Seasons and Suppers · by Jennifer Maloney★ 5.0 (6)
Blueberry Muffin Cake
NUTRITION · PER SERVING55M COOK
CAL 13%·PRO 9%
CARBS 38G59% OF CAL
3G FIBER0G ADDED0G INTRINSIC13G OTHER23G TOTAL SUGAR
FAT 10G35% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender blueberry cake studded with fresh berries and topped with sliced almonds and powdered sugar. Moist from buttermilk, equally suited to breakfast or afternoon tea.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup unsalted butter (melted and cooled slightly)
- 2 cups all-purpose flour (spooned and levelled)
- 1 1/4 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup buttermilk (*see the Notes below for DIY buttermilk from milk)
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups blueberries (fresh or frozen)
- 1/4 cup flaked almonds (for topping)
- Icing/Confectioners' sugar (for serving)
At a glance
PER SERVING · TIME 55M
CAL 13%·PRO 9%
CARBS 38G59% OF CAL
3G FIBER0G ADDED0G INTRINSIC13G OTHER23G TOTAL SUGAR
FAT 10G35% OF CAL
5G SAT5G 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
- 168mg
- Total sugar
- 23g
- Added sugar
- ≥20g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 125mg
- Calcium
- 34mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 168MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.