Blueberry Cake or Muffins


This is perfect for late spring and summertime when fresh blueberries are plentiful. I love how the fragrant nutmeg complements the fresh fruit. My friend Marcia got this recipe from her mom. Our families used to pick wild blueberries with her in-laws in the New Hampshire countryside.

I changed the recipe a bit, substituting finely ground whole wheat flour, cutting down a bit on the sugar and adding vanilla. The original recipe calls for half-and-half, but I use 1 % milk and still get a tender and delicious muffin.

Makes a 13 × 9 inch cake or about a dozen muffins

Blueberry prep:

2 cups fresh blueberries

2 Tb flour

Cake:

2/3 cup sugar

1 cube (1/2 cup) butter at room temperature

2 large eggs warmed to room temperature

½ cup milk

1½ tsp vanilla

1 cup finely ground whole wheat flour

1 cup unbleached all-purpose flour

2 tsp. baking powder

1/4 tsp salt

1/2 cup walnut pieces (optional)

Topping:

2 Tb sugar

¼ tsp nutmeg

Preheat oven to 350’

Wash blueberries, and discard overripe ones. Dry in a paper towel. Toss blueberries with 2 Tb flour so that they are lightly coated.

Sift flours, salt and baking powder and stir well to combine.

Beat butter on high speed and add sugar, beating for a few minutes. Add eggs and vanilla, beating until the mixture is light. Scrape the bowl and add 1/4 cup milk, mixing well.

Stir half the flour mixture into the batter only until combined. Add the other 1/4 cup milk and the rest of the flour mixture and slowly stir only until combined.

Fold in the blueberries and walnuts.

Pour in a buttered 13 × 9 inch pan, or into about 12-14 paper muffin cups.

Mix 2 Tb sugar with ¼ tsp nutmeg in a cup. Sprinkle about 1/3 to ½ tsp over each muffin, or if making the cake, sprinkle evenly over the cake.

Bake cake for 45 minutes, muffins for 35-40 minutes, until top is light brown.

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