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