CONDLEY: Blueberry muffin round is good any time of the day
I’m always in the mood for something sweet, so when I ran across this recipe in my stack, it just seemed like it was meant to be.
I’d torn this recipe for Blueberry Streusel Muffin Round from a copy of Southern Lady Magazine.
The photo that accompanied the recipe showed the round served on a silver platter and cut into eight slices, which wouldn’t be too much to have around the house. Too much sweets around the house isn’t good for my waistline.
The title of the recipe made me think of the tops of muffins, which is the best part because of the crunchiness of the streusel.
Blueberry Streusel Muffin Round
— 1 1/2 cups plus 1/3 cup all-purpose flour, divided
— 1 1/4 cups granulated sugar, divided
— 2 teaspoons baking powder
— 1 1/2 teaspoons ground cinnamon, divided
— 1/2 teaspoon ground nutmeg
— 1/2 teaspoon kosher salt
— 1/3 cup vegetable oil
— 1 egg
— 1/3 cup whole milk
— 1 cup plus 2 tablespoons fresh blueberries, divided
— 1/4 cup unsalted butter, melted
— Confectioners’ sugar
Preheat oven to 400 degrees. Line bottom of a 9-inch springform pan with parchment and spray edges with baking spray.
In a large bowl, whisk 1-1/2 cups flour, 3/4 cup granulated sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt until combined.
In a small liquid measuring cup, whisk oil, egg and milk until combined.
Pour oil mixture into flour mixture, folding until combined.
Fold in 1 cup blueberries.
Spread batter into prepared pan.
Top batter with remaining 2 tablespoons blueberries.
In a small bowl, mix together remaining 1/3 cup flour, remaining 1/2 cup granulated sugar and remaining 1/2 teaspoon cinnamon; stir in melted butter with a fork. Sprinkle over bread.
Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes before removing from pan. Let cool completely on a wire rack.
Garnish with confectioners’ sugar if desired.
I lined a 9-inch springform pan with parchment.
Instead of using cooking spray, I greased the sides of the pan with shortening.
I turned on the oven and filled a large bowl with some flour, sugar, baking powder, cinnamon, nutmeg and salt.
I stirred the dry ingredients until they were well mixed.
To a two-cup measuring cup I added the oil, egg and milk and used a fork to combine them then poured the mixture into the bowl of dry ingredients.
I folded the ingredients together, and once satisfied they were combined, I poured in a cup of frozen blueberries. The recipe calls for fresh berries, but I had frozen and they worked just fine.
The batter was pretty thick, and wasn’t easy to spread in the pan. Since it had parchment paper in the bottom, the batter was stuck to it and that seemed to make it hard to spread without lifting the parchment and moving it around. I was just glad it was a small pan.
Once the batter was smoothed into the pan, I sprinkled the rest of the blueberries on top.
In a small bowl, I poured in the remaining flour, sugar and cinnamon. I combined those ingredients then added the melted butter.
After the butter was mixed in, I was able to sprinkle this over the batter and placed the pan in the oven.
When the oven timer sounded and I opened the door, the aroma was amazing.
The cake hadn’t risen a great deal, but it looked yummy.
I let the pan cool on a wire rack for a bit then removed the sides and let the cake continue to cool.
After about 15 minutes, I could not stand it. I had to try this great-looking thing sitting on my counter.
Before slicing it, I sprinkled on some confectioner’s sugar.
I sliced into the warm cake and slid a slice on a small plate.
The first bite was all I needed and I knew I’d nailed this recipe.
It was so good.
The title was spot on. It did taste like the top of a muffin. This muffin-like pastry was delicious warm and at room temperature.
It was good for dessert and for breakfast. Heck, it was darn good anytime and I didn’t end up eating it all myself. I shared with our neighbors, Rachel and Chris, so I could spread the love.
I once heard that muffins were invented so we would have an excuse to eat cake for breakfast. I don’t need any excuse to eat this any time of the day, and I recommend you give it a try.
Sarah Condley is an amateur baker and chef who is compiling a cookbook of her favorite recipes.