Blueberry Muffin Cake

Last Monday, I woke up early and baked a cake.

I used local blueberries that I’d picked myself. Buttermilk and oil were added to make it slightly dense and extra moist. I swirled in some fresh blueberry jam. I took care to not over-mix the batter and to make sure the jam swirl was just right. And then I topped it off with some cinnamon-hinted crumble.

In the end, it was really just a blueberry muffin. But it was a giant blueberry muffin that you could cut and share, and eat with a fork. It was warm and fresh and comforting; and I brought it to work. (Whoops, did I start to rhyme?)

So that people could take some along with their morning beverages, I put my caked next to the coffee station, like I normally do. Everyone knew it was my blueberry muffin cake, because bringing in homemade treats is what I normally do. And they all really liked the cake…ok, they loved it (but they normally do).

What’s more important is what was not normal about this Monday: At 5:30PM, I walked into my manager’s office and presented her with a note. The note thanked her for the opportunities and experiences she and her team had given me these last 11 months. But I kindly told her I wanted, I needed, more. I would be leaving to start a new position with an organization, which I hoped would be just that: more challenges, more purpose, more passion...and that I couldn't be more excited!

Last Monday, I brought in a "breakup cake" to work, and then gave my two weeks notice.

Because most things pair well with cake.

Blueberry Muffin Cake

Adapted from Cook's Illustrated, 

via Tracey's Culinary Adventures

Servings: 1 9-inch cake, ~8-10 slices

Blueberry Jam

1 cup fresh blueberries 

1 teaspoon sugar

Crumb Topping

4 tablespoons unsalted butter, melted and cooled

2 tablespoons brown sugar

2 tablespoons sugar

1/8-1/16 teaspoon cinnamon (based on personal preference)

1/16 teaspoon salt

1/2 + 1/3 cup cake (or all-purpose) flour

Cake

1 cups fresh blueberries
1 1/8 cups sugar
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs, at room temperature
1/2 cup vegetable oil
1 cup buttermilk
1 teaspoons vanilla extract

1/2 teaspoon vanilla butter nut extract (or sub 1/8 teaspoon almond extract)

• Preheat oven to 400 degrees and spray a 9-inch cake pan with non-stick spray (alternatively, you could use a loaf pan, but the baking time will increase by ~10-15 minutes).

• To make jam, place blueberries and sugar in a saucepan and bring to a boil over medium heat. Smash berries with a wooden spoon and stir frequently. Continue cooking until thickened and bright blue. Remove from heat and allow to cool slightly.

• To make crumb topping, combine sugars, cinnamon, salt and butter in a small bowl. Add in flour and stir until combined and crumbly. Set aside.

• To make cake, combine sugar and eggs in a bowl and stir until light and fluffy. Add in oil, followed by buttermilk and vanillas. Once fully incorporated, add in flour, baking powder, and salt at once. Stir until partially combined and then pour in blueberries. Make sure to not over-mix. 

• Pour batter into prepared pan. Add spoonfuls of jam throughout the surface of the cake; and using a knife, swirl it into the batter. Next, evenly scatter crumb topping over batter. Bake cake for about 20-25 minutes, or until edges are brown and a cake tester inserted in the middle of the pan comes out clean.