Blueberry Muffin Cake

Ingredients

• 2 cups all-purpose flour (spooned and levelled)
• 1 1/4 cups white granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 cup unsalted butter (melted and cooled slightly)
• 1/2 cup buttermilk (*see the Notes below for DIY buttermilk from milk)
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups blueberries (fresh or frozen)
• 1/4 cup flaked almonds (for topping)
• Icing/Confectioners' sugar (for serving)

Instructions

1. 1

   Preheat oven to 350F (regular bake setting - adjust as needed for convection/fan-assisted bake), with a rack in the centre of the oven. Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.

2. 2

   In a large bowl, whisk together the 2 cups all-purpose flour, 1 1/4 cups white granulated sugar, 2 teaspoons baking powder and 1 teaspoon kosher salt. In a small bowl, whisk together the 1/2 cup unsalted butter, 1/2 cup buttermilk, 2 large eggs and 1 teaspoon vanilla. *The butter may solidify a bit when the cold buttermilk and eggs are added, making a chunky mixture. That's ok! Add the wet ingredients to the dry ingredients all at once, stirring together just until all the dry ingredients are incorporated. Do not overmix. Gently fold in the blueberries. Scrape the batter into the prepared pan, spreading it evenly on top. Scatter with flaked almonds.

3. 3

   Bake in a preheated 350F oven until golden and a tester inserted in the centre of the cake comes out clean, about 50-60 minutes. *Check towards the end of baking, and if the top is getting too brown, cover loosely with a sheet of aluminum foil for the last part of baking.

4. 4

   Cool on a wire rack for 10 minutes. Run a knife around the edge of the cake and remove the side of the pan. Transfer the cake to a serving plate. Serve warm or at room temperature, dusted with icing sugar, if you like.