Blueberry Muffin Cakeloaf Recipes

BLUEBERRY MUFFIN CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.
• Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
• Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg, and vanilla extract. Mix remaining 1 cup flour, baking powder, and salt in a small bowl. Add flour mixture to sugar mixture; mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan.
• Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.

LEMON-BLUEBERRY MUFFIN BREAD

Steps:

• Heat oven to 375°F. Grease bottom only of 8x4-inch loaf pan. Drain blueberries; rinse and set aside.
• In medium bowl, stir muffin mix, water, melted butter, eggs and lemon zest just until blended (batter will be lumpy). Gently stir in blueberries. Pour into pan.
• Bake 33 to 38 minutes or until toothpick inserted in center comes out clean and top of loaf is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove to cooling rack. Cool completely, about 1 hour.
• In small bowl, beat powdered sugar and 1 tablespoon of the lemon juice with whisk until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1/2 teaspoon at a time. Spread over loaf. Store loosely covered at room temperature.

BLUEBERRY LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

BLUEBERRY LOAF CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. , Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

BLUEBERRY MUFFIN CAKE/LOAF

Steps:

• Mix the above ingredients (in a very large bowl) until blended, it will be slightly lumpy. Pour into prepared pan(s) of choice, I used 4 mini-loaf pans filled half way and a 8x8 square cake dish.
• Bake at 350 for 30 mins, or until golden brown and toothpick comes out clean.

BLUEBERRY STREUSEL LOAF CAKE

Steps:

• Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.
• Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.
• Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• Make the cake: In a medium bowl, toss the blueberries with 1/4 cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.
• Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.
• Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.
• Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over 3/4 full. Place it on a parchment-lined baking sheet.
• Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about 1/2 inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it's browning too quickly.
• Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.