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Blueberry Muffin Cake

Blueberry Muffin Cake


  • 1 cup vegetable oil, plus more for pan
  • 2 large eggs
  • 1-1/4 cups granulated sugar
  • 1 cup sour cream
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 pint fresh blueberries, divided
  • 2 cups all-purpose flour
  • ½ tsp. ground cinnamon
  • 1 cup store-bought granola


Preheat oven to 350°. Grease an 8×8” glass or metal baking dish with vegetable oil. Line with parchment paper, leaving overhang on all sides. Whisk 1 cup vegetable oil, 2 large eggs, 1¼ cups granulated sugar, 1 cup sour cream, and 1 tsp. kosher salt in a medium bowl until sugar and salt are dissolved, about 2 minutes. Add 1 tsp. baking powder and ½ tsp. baking soda and whisk vigorously until dissolved, about 1 minute.

Add half of 1 pint fresh blueberries, 2 cups all-purpose flour, and ½ tsp. ground cinnamon and stir gently with a rubber spatula until flour is incorporated and no streaks remain. Scrape batter into prepared baking dish and smooth surface. Scatter remaining blueberries on top, then sprinkle 1 cup store-bought granola over. Lightly press granola into batter to adhere.

Bake cake until topping is golden brown and a tester inserted into the center comes out clean, 55–60 minutes. Transfer pan to a wire rack and let cool 15 minutes. Using parchment paper overhang, lift cake out of pan and onto a cutting board. Cut into pieces to serve.

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