I rarely make muffins. Despite being ridiculously easy to make, they never quite come to mind when I’m thinking about what to bake. There’s not much to dislike about them; they’re handheld, easy to eat, not too sweet and provide a reasonable way to eat cake for breakfast. If I’m going to buy a muffin when I’m out, blueberry will always be my first choice, closely followed by chocolate chip. I like a good fruit to cake ratio - I shouldn’t have to go searching for the blueberries, and it needs to have a craggy, sugar crusted domed top, protecting those fluffy insides.
I’ve taken all those best bits and channeled it into a blueberry muffin cake. Essentially a giant muffin of sorts. Making it is still a simple process, all you need to do is mix the wet into the dry ingredients and fold in the blueberries. I generously sprinkle granulated sugar on the surface before baking for a crunchy top and the larger surface area means there’s even more of that to enjoy. Slice this up when it’s still a bit warm and serve with a splash of cold cream for the perfect low-key weekend slice of cake and go back again the next morning for breakfast cake.
Enjoy!
Benjamina x
Before we get into the recipe, here are a couple of reminders of events I’ve got coming up.
FORTNUM & MASON X KITCHENAID
We’ve got a couple of tickets left for this event tomorrow (Saturday 28th June) afternoon. I’ll be demoing some recipes with KitchenAid and you can come for a glass of champagne, cakes, scones and tea and the chance to ask me any burning questions in real life in the gorgeous food and drink studio inside Fortnums. Tickets here.
EDINBURGH INTERNATIONAL BOOK FESTIVAL
If you’ll be in Edinburgh for the book festival, fringe or just a holiday, I’ll be there on the 9th August with Jess Dennison at her studio, Elliots. We’ll sit down to enjoy a feast of treats from my book, I’ll Bring Dessert , and chat about everything from the cookbook writing process to how to get the best out of your desserts. Tickets are on sale now!
BLUEBERRY MUFFIN CAKE
The actual cake isn’t super sweet which gives you the freedom not to hold back on the sugar topping. It’s the best bit of any muffin and I always pick it off first and save a bit for my last bite. I typically just use caster sugar for everything but I opted for granulated sugar to sprinkle on top as the larger granules lend themselves well to bringing the crunch without dissolving during the bake.