Child's Play - Blueberry- Muffin Cake

From the kitchen of One Perfect Bite...I made this very simple cake this weekend and while I was putting it together, it dawned on me that it would be perfect for young cooks to try. While the batter bakes in a cake pan, the recipe, which comes from Fine Cooking magazine, is really for muffins, and doing away with the potentially messy transfer of batter from bowl to muffin cups makes easy work of this treat for moms and kids alike. The cake can be made without special equipment and it comes together easily, so if you'll be spending any time in an ill-equipped summer rental kitchen, you might want to keep this recipe in mind. The cake is almost trouble free, but it wants to stick to the pan, so be sure to butter the pan well before adding batter to it, and do formally test the cake for doneness before you remove it from the oven. Mine needed 5 minutes more than the time suggested in the recipe. This really is a lovely cake and while it is perfect for breakfast or brunch, it also makes a very nice snack cake. I do hope you'll give this recipe a try. Here is how the cake is made.

Blueberry-Muffin Cake...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

Ingredients:
1/2 cup unsalted butter, melted and cooled slightly; more for the pan
2 cups unbleached 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 pure vanilla extract
2 cups fresh blueberries
Confectioners’ sugar, for dusting (optional)

Directions:
1) Position rack in center of oven and preheat the oven to 350 degrees F. Generously butter bottom and sides of a 9-inch round springform pan.
2) Sift flour, sugar, baking powder, and salt into a large bowl.
3) In a small bowl, whisk butter, milk, eggs, and vanilla.
4) Stir wet ingredients into dry ingredients just until incorporated. Fold in berries. Scrape the batter into prepared pan, spreading it evenly. Tap pan on counter once or twice to break any air bubbles.
5) Bake until golden-brown and a tester inserted in center of cake comes out clean, 45 to 55 minutes (if the top gets too brown, tent with aluminum foil).
6) Cool on a wire rack for 10 to 15 minutes. Run a paring knife around edge of the cake and remove ring. Transfer cake to a serving plate and serve warm or at room temperature, with confectioners’ sugar sifted over top, if you like. Yield: 8 servings.

                    

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