I needed a recipe last week to use the blueberries I had on hand and nothing else that I didn't have... I basically had nothing but, well the basics. And blueberries.
So I found this muffin recipe, but honestly, it looked kinda bland. I didn't really think it would wow me, or anyone else. So I made a few tweaks to the recipe and turned it into a cake.
Here is my version of the cake. It is tender, light and flavorful. Enjoy!
Blueberry muffin cake
adapted from Donna's Modern Classics
2 cups all purpose flour
2 tsp baking powder
3/4 cup of sugar
1 cup vanilla Greek yogurt
2 tsp pure vanilla extract
1/3 cup melted and cooled salted butter
1 1/4 cup fresh blueberries
Preheat oven to 350 degrees F.
Sift flour and baking powder together. Add sugar and combine.
Mix yogurt, 2 eggs, vanilla and butter together. Stir in the dry ingredients until just combined. Coat the blueberries in a little bit of flour and fold into the mixture.
Pour into a greased 9 inch cake pan. Sprinkle with raw sugar turbinado sugar and bake for 40 minutes.
Let cool completely before serving.
The cake was soft and buttery and full or delicious, juicy blueberries. It was very yum as it was, but a glaze would have just made it that much better. I'll def make one next time, maybe even make it a mixed berry cake w/ strawberries and raspberries too. :)