Photograph By Isa Zapata, Food Styling By Susan Ottaviano, Prop Styling By Stephanie De Luca
All you need is a single bowl, whisk, and your best pint of blueberries, of course, to make this shockingly simple blueberry “muffin” cake. Each ingredient is added to the bowl in strategic order to guarantee a moist, tender crumb as well as easy cleanup. A touch of cinnamon brings warmth while the store-bought granola grants the cake a satisfyingly crunchy topping with no added effort. Love even more crunch? Go for the granola with larger clusters. We’d skip the varieties with added fruit to avoid a dry, potentially tooth-breaking experience.
Ingredients
9–12 servings
1
2
1¼
1
1
1
½
1
2
½
1
Preparation
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Step 1
Preheat oven to 350°. Grease a 8x8" glass or metal baking dish with vegetable oil. Line with parchment paper, leaving overhang on all sides. Whisk 1 cup vegetable oil, 2 large eggs, 1¼ cups (250 g) granulated sugar, 1 cup sour cream, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until sugar and salt are dissolved, about 2 minutes. Add 1 tsp. baking powder and ½ tsp. baking soda and whisk vigorously until dissolved, about 1 minute.
Step 2
Add half of 1 pint fresh blueberries, 2 cups (250 g) all-purpose flour, and ½ tsp. ground cinnamon and stir gently with a rubber spatula until flour is incorporated and no streaks remain. Scrape batter into prepared baking dish and smooth surface. Scatter remaining blueberries on top, then sprinkle 1 cup (100 g) store-bought granola over. Lightly press granola into batter to adhere.
Step 3
Bake cake until topping is golden brown and a tester inserted into the center comes out clean, 55–60 minutes. Transfer pan to a wire rack and let cool 15 minutes. Using parchment paper overhang, lift cake out of pan and onto a cutting board. Cut into pieces to serve.
Do ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
