Blueberry Muffin Cake Recipe | The Cooking World

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