Averie Cooks · by Averie Sunshine★ 4.7 (21)
Blueberry Muffin Cake
NUTRITION · PER SERVING85M COOK
CAL 10%·PRO 7%
CARBS 29G60% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER19G TOTAL SUGAR
FAT 7G34% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hybrid cake combining the texture of a buttermilk pancake with the fruit of a blueberry muffin. Fluffy, tender, and moist with fresh blueberries throughout.
dessertamericanbaked good🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 9- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- pinch salt (optional and to taste)
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup sour cream (thick, full-fat Greek yogurt may be substituted)
- 3 tablespoons canola or vegetable oil
- 1 teaspoon vanilla extract
- 1 1/4 cups frozen blueberries (don’t unthaw, add them to the batter frozen; see below about using fresh)
- confectioners’ sugar (optional for dusting or see glaze suggestions below)
At a glance
PER SERVING · TIME 85M
CAL 10%·PRO 7%
CARBS 29G60% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER19G TOTAL SUGAR
FAT 7G34% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 50m
- Sodium
- 23mg
- Total sugar
- 19g
- Added sugar
- ≥16g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 105mg
- Calcium
- 34mg
- Iron
- 0.61mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 23MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.