minutes or until a butter knife inserted in the center comes out mostly clean.
Cool before glazing.
To make the glaze, whisk together the powdered sugar and milk. Add more milk if you’d like the glaze thinner.
Drizzle over the bread before cutting.

This recipe is from (gotta smile, right?)


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