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About the Recipe: This muffin cake has it all – a moist, vanilla flavored base with hints of citrus, bright pops from flavorful berries, and a crisp, crunchy crumb topping. Slice it into squares and serve it on a large platter for brunch or breakfast. The bonus is that it’s perfect for a large holiday party and can be prepared easily in one sheet pan.
Recipe by: Molly Gilbert, Sheet Pan Sweets, Union Square & Co., October 2022, p. 209.
Cook’s Note: Add your own holiday twist – I decided to give the cake a special autumn touch. I subbed in lime zest in place of lemon; added 1/2 teaspoon ground cinnamon and used 1 cup fresh blueberries and 1 cup dried cranberries, softened. I baked it about 25 minutes at 350 degrees F. It was delicious and the perfect recipe to serve for our November holiday breakfast party.
To Serve: Slice the cake into 20 to 24 squares and serve. The cake will keep, tightly covered, in the refrigerator for up to 4 days.
pdf for Copy of Recipe – Blueberry Muffin Cake
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