To say goodbye to summer, we decided to share the recipe for our Blueberry Muffin Cake.
Inspired by a recipe in Zoë Bakes Cakes, our recipe adds a little almond flour, white spelt flour, and walnuts to amp up the heartiness that sets off the tart explosions of blueberry flavor.
To add an extra boost to the blueberry flavor, we add just a little bit of ground coriander. This is a super magical spice for blueberries because they share an essential oil, so when combining a little bit of coriander in the blueberries, you bring out a little more of their lemony brightness without it tasting spicy.
140 g (10 tablespoons) butter, at room temperature
200 g (1 cup) granulated sugar
120 g (1 cup) all-purpose flour
35 g (¼ cup) white spelt flour
60 g (½ cup) almond flour
4 g (1 teaspoon) baking powder
1.5 g (¼ teaspoon) kosher salt
2 eggs, at room temperature
120 g (½ cup) whole milk, at room temperature
5 g (1 teaspoon) vanilla extract
310 g (2 cups) fresh or frozen blueberries
15 g (1 tablespoon) all-purpose flour
1.5 g (¼ teaspoon) ground coriander
60 g (½ cup) chopped walnuts
45 (3 tablespoons) granulated sugar
1 pinch kosher salt
30 g (2 tablespoons) unsalted butter, cut into 8 pieces
Whipped Cream for serving
Sign Up today to get into our cooking world. You will receive for free our best tips, reviews, recipes and much more...
The Cooking World is a team of professionals passionate about the world of food from diverse areas.
Our purpose is to share our passion and knowledge with everyone to teach how they can cook more and have a good time while doing it.
