I really love blueberry muffins, freshly baked and overloaded with berries.

I’ve been saving this Blueberry Muffin Cake recipe I found in the Fine Cooking Magazine for 2 years. It’s supposed to be made in the summer when blueberries are fresh but I couldn’t resist making it for New Year’s Day, especially when I discovered gorgeous frozen organic blueberries at Costco. They are large, sweet and loaded with blueberry flavor. Of course, I tweaked the recipe a bit which really improved the flavor.

The only challenge with using frozen blueberries is that they must be completely thawed for the best result. I took mine out of the freezer the night before so they would be ready to go in the morning. In fact, you could measure out all the dry ingredients the night before and have even less prep in the morning.

If you forget to thaw the berries or decide to make this totally last minute and your berries are still slightly frozen, they will chill the batter when added and the result won’t be moist and light.

I confess that in a pinch I’ve done it this way and the cake disappeared in a flash. But the result is definitely better with totally thawed berries.

The original recipe is from the Fine Cooking Magazine, several years back; but I’m giving you my version. I can’t wait to make it again when berries are in season!

Release the sides of the pan and transfer to a serving plate; or cool completely on a wire rack and wrap in saran and foil, and store in an airtight container, and freeze for 2 months.

Pour into the greased springform pan and using a small offset spatula, spread the batter evenly.

Stir the wet ingredients into the dry. Do not overmix! You just want the wet and dry ingredients incorporated.

Fold in the berries.

The only challenge with using frozen blueberries is that they must be completely thawed for the best result.

Bake 45-55 minutes until a tester comes out clean. If the top starts to get too brown, tent loosely with foil.

BLUEBERRY MUFFIN CAKE

EVENT: New Year’s Day Brunch

YIELD: 1 9-inch Cake

Ingredients

1/2 cup (4 oz.) unsalted butter, melted and cooled

2 cups all purpose flour

1 1/4 cups granulated sugar

2 teaspoons baking powder

1 teaspoon kosher salt

1/2 cup whole milk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1 teaspoon lemon zest

2 cups blueberries, fresh or frozen and thawed

1 tablespoon turbinado sugar

1/2 teaspoon ground cinnamon

Equipment

9-inch springform pan, greased or sprayed with non-stick spray

Directions

1. In a large bowl, gently whisk together the flour, sugar, baking powder and salt.

2. In a separate bowl, blend butter, milk, eggs, vanilla, almond extract and lemon zest.

3. Stir the wet ingredients into the dry. Do not overmix! You just want the wet and dry ingredients incorporated.

4. Fold in the berries.

5. Pour into the greased springform pan and using a small offset spatula, spread the batter evenly.

6. Sprinkle top with mixture of turbinado sugar and cinnamon.

7. Bake 45-55 minutes until a tester comes out clean. If the top starts to get too brown, tent loosely with foil.

8. Cool on a rack 15 minutes.

9. Release the sides of the pan and transfer to a serving plate; or cool completely on a wire rack and wrap in saran and foil, and store in an airtight container, and freeze for 2 months.

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