Blueberry Muffin Cake Recipe

Name: Blueberry Muffin Cake Recipe
Total time: 80 min
Ingredients: 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 1/2 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 1/2 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

www.thecookingworld.com

Inspired by a recipe in Zoë Bakes Cakes, our Blueberry Muffin Cake adds a little almond flour, white spelt flour, and walnuts to amp up the blueberry flavor.

View full recipe on www.thecookingworld.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.thecookingworld.com.

Share this recipe:

Cooking tools: