Introducing our Blueberry Muffin Fluted Cake recipe. This delightful treat combines the best of both worlds – the classic flavors of a blueberry muffin and the elegant presentation of a Fluted cake. Bursting with juicy blueberries and infused with a hint of vanilla, each bite is a heavenly blend of sweet and tart flavors. The tender crumb of the cake, reminiscent of a fluffy muffin, is complemented by a delightful syrup topping that adds a delightful sweetness. Whether enjoyed as a breakfast indulgence or a show-stopping dessert, our Blueberry Muffin Fluted Cake is sure to impress. So, get ready to create a culinary masterpiece cake that will wow guests.
Here's what you'll need...
Equipment:
- Cordon Non-stick Cast Aluminum Fluted Pan (OR other Baker's Secret Fluted Pan Size 9")
- Mixing Bowls
- Whisk (Silicone OR Stainless Steel)
- 2-1 Scraper & Spatula 10"
- Brush and Spatula Set
- 4pcs Measuring Cups with Scraper
Ingredients
For the cake:
- ¾ cup salted butter room temperature
- 1 ½ cups granulated sugar
- 1 tsp vanilla extract
- ½ cup vegetable oil
- 4 eggs room temperature
- 1 ¼ cup buttermilk room temperature
- 3 cups all-purpose flour
- 1 3.4 oz box instant vanilla pudding
- ½ tsp baking soda
- ½ tsp salt
- 3 cups blueberries
For the simple syrup:
- ¼ cup water
- ¼ cup granulated sugar
Instructions
For the cake:
- Preheat the oven to 350° and grease and flour your Fluted pan. In the bowl of a stand mixer cream butter, granulated sugar and vanilla on medium high speed until light and fluffy, about 5 minutes.
- Add in the buttermilk, eggs and instant vanilla pudding. Mix on low until combined. Add in the baking soda and salt and mix until incorporated.
- In a medium bowl add the blueberries and flour and toss to coat. Remove the bowl from the stand mixer, add in the berry and flour mixture and use a rubber spatula to fold in. Pour mixture into the prepared Fluted pan and bake for 65-75 minutes, or until completely cooked through.
- Remove from the oven and allow to cool in the pan for 15 minutes. Place a dish on top of the Fluted pan and flip the cake out onto it. Set aside to cool.
For the simple syrup:
- In a small pot combine water and granulated sugar over medium heat on the stove. Stir occasionally and allow to simmer for 4 minutes. Remove from the heat.
- While the cake is cooling, use a pastry brush to paint on the simple syrup. Slice and serve!
