Whole wheat chocolate blueberry muffin cake

Whole wheat chocolate blueberry muffin cake montage (whew…that’s a mouthful):

As easy as 3… After the sheet pan of deliciousness and so very close to my tastebuds

Numbers are a countdown.  The closer this beauty is to my mouth, the more appealing the picture… hence why I start with the finished product and work my way back (yum yum yum… can you understand my train of thought)?

2… Before the spoon of goodness and after the sheet pan of deliciousness

1… Before the plate of holy scrumptious and after the oven of yumz

And now:

Hello!  I made this hodgepodge of deliciousness before.  Now that I can say for certain how a-m-a-z-i-n-g it really is, I’ll share it with you.  Below is the ever so wonderful: Whole wheat chocolate blueberry muffin cake:

What you need:

1 carton of blueberries (approx 1 1/2 cup of bb) (fresh or defrosted, your pick)

1 1/2 cup semi sweet chocolate chips (cc)

2 cups whole wheat flour

1/4 cup all purpose flour

1 1/2 cups brown sugar + a, extra handful reserved to sprinkle on top of cake

1 1/2 sticks unsalted butter (room temp)

1 tablespoon pure vanilla extract

1/2 rounded teaspoon kosher salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup heavy cream

3 eggs

What to do:

Preheat your oven to 350degrees.

Mix butter with brown sugar until incorporated throughout.  I used a fork (cause I’m too lazy to set up my food processor and quite honestly can’t remember what cabinet it’s in.  I also figure the exercise burns some calories that I’m about to inhale pretty shortly).

Then add flour, salt, baking soda, and baking powder.  Mix (again, still used a fork), until fully incorporated.  The end result should look like little grains of peas.  Form a well in the center.

In a separate bowl, mix eggs with vanilla (I used another fork).  Pour in center of well.  Next add heavy cream.  Mix all together.  (I only had a splash of heavy cream left and made up the rest with 2% milk…still came out scrumptious.. although my brain tells me it would have probably come out a bit richer with the cream.

Once batter is smooth looking, add in cc’s and bb’s.  This I folded in the batter with a wooden spoon so I wouldn’t damage the berries too much.

Grease a *pan (think mine was around 12″ x 8″), or so with butter (you can use the wrapper from the used butter sticks).  Pour in batter.  Use a wooden spoon to spread out batter evenly in pan.  Grab the handful of brown sugar you reserved and sprinkle on top.  Put in 350 degree oven for approx 1/2 hour (should be done between 25-35 min pending on strentgh of your oven).  You know it’s done when the top is a nice brown and middle is not wobbly.  Enjoy!

*Note: I used a sheet pan because I never have muffin papers handy, but by all means, feel free to use them if you have

Make this for your family, online date, non-online date, friends, enemies, frenemies, school board, classmates, political candidates (that you love of course), and especially yourself…yum yum yum!

Tell me what you think…would love to hear from you!

*help me rule the world and follow me on twitter: @angiegomez1010 *


2 responses to “Whole wheat chocolate blueberry muffin cake

  1. Damn I got the munchies girl!!

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